Chinese Pork Tenderloin with Garlic-Sauced Noodles

2 (1-pound) pork tenderloins, trimmed

1/4 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

3/4 cup diagonally sliced green onions

1/4 cup fresh cilantro leaves

1/3 cup chopped unsalted, dry-roasted peanuts

1/3 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.