Egg Roll Ramen Skillet

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

PREPARATION
In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until dissolved. Whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes. Set aside.
Discard the seasoning packages from the ramen and cook noodles 1 minute less than package directions call for. Drain and toss with 1 tablespoon sesame oil.
In a large skillet or work, heat the remaining oil over high heat. Add the onion and cook about 3 minutes.
Reduce heat to medium-high, add garlic, and cook 30 seconds. Push onions and garlic to the side of the pan and add pork to center. Let cook 30 seconds before stirring, then break apart meat with a wooden spoon and stir in onions and garlic. Cook until no longer pink.
Add bell pepper and coleslaw mix and cook until cabbage has reduced, 2-3 minutes.
Add noodles and sauce and toss thoroughly, cook 2-4 minutes.
Adjust seasoning as needed, top with green onions, and enjoy!

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