Name: Spicy Pork and Noodle Bowl with Coleslaw Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz wide Lo Mein noodles, cooked and rinsed; 1 tablespoon peanut oil; 1 pound ground pork; 1/4 cup + 2 tablespoons sliced green onions, divided; 1/2 cup low-sodium chicken broth; 3 tablespoons mirin; 2 tablespoons dark soy sauce; 1 tablespoon minced garlic; 2 teaspoons grated ginger; 1 teaspoon sesame oil; 1/2 teaspoon sriracha; 4 cups coleslaw mix

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Introduction

This flavorful noodle bowl combines tender ground pork with crisp coleslaw and a savory, slightly spicy sauce. It’s a quick and satisfying meal perfect for busy weeknights or anytime you want a delicious Asian-inspired dish.

A close-up view of a black bowl filled with a rich noodle dish, showing wide flat noodles coated in a glossy brown sauce mixed with small chunks of cooked ground meat, and sprinkled with chopped green onions. A pair of dark chopsticks lifts some noodles above the bowl, highlighting their soft, slightly translucent texture with sauce glistening on the surface. In the background, there is a blurred bowl with fresh, bright green chopped scallions. The whole scene is set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz wide Lo Mein noodles, cooked and rinsed
1 tablespoon peanut oil
1 pound ground pork
1/4 cup + 2 tablespoons sliced green onions
1/2 cup low-sodium chicken broth
3 tablespoons mirin
2 tablespoons dark soy sauce
1 tablespoon minced garlic
2 teaspoons grated ginger
1 teaspoon sesame oil
1/2 teaspoon sriracha
4 cups coleslaw mix

Instructions

Step 1: Cook the Lo Mein noodles according to package instructions, then rinse under cold water and set aside to drain.
Step 2: Heat the peanut oil in a large skillet over medium-high heat. Add the ground pork and 1/4 cup of the sliced green onions, cooking until the pork is browned and cooked through.
Step 3: In a bowl, whisk together the chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha until well combined.
Step 4: Add the cooked noodles, coleslaw mix, and the prepared sauce to the skillet with the pork. Toss everything together and cook for 2 to 3 minutes until the noodles and vegetables are coated and heated through.
Step 5: Remove from heat and garnish with the remaining 2 tablespoons of sliced green onions before serving.

Tips & Variations

Substitute ground chicken or turkey for pork for a lighter option.
Add chopped peanuts or cashews on top for extra crunch and flavor.
Use gluten-free soy sauce and noodles to make this dish gluten-free.
Adjust the sriracha to your preferred spice level.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth if needed to keep the noodles moist.

How to Serve

The image shows a close-up of a bowl of broad, flat noodles covered in a glossy, brown sauce mixed with small pieces of cooked ground meat. The noodles are layered thick and shiny, with some lifted by chopsticks, showing their soft and slightly curled texture. Scattered throughout the noodles are small green onion pieces, adding a fresh touch of green color. The bowl is white and sits on a white marbled surface. In the blurry background, a bowl with chopped green onions can be seen. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this noodle bowl vegetarian?

Yes, you can replace the ground pork with firm tofu or tempeh for a vegetarian version. Just crumble the tofu and cook it until lightly browned before adding the sauce and vegetables.

What type of noodles work best in this recipe?

Wide Lo Mein noodles are ideal because they soak up the sauce well and have a satisfying chew. You can also use fresh egg noodles or other similar Asian-style noodles.