Egg Roll Ramen Skillet

Just in case you are tired of holiday food…LOL. There are many variations for egg roll this and that. This one intrigued me because it uses ramen noodles, which certainly stretched the normal recipes. All you need to do is to buy a package of any Asian ramen soup and discard the packets of sauce! In lieu of cutting up cabbage, etc., just buy a package of coleslaw mix!

Egg Roll Ramen Skillet

INGREDIENTS

  • 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

PREPARATION

1 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.

2 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.

3 In a large skillet or work, heat the remaining oil over high heat. Add the onion and cook about 3 minutes.

4 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.

5 Add bell pepper and coleslaw mix and cook until cabbage has reduced, 2-3 minutes.

6 Add noodles and sauce and toss thoroughly, cook 2-4 minutes.

7 Adjust seasoning as needed, top with green onions, and enjoy!

Recipe adapted from Chelsea’s Messy Apron. [https://www.chelseasmessyapron.com/egg-roll-noodles/]

Reuben Sandwich in a Bowl

You might recall a previous post for Egg Roll in a Bowl? It was a pretty simple recipe for a one pot meal. Just recently I found on Pinterest this recipe for one of my favourite sandwiches in a bowl and without the bread! Since I already had the coleslaw and corned beef (Costco) this was a snap… Go easy with the Russian dressing as it can be overpowering…

This will easily serve two people with one pound of corned beef.

Reuben Sandwich in a Bowl

Ingredients:

  • One bag of coleslaw mix
  • 1 pound of corned beef cut into strips
  • 2-3 tbsp of butter
  • Swiss cheese
  • Scallions

Russian Dressing:

1 cup mayonnaise

  • 1/4 cup sugar free ketchup
  • 4 tsp horseradish
  • 1 tsp hot sauce (Tabasco)
  • 1 tsp Worcestershire sauce
  • 1/2 teaspoon salt
  • Pinch of pepper

Directions:

Melt butter in skillet.

Add corned beef and sauté covered for 5 minutes.

Now, add coleslaw, cover and cook for 5 minutes.

Stir coleslaw and corned beef and top with cheese. You can cover skillet and allow the cheese to melt or put in the oven and broil until cheese is bubbly.

Drizzle with dressing and top with scallions.

Seminole Coleslaw

I am not exactly sure where this recipe comes from, but I remember that I came across it one winter in Florida…thus the name Seminole. Ramen noodles are the kind you often find in those instant oriental soup packages. Just discard the spice packet and use the noodles. If anyone knows the original source, I will gladly give credit for it….

Seminole Coleslaw

Ingredients:

  • 1/2 shredded cabbage
  • 4 green onions sliced
  • 1 cup slivered almonds
  • 2 tsp. sugar or Splenda
  • 1.5 tsp. rice vinegar
  • 1 pkg. Ramen noodles without seasonings
  • 1/2 pkg. sunflower seeds
  • 1/2 cup oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
Assembly:
Shred cabbage. Mix sugar, vinegar and oil, s/p. Add onion, almonds, sunflower seeds and noodles to cabbage. Toss with oil mixture. Refrigerate overnight if possible.