Egg Roll Noodles

2 packages (3 ounces EACH) ramen noodles, seasoning packets discarded (Note 1)

4 tsp vegetable oil, divided

1/2 large yellow onion very thinly sliced

1/2 tbsp minced garlic

1 tsp finely minced ginger

½ lb of ground pork

1 large red bell pepper, cut into very thin strips (~1 heaping cup)

2 cups green cabbage, thinly sliced

1/2 cup matchstick carrots

Sauce

1/2 tablespoon cornstarch

2 tablespoons lite soy sauce

1/4 cup low-sodium chicken broth

1 ⅓ tsp sesame oil

2 tsp EACH: light brown sugar, rice vinegar

1 tsp MSG

1 tsp Miso powder

2 tsp Hoison sauce

1 tsp Sriracha sauce, optional

1/4 teaspoon white or black pepper, ground

Garnish with: 3-4 green onions, a few drizzles of sesame oil

1. Make sauce.

2. Prepare vegetables

3. RAMEN: Follow package directions to cook the ramen noodles, cooking for 1 minute less than the package directs. Drain noodles and immediately toss with 1 tablespoon vegetable oil. Set aside.

4. Stir fry meat and then add veggies, garlic, ginger for 2-3 minutes and then add the noodles and the sauce.

5. Taste and add additional soy sauce, Sriracha, and salt and/or pepper as needed. Top with green onions and enjoy while hot.

6. Drizzle additional Sriracha or sesame oil on individual plates if desired.

RECIPE NOTES

Note 1: Noodles: Alternatively, use 9 ounces of chow mein noodles.

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