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Pork & Rice Noodle Soup

My husband and I are crazy for the Korean noodle bowls at our favorite restaurant. I created this recipe to enjoy the same flavors in a quick and easy meal. You can find rice noodles in the Asian section of the grocery store.—Lisa Renshaw, Kansas City, Missouri
  • Total Time
    Prep: 15 min. Cook: 6-1/2 hours
  • Makes
    8 servings (3 quarts)


  • 1-1/2 pounds boneless country-style pork ribs, cut into 1-inch cubes
  • 6 garlic cloves, minced
  • 2 tablespoons minced fresh gingerroot
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cans (13.66 ounces each) coconut milk
  • 1/4 cup reduced-sodium soy sauce
  • 4 ounces uncooked thin rice noodles
  • 2 cups frozen pepper strips, thawed
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1/4 cup minced fresh cilantro
  • 2 tablespoons lime juice


  • In a 5-qt. slow cooker, combine the first six ingredients. Cook, covered, on low 6-8 hours or until meat is tender.
  • Add rice noodles, pepper strips and water chestnuts; cook 30-35 minutes longer or until noodles are tender. If desired, skim soup. Just before serving, stir in cilantro and lime juice.
Nutrition Facts
1-1/2 cups: 380 calories, 23g fat (18g saturated fat), 49mg cholesterol, 677mg sodium, 21g carbohydrate (4g sugars, 1g fiber), 20g protein.

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