The best of both worlds.
When eating out or ordering Chinese food, a side of egg rolls is always a must. There’s just something about the combination of sweet and tender cabbage and carrots with savory pork that’s hard to beat. So why not take that winning flavor combination and turn it into a main dish? An excellent plan if I’ve ever heard one. That’s just what we’ve done here with our Egg Roll Ramen Skillet. It’s a one-dish dinner that has that sublimely savory egg roll flavor tossed in with the carby comfort of ramen noodles. (In other words, yum.)
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
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!