Ingredients
Noodle Bowl Base
- 8 oz wide Lo Mein noodles, cooked and rinsed Rinse well after cooking to prevent sticking.
- 4 cups coleslaw mix Provides a crunchy texture.
Pork Mixture
- 1 lb ground pork Main protein source.
- 1 tbsp peanut oil For cooking.
- 1/4 cup sliced green onions Used twice in the recipe.
- 1/2 cup low-sodium chicken broth
- 3 tbsp mirin
- 2 tbsp dark soy sauce
- 1 tbsp minced garlic
- 2 tsps grated ginger
- 1 tsp sesame oil
- 1/2 tsp sriracha Adjust for heat preference.
Method
Cooking the Noodles
- Cook the Lo Mein noodles according to package instructions, then set them aside.
Preparing the Pork
- In a large skillet, heat the peanut oil over medium heat.
- Add the ground pork and 1/4 cup of sliced green onions. Brown the pork thoroughly.
Combining Ingredients
- In a bowl, whisk together the chicken broth, mirin, soy sauce, minced garlic, grated ginger, sesame oil, and sriracha.
- Add the cooked noodles and coleslaw mix to the skillet with the browned pork.
- Pour the sauce over the mixture.
- Toss everything together for 2–3 minutes until the noodles and veggies are well-coated and heated through.
Serving
- Garnish with the remaining sliced green onions before serving.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 50gProtein: 22gFat: 18gSaturated Fat: 4gSodium: 800mgFiber: 3gSugar: 2g
Notes
For added crunch, consider adding chopped bell peppers or snap peas. Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.
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