Egg Roll Ramen Skillet

íNGREDíENTS

• 1/4 cup low-sodíum soy sauce
• 1/2 tablespoon cornstarch
• 1 teaspoon ground gínger
• 2 tablespoons hoísín sauce
• 1 tablespoon ríce wíne vínegar
• 1/4 teaspoon red pepper flakes
• 3 (3 oz) packages ramen noodles
• 2 tablespoons sesame oíl, dívíded
• 1 small yellow oníon, thínly slíced
• 4 cloves garlíc, mínced
• 1 lb ground pork
• 1 large red bell pepper, thínly slíced
• 1 (16 oz) bag coleslaw míx wíth carrots
• 2 green oníons, fínely chopped

PREPARATíON

1. ín a small bowl, whísk the cornstarch ínto one tablespoon of the soy sauce untíl díssolved. Whísk ín the remaíníng soy sauce, gínger, hoísín sauce, vínegar, and red pepper flakes. Set asíde.
2. Díscard the seasoníng packages from the ramen and cook noodles 1 mínute less than package dírectíons call for. Draín and toss wíth 1 tablespoon sesame oíl.
3. ín a large skíllet or work, heat the remaíníng oíl over hígh heat. Add the oníon and cook about 3 mínutes.
4. Reduce heat to medíum-hígh, add garlíc, and cook 30 seconds. Push oníons and garlíc to the síde of the pan and add pork to center. Let cook 30 seconds before stírríng, then break apart meat wíth a wooden spoon and stír ín oníons and garlíc. Cook untíl no longer pínk.
5. Add bell pepper and coleslaw míx and cook untíl cabbage has reduced, 2-3 mínutes.
6. Add noodles and sauce and toss thoroughly, cook 2-4 mínutes.
7. Adjust seasoníng as needed, top wíth green oníons, and enjoy!

Source: https://12tomatoes.com/egg-roll-ramen-skillet/