Egg Roll Ramen Skillet

Serving Size: 4 Preparation Time: 30 minutes

INGREDIENTS:

• 1/4 cup of low-sodium soy sauce
• 1/2 tablespoon of cornstarch
• 1 teaspoon of ground ginger
• 2 tablespoons of hoisin sauce
• 1 tablespoon of rice wine vinegar
• 1/4 teaspoon of red pepper flakes
• 3 (3 oz) packages of ramen noodles
• 2 tablespoons of sesame oil (divided)
• 1 small yellow onion, thinly sliced
• 4 cloves of garlic, minced
• 1 pound of ground pork
• 1 large red bell pepper, thinly sliced
• 1 (16 oz) bag of coleslaw mix with carrots
• 2 green onions, finely chopped

PREPARATION:

1. In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until it dissolves. Then, whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes. Set aside.
2. Discard the seasoning packages from the ramen noodles and cook them for 1 minute less than the package directions specify. Drain them and toss them with one tablespoon of sesame oil.
3. In a large skillet or wok, heat the remaining oil over high heat. Add the onion and cook for about 3 minutes.
4. Reduce the heat to medium-high, add the garlic, and cook for 30 seconds. Push the onions and garlic to the side of the pan and add the pork to the center. Let it cook for 30 seconds before stirring, then break apart the meat with a wooden spoon and stir it in with the onions and garlic. Cook until it is no longer pink.
5. Add the bell pepper and coleslaw mix and cook until the cabbage has reduced, which typically takes around 2-3 minutes.
6. Add the cooked noodles and sauce to the skillet, toss everything thoroughly, and cook for an additional 2-4 minutes.
7. Adjust the seasoning as needed, sprinkle with green onions, and serve. Enjoy your delicious meal!