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Chinese Style Stove Top Pot Roast With Noodles

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“From Cooking Light. If you can't find Chinese egg noodles, substitute rice noodles or even linguine.”
READY IN:
3hrs 15mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Heat 2 t oil in large Dutch oven over med high.
  2. Sprinkle roast evenly with five spice powder and salt.
  3. Add meat to pan; cook 5 min, turning to brown on all sides.
  4. Add broth and next 6 ingredients to pan; bring to a simmer.
  5. Cover, reduce heat and simmer 3 1/2 hours or til meat is tender.
  6. Remove meat from pan.
  7. Cover and keep warm.
  8. Strain cooking liquid through a sieve over a bowl; discard solids.
  9. Heat the remaining 2 t oil in pan over med high.
  10. Add mushrooms and carrot to pan; saute 5 minute
  11. Add bok choy and 4 c reserved cooking liquid to pan.
  12. Cover and cook 5 min or til bok choy is tender.
  13. Cook noodles according to pkg directions. Drain.
  14. Divide noodles evenly among 8 bowls.
  15. Shred meat with 2 forks; arrange 3 oz meat over each serving.
  16. Top each serving with 2 T veggies and 1/2 c broth.
  17. Place 1 bok choy half on each serving.
  18. Sprinkle each serving with 1 1/2 t green onions.

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