Quick Asian Noodle Bowl (Print Version)
# Ingredients:
→ Main Ingredients
01 -
8 ounces package of wide LoMein Noodles, cooked and rinsed according to package instructions
02 -
1 tablespoon peanut oil (or vegetable oil if there is an allergy issue)
03 -
1 pound ground pork
04 -
¼ cup + 2 tablespoons sliced green onions, divided (¼ cup cooked with pork and 2 tablespoons for garnish)
05 -
4 cups bagged coleslaw mix (shredded green cabbage, shredded red cabbage and shredded carrots)
→ For the Sauce
06 -
½ cup low-sodium chicken broth
07 -
3 tablespoons Mirin (sweet cooking rice wine)
08 -
2 tablespoons dark soy sauce
09 -
1 tablespoon minced garlic
10 -
2 teaspoons grated ginger
11 -
1 teaspoon sesame oil
12 -
½ teaspoon sriracha hot sauce (optional: adjust the amount according to desired heat level)
# Instructions:
01 -
Boil, drain, and rinse the LoMein noodles according to package directions. Set aside. While the noodles are boiling, you can prepare the rest of the recipe.
02 -
Add the peanut oil to a large 12-inch skillet on medium-high heat. Once hot, add the ground pork and ¼ cup sliced green onions. Cook and brown the pork for 5-6 minutes or until no pink remains.
03 -
While the pork is cooking, make the sauce by combining the chicken broth, mirin, soy sauce, garlic, ginger, sesame oil, and sriracha in a small mixing bowl. Whisk together and set aside.
04 -
Once the pork is fully cooked, add the cooked LoMein noodles, coleslaw mix, and sauce mixture to the skillet. Using tongs, gently toss all the ingredients together and cook for an additional 2-3 minutes until the liquids have reduced and everything is coated with sauce.
05 -
Transfer to a large serving bowl and garnish with the remaining 2 tablespoons of sliced green onions.
# Notes:
01 -
This quick 15-minute dinner gives you all the flavors of potstickers without having to wrap and fold dumplings.
02 -
Dark soy sauce is thicker and sweeter than regular soy sauce, but you can substitute regular soy sauce if needed.
03 -
Mirin is a sweet Japanese rice wine. If unavailable, substitute with 3 tablespoons rice vinegar mixed with 1 tablespoon sugar.