You get the best of both worlds
A side order of egg rolls is a must when ordering Chinese food or eating out. It’s impossible to beat the combination of sweet, tender cabbage and carrots and savory pork. Why not make that winning flavor combination the main course? This is a great idea if I have ever seen one. This is exactly what we did with our Egg Roll Ramen Skillet. This one-dish meal has the sublime egg roll flavor combined with the comforting ramen noodles. It’s delicious.
Serves 4 for 30 minutes
INGREDIENTS
1/4 cup low-sodium soy sauce
1 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 of ramen noodles
2 tablespoons sesame oils, divided
1 small yellow onion, thinly chopped
4 cloves garlic, minced
Ground pork 1 lb
1 large red bell pepper, thinly chopped
1 (16 oz.) bag coleslaw mix and carrots
2 finely chopped green onions
PREPARATION
Mix the cornstarch with one tablespoon of the soya sauce in a small bowl until it is well-combined. Mix in the remaining soy sauce and ginger. Add hoisin sauce, vinegar, red pepper flakes, and vinegar. Set aside.
Remove the seasoning packets from the ramen. Cook the noodles for 1 minute less than the package instructions. Toss the noodles with 1 tablespoon sesame seed oil.
Heat the remaining oil in a large skillet or at work. Cook the onion for 3 minutes.
Turn heat down to medium-high and add garlic. Cook for 30 seconds. Place garlic and onions on the sides of the pan. Add pork to the center. Allow to cook for 30 seconds, then stir. Cook until the meat is no longer pink.
Cook bell pepper, coleslaw mix, and cabbage for 2-3 minutes.
Toss in the sauce and noodles. Cook for 2-4 minutes.
Season as necessary, add green onions, and serve.
Ingredients
- 1/4 cup low-sodium soy sauce
- 1 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 of ramen noodles
- 2 tablespoons sesame oils, divided
- 1 small yellow onion, thinly chopped
- 4 cloves garlic, minced
- Ground pork 1 lb
- 1 large red bell pepper, thinly chopped
- 1 (16 oz.) bag coleslaw mix and carrots
- 2 finely chopped green onions
Instructions
Mix the cornstarch with one tablespoon of the soya sauce in a small bowl until it is well-combined. Mix in the remaining soy sauce and ginger. Add hoisin sauce, vinegar, red pepper flakes, and vinegar. Set aside.
Remove the seasoning packets from the ramen. Cook the noodles for 1 minute less than the package instructions. Toss the noodles with 1 tablespoon sesame seed oil.
Heat the remaining oil in a large skillet or at work. Cook the onion for 3 minutes.
Turn heat down to medium-high and add garlic. Cook for 30 seconds. Place garlic and onions on the sides of the pan. Add pork to the center. Allow to cook for 30 seconds, then stir. Cook until the meat is no longer pink.
Cook bell pepper, coleslaw mix, and cabbage for 2-3 minutes.
Toss in the sauce and noodles. Cook for 2-4 minutes.
Season as necessary, add green onions, and serve.
Notes
Serves 4 for 30 minutes
