Shanghai Noodle Salad

In a slow cooker, blend ginger root, brown sugar, soy sauce, rice vinegar, and Asian seasoning. Place the meat in the crockpot and turn to coat well. Cook on high for 4-6 hours.

Fill a large pot with water and boil the noodles for 4 minutes, or as directed on package. Then drain them, rinse until cool, and set aside.

In a large bowl, mix ketchup, sesame oil, soy sauce, brown sugar, kosher salt, lime juice and Sun Butter Sauce. Add the veggies. Stir in cooled noodles and toss to coat. Refrigerate until serving time.

Remove meat from crock pot and thinly slice it. Transfer the liquid from the pot and the meat to a bowl and refrigerate for 2 hours or until just cool to the touch. At this time, toss meat into the pasta bowl and serve immediately. Garnish with sesame seeds.