2 (1-pound) pork tenderloins, trimmed
¼ cup lower-sodium soy sauce, divided
1 tablespoon hoisin sauce
1 tablespoon tomato sauce
1 teaspoon sugar
1 teaspoon grated peeled fresh ginger
2 garlic cloves, minced
3 tablespoons seasoned rice vinegar
1 teaspoon dark sesame oil
8 cups hot cooked Chinese-style noodles (about 16 ounces uncooked)
1 cup matchstick-cut carrots
¾ cup diagonally sliced green onions
¼ cup fresh cilantro leaves
⅓ cup chopped unsalted, dry-roasted peanuts
⅓ cup chopped fresh cilantro
9 lime wedges
1. Place tenderloins in a 5-quart electric slow cooker. Combine 1 tablespoon soy sauce and next 5 ingredients (through garlic); drizzle over tenderloins. Cover and cook on LOW for 3 1/2 hours. Remove pork from slow cooker, and place in a large bowl, reserving cooking liquid in slow cooker. Let pork stand 10 minutes.
2. Strain cooking liquid through a sieve into a bowl. Cover and keep warm. Shred pork with 2 forks.
3. Return cooking liquid to slow cooker; stir in remaining 3 tablespoons soy sauce, vinegar, and sesame oil. Cover and cook on HIGH 10 minutes. Turn slow cooker off. Add pork, noodles, and next 3 ingredients (through cilantro leaves), tossing to coat. Spoon noodle mixture into bowls; sprinkle with peanuts and chopped cilantro. Serve with lime wedges.