I made Asian style noodles in the crockpot recently, and we all loved them. Sometimes crockpot food tastes a little washed out, but this meal had loads of flavor, and we had plenty of leftovers for the next day.
1/4 cup Kung Pao sauce (available in the Asian section of your grocery store)
1/4 cup Oyster sauce (also in the Asian section)
3 tbsp. soy sauce
3/4 cup ketchup
1/4 cup white wine
1 garlic clove, minced
2 tsp. sesame oil
1/3 cup sliced green onion
1/8 tsp. ground pepper
1 cup sliced mushrooms
1 lb. beef, cut into strips (I just used stew meat)
16 oz. angel hair pasta
1 1/2 cup broccoli
1/2 cup edamame (shelled)
Toasted sesame seeds
In large bowl, combine first 9 ingredients. Place beef and mushrooms in crockpot and pour the sauce over to coat. Cover, cook on low for 5 hours.
Cook pasta according to directions. Steam broccoli and edamame lightly. Toss pasta and veggies with cooked crockpot sauce, sprinkle with sesame seeds.