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
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
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/]
Recently bought 2 fresh leeks for potato and leek soup, but had too many leftover from the recipe. They were just sitting in the fridge ready to use up. Coincidentally, I had leftover cooked pork loin. “Alexa, what can I do with leeks and pork?”NOT REALLY…you know by now I am a big fan of Pinterest in these situations. She/he never fails me. This recipe looks long, but only because of the seasonings. It called for sweet corn (unusual for hot and sour soup); I substituted a small can of corn, but I would omit next time…As you can see in the photo, I omitted the Ramen noodles to cut carbs.
P.S. If you have never used fresh leeks they MUST be sliced down the middle first and thoroughly washed as they contain sand or dirt from where they were grown.
Hot and Sour Soup
1 Tablespoon Oil
1 leek roughly sliced(after thorough washing)
1 1/2 cups sweet corn(OPTIONAL)
2 mushrooms sliced
4 cups chicken Stock
1/8 Teaspoon nutmeg grated
1/8 Teaspoon black pepper
1 Tablespoon red chili pepper flakes
1 Tablespoon brown sugar
2 Tablespoon soy sauce
1 Tablespoon fish sauce
1 Teaspoon rice vinegar
1 cup chopped pork loin cooked
2.65 ounces Ramen noodles(OPTIONAL)*
Juice of 1 lime
1. Heat up a shallow pan, add the oil.
2. Throw in the sliced leeks and fry soft for 2 minutes.
3. Add the sweet corn and mushroom. Stir and mix well.
4. Pour in the broth mixed with water.
5. Season with nutmeg, black pepper, chili flakes, brown sugar, soy sauce, fish sauce, vinegar.Add in the chopped cooked pork loin.
6. Mix the whole content well and let it cook covered until the sweet corn is getting soft. This might take 10 minutes.
7. At the end add the noodles and cook those soft for another 5 minutes uncovered.*
8. Remove from heat and pour in the lime juice. Mix the soup well and serve hot.
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….
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
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.