Ground Pork with Flat Noodles
A quick and savory Asian dish featuring ground beef, wide LoMein noodles, and crisp coleslaw tossed in a flavorful ginger-soy sauce with optional spicy sriracha.
Equipment
- 1 large 12-inch skillet for cooking beef and combining ingredients
- 1 small mixing bowl to prepare the sauce
- 1 pot to boil LoMein noodles
Ingredients
- 1 pound ground beef
- 4 cups bagged coleslaw mix shredded green cabbage, red cabbage, and carrots
- ½ cup sliced green onions divided (¼ cup for cooking, 2 tablespoons for garnish)
- 8 ounces wide LoMein noodles cooked and rinsed
- 1 tablespoon peanut oil or vegetable oil
- ½ cup low-sodium chicken broth
- 3 tablespoons Mirin sweet cooking rice wine
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sriracha hot sauce optional
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
Instructions
- Cook the LoMein noodles according to package instructions; drain, rinse, and set aside to cool.
- Heat peanut oil in a large skillet over medium-high heat. Add ground beef and ¼ cup sliced green onions; cook, stirring frequently, until beef is browned and no pink remains, about 5-6 minutes.
- In a small bowl, whisk together chicken broth, Mirin, soy sauce, minced garlic, grated ginger, sesame oil, and sriracha if using.
- Add cooked noodles, coleslaw mix, and sauce mixture to the skillet with the ground beef.
- Gently toss all ingredients together using tongs and cook for 2-3 minutes, allowing the sauce to reduce and coat everything evenly.
- Transfer to a serving dish and garnish with the remaining 2 tablespoons of sliced green onions.
Notes
- Mirin can be substituted with rice vinegar and a pinch of sugar if unavailable.
- Adjust or omit sriracha to modify heat.
- Use vegetable oil instead of peanut oil for allergies.
- For vegetarian option, replace beef with tofu or mushrooms and use vegetable broth.