Step 1

Place the meat you are going to use into the crockpot. I used frozen chicken breast tenderloins. Add the chopped onion and celery, and two cups of water.

Step 2

Cover and cook on low for 6 to 7 hours, or on high for 4.

Step 3

Shred meat carefully with two forks.

Step 4

In a glass bowl, mix the cornstarch, soy sauce, and molasses. Mix to get rid of the little clumpy balls of cornstarch.

Step 5

(I ended up needing to use my fingers to really break them up--which reminds me that I should really make a batch of Ooblek for the kids.)

Step 6

Set aside.

Step 7

Chop up the red bell pepper, and add it to the crockpot. Open the bamboo shoots and corn, drain liquid, and add remaining content. Add bean sprouts.

Step 8

Stir in the sauce mixture.

Step 9

Cover your crockpot and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.

Step 10

Before serving, cook pasta according to package instructions. I heavily salted my water before adding the pasta (about 1 tablespoon of kosher salt) and added some olive oil.

Step 11

When the pasta reaches the al dente stage, drain it and set aside.

Step 12

Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired (I didn't add any pepper).

Step 13

On high heat, toss the cooked pasta in the olive oil and salt, allowing it to sizzle a bit and get a tiny crust on some of the noodles.

Step 14

Serve the noodles with the crockpot vegetables and meat.