Slow Cooker Korean Short Ribs with Noodles

When the constantly changing schedules in my household force a switch in our dinner plans, the results can be extra-delicious.

My kids ended up having a full day of activities when I had hoped to make this slow cooker recipe, so I let the meat marinate another day. That led to super-tender beef full of tangy flavor.

This recipe uses short ribs, which do well in the slow cooker. But while short ribs are nicely marbleized, they can also carry a lot of extra fat. I like to trim off as much as possible. This doesn't affect the taste and can really cut down on the grease.

To add more veggies and color, I spiralized a few carrots and tossed them into the hot water during the last 2 minutes the noodles were cooking. We'll definitely be making this again soon!

Mangia! Mangia!
Andrea

Slow Cooker Korean Short Ribs with Noodles
Inspired by a recipe from Kroger

4 pounds beef short ribs, trimmed
1 cup Hoisin sauce
1 cup low sodium soy sauce
3 tablespoons brown sugar
4 cloves of garlic, minced
4 tablespoons fresh ginger, grated
4 tablespoons sesame oil
12 green onions, cut into 1 inch pieces

For serving:
Cooked rice noodles
(Optional: Add spiralized carrots to the pot during the last 2 minutes of noodle cooking.)
Chopped green onions
1 lime, sliced into wedges

In a large container with a lid, combine and mix together Hoisin sauce, soy sauce, sugar, garlic, ginger, sesame oil and green onions. Add short ribs and stir to coat. Seal with lid and marinate in refrigerator overnight or for 24 hours.

When ready to cook, place short ribs and marinade in a 6-quart or larger slow cooker. Cook on high for about 8 hours or until meat begins to fall apart.

Using a slotted spoon, remove short ribs from slow cooker to a plate. Separate meat from the bones and shred the beef.

Pile noodles onto a platter. Top with shredded beef. Add a little sauce from the slow cooker to the beef if desired. Top with chopped green onions. Serve with lime wedges.

Tasty Thai Noodles

My little lady is 14 months old. She's adorable, hilarious, strong, and full of joie de vivre. Also, she likes to be held. Especially while I'm trying to make dinner.

I've been doing my best to get ready before the dinner time drama begins, and this recipe is a prime candidate for nap-time preparation. You can make the sauce, cook the noodles, prep the chicken, and chop the broccoli earlier in the day or the night before. Then you can stir fry these Tasty Thai Noodles at the last minute while your clingy toddler is distracted by Caillou and the Tupperware drawer.

When it comes to getting hot dinner on the table, you gotta do what you gotta do.

Let's get cooking!
Erin

Tasty Thai Noodles
Gently adapted from America's Test Kitchen
Serves: 4

12 ounces chicken breast, sliced crosswise 1/4"
2 tablespoons water
1 teaspoon baking soda
8 ounces rice noodles (I used pad Thai noodles like this.)
About 12 teaspoons vegetable oil, divided
1/4 cup oyster sauce
2 tablespoons soy sauce
2 tablespoons dark brown sugar
1 tablespoon vinegar (I used red wine vinegar because I was out of rice wine vinegar.)
1 clove garlic, peeled and chopped
3 eggs, beaten
1 large head broccoli, cut into 1" pieces
Lime wedges for serving

In a medium bowl, combine chicken, water, and baking soda. Set aside on the counter for about 15 minutes. Rinse with cold water, drain, and pat dry.

Meanwhile, cook the noodles according to package directions. Drain and rinse with cold water. Drizzle with a couple teaspoons oil and toss until noodles are evenly coated so they don't sit together. Set aside.

Next make the sauce. Whisk together oyster sauce, soy sauce, brown sugar, and vinegar. Set aside.

Place your biggest non-stick skillet over high heat and add a couple teaspoons vegetable oil. Add the chicken in a single layer. Allow to cook 2 minutes, until the first side is browned. Flip and cook another 1-2 minutes, until chicken is cooked through. Add garlic and cook until fragrant, about 30 seconds. Stir in a couple tablespoons of sauce and push the chicken to one side of the skillet.

Add another couple teaspoons of oil to the empty side of the skillet, then add eggs. Use a spatula to gently stir the eggs until they're barely set. Then stir the eggs into the chicken for another minute. Transfer to a bowl and tent with foil to keep warm.

Add another couple teaspoons oil to the now empty skillet. Stir in broccoli and 3 tablespoons sauce. Cover and cook for 2 minutes. Remove the cover and cook for another 3-4 minutes, until sauce is thickened and broccoli is crisp-tender. Add broccoli to the bowl with the chicken.

Yet again, add another couple teaspoons oil to the now empty skillet. Add half of the cooked noodles and 2 tablespoons sauce. Cook for 2 minutes until the noodles start to brown, then stir and continue cooking for another 2 minutes. Remove the noodles to the bowl with the chicken. Repeat with another few teaspoons oil, 2 more tablespoons sauce, and remaining noodles.

Once the final batch of noodles is stir fried, stir in chicken, eggs, broccoli, and remaining noodles. Cook for a couple minutes, until everything is heated through. If desired, stir in extra sauce until the noodles are as "saucy" as you'd like. Serve with lime wedges.