Egg Roll Ramen Bowls
Veggie packed skillet meal in cooked in 30 minutes!
Servings: 0
Equipment
Ingredients
Sauce
- ⅓ cup low sodium soy sauce
- 1 tbsp corn starch
- 1 tsp ground ginger
- ¼ cup hoisin sauce
- 2 tbsp rice wine vinegar
- 1/2 tsp red pepper flakes
Skillet
- 3 packages ramen noodles any flavor - you won't use the flavor packet
- 2 tbsp sesame oil
- 1 yellow onion small, thinly sliced
- 5 cloves minced garlic
- 1 lb ground pork
- 1 red bell pepper thinly sliced
- 1 bag coleslaw mix
- 3 green onions sliced
Instructions
- Whisk soy sauce, ginger, hoisin sauce, rice wine vinegar and red pepper flakes together in a small bowl.
- In a separate bowl, whisk corn starch with 2 tbsp water until combined, then add to the bowl with the rest of the sauce ingredients.
- Add 1 tbsp of sesame oil to a skillet and heat on medium high. Add onions and cook for 4 minutes. Add garlic and stir.
- Add ground pork to the skillet and cook until no longer pink, stirring regularly.
- Boil water and cook ramen noodles for 2 minutes. Drain then toss with 1 tbsp of sesame oil.
- Add bell peppers and coleslaw mix to the skillet. Cover and cook for 4 minutes, stirring once.
- Add cooked ramen to the skillet and toss all with prepared sauce. Allow to cook and additional few minutes.
- Top with sliced green onions and serve.
