Egg Roll Ramen Bowl

All the flavours of an egg roll in an easy ramen bowl. I'm not advocating eating ramen on the regular, but an occasional ramen fix is ok, right? (Feel free to sub in your favourite noodle if you are totally anti-ramen!)

Ingredients:

1/4 cup sodium reduced soya sauce

1 tsp fresh minced ginger

2 tbsps hoisin sauce

1 tbsp rice vinegar

a pinch to a 1/4 tsp red pepper flakes

2 tsps cornstarch

3 (3 oz/85 g) ramen noodle packages

2 tbsps sesame oil, divided

1 small onion, sliced

3-4 tsps minced garlic

1 red pepper, sliced

2 or 3 large mushrooms, sliced

1 1/2 lbs (650 g) ground pork

1 (14 oz/397 g) bag coleslaw

2 green onions, sliced for garnish

Open the 3 ramen packages and throw away the seasoning packets. They are full of sodium! That's not to say that the ramen noodles themselves are good for you. They too are quite high in sodium, among other things, so as I said before, eat ramen in moderation.

Anyways, cook the noodles 1 minute less than package directions, then drain and toss with 1 tbsp sesame oil. Set aside.

Heat 1 tbsp of sesame oil in a large skillet or wok. Cook the sliced onion 2-3 minutes, then add the garlic for 30 seconds to 1 minute.

Add the pork and let cook 1 minute undisturbed. Then start breaking it up, stirring and cooking until no pink remains.

Once the meat is cooked add the red pepper, mushrooms and coleslaw and cook 2-3 minutes.

While that cooks combine the soya sauce, ginger, hoisin, vinegar, red pepper flakes and cornstarch. Pour into the skillet and stir.

Add the noodles to the mix, toss and cook 2-4 minutes to evenly coat with sauce and warm the noodles through.

Top with sliced green onions

Serves 4-6

Adapted from 12tomatoes.com