Ingredients

Scale

8 ounces package of wide LoMein Noodles cooked and rinsed according to package instructions
1 tablespoon peanut oil or vegetable oil if there is an allergy issue
1 pound ground pork
¼ cup + 2 tablespoons sliced green onions divided (¼ cup cooked with pork and 2 tablespoons for garnish)
½ cup low-sodium chicken broth
3 tablespoons Mirin sweet cooking rice wine see tips
2 tablespoons dark soy sauce see tips
1 tablespoon minced garlic
2 teaspoons grated ginger
1 teaspoon sesame oil
½ teaspoon sriracha hot sauce optional: adjust the amount according to desired heat level
4 cups bagged coleslaw mix shredded green cabbage, shredded red cabbage and shredded carrots

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Instructions

Cook the noodles: Start by boiling the wide LoMein noodles according to the package directions. Once they’re done, drain and rinse them under cold water. This prevents them from getting too sticky while they sit. Set them aside, and we’ll get back to them in a bit.
Cook the pork: Heat your peanut oil (or vegetable oil if there’s a peanut allergy) in a large skillet over medium-high heat. Once the oil is shimmering, add in the ground pork and ¼ cup of sliced green onions. Cook the pork, breaking it up with a wooden spoon, until it’s browned and no pink remains. This should take about 5-6 minutes. If the pork releases a lot of fat, you can drain off some of it, but leave a bit for flavor.
Make the sauce: While the pork is cooking, whisk together the chicken broth, mirin, dark soy sauce, garlic, ginger, sesame oil, and sriracha in a small bowl. Set this aside—it’ll come together with everything in the pan shortly.
Combine it all: Once the pork is fully cooked, toss in the noodles, coleslaw mix, and the sauce. Using tongs, gently toss everything together so the noodles and veggies get coated in the sauce. Cook for an additional 2-3 minutes until the veggies are slightly wilted, and the sauce has reduced just enough to cling to the noodles.
Serve and garnish: Transfer everything to a large serving bowl, sprinkle with the remaining green onions, and you’re ready to go!

Notes

Presentation and serving tips

For a cozy, casual dinner, serve these noodle bowls in deep bowls so the sauce doesn’t spill everywhere. I love topping mine with extra green onions and a sprinkle of sesame seeds for a little crunch. If you’re feeling fancy, you could drizzle a bit of chili oil or even a dash of soy sauce on top. Pair it with a side of steamed edamame or a cucumber salad to keep things light and fresh!

Author: Lily
Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Dinner