Ingredients

The following ingredients have 4 Servings
  • 1 pound ground pork or ground beef
  • 1/2 cup red onion (chopped)
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1/4 cup soy sauce
  • 14 ounces coleslaw mix
  • 8 ounces water chestnuts, drained and chopped
  • 2 Tablespoons sesame oil
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoons sriracha
  • 2 Tablespoons sliced green onions
  • Sesame seeds (for garnish)
  • Wonton strips (for garnish)
  • 1/4 cup mayonnaise
  • 2 Tablespoons sriracha
  • Pinch of salt

Instruction

  • Heat a large skillet over medium high heat. Cook the ground pork and onion, breaking up the pork, until browned and the onion has softened, about 5-7 minutes. Add the garlic during the last 30-60 seconds.
  • Add the ginger and soy sauce, stirring to distribute, then add the bag of coleslaw and water chestnuts. Cook and stir until the cabbage has cooked down a bit, then drizzle with the sesame oil, vinegar, and sriracha, stirring to mix everything together.
  • In a small bowl, whisk the mayonnaise with the sriracha.
  • Divide the egg roll mixture between four pasta bowls, then drizzle with the sriracha mayo. Sprinkle with the sliced green onions, sesame seeds, and wonton strips just before serving.