Rabbit Chow Mein (slow cooker)

2 lbs of rabbit meat, boned
2 C water
2 chopped yellow onions
2 C chopped celery
1/4 c corn starch
1/4 c soy sauce
3 T molasses
1 can (16 oz) baby corn, drained
1 can (6.5 oz) bamboo shoots, drained
1 c bean sprouts
1 chopped red bell pepper
salt and pepper to taste
olive oil
Angel hair pasta or chow mein noodles
Place rabbit meat in the crockpot and add the chopped onion and celery, and two cups of water.
Cover and cook on low for 6-7 hours, or on high for 4. Shred meat carefully with two forks.
Chop up the red bell pepper, and add it to the crockpot. Open the bamboo shoots and corn, drain liquid, and add, along with bean sprouts.
In a bowl, mix the cornstarch, soy sauce, and molasses.Add to meat and vegies, and stir.
Cover your crockpot again and cook on high for about an hour, or until flavors have melded and the added vegetables reach desired tenderness.
Before serving, cook pasta according to package instructions, drain it and set aside. Heat some olive oil in a large frying pan or wok, and add some salt and pepper, if desired. 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.
Put noodles on individual plates, and spoon rabbit mixture over top to serve.