Spicy Egg Roll Noodle Bowl

Add 1/2 tablespoon of toasted sesame oil to a large skillet or wok on medium heat. Add in pork breaking it up as it cooks.

Add 3 cloves of minced garlic, 1 tablespoon of peeled and grated ginger or ginger paste sauteing for a minute. Then add 6-8 sliced green onions to the skillet, and sauté for 1-2 minutes. Then, add half of a large shredded carrot and 2 1/2 cups of green cabbage. Stir-fry until slightly wilted but still crisp, about 3-4 minutes.

Cook the noodles according to the package instructions. I used Momofuku Spicy Soy Ramen Noodles without the spice packet shown in the picture, as my husband and I really love their texture. You can use any noodles you prefer, such as ramen, Lo Mein, or rice noodles. Set aside the spice packet for another recipe or discard it.

Prepare the sauce. In a small bowl, combine 1/4 cup Lite Soy Sauce , 1/4 cup Hoisin Sauce, 2 tablespoons Rice Vinegar, 2 tablespoons Chili Crunch, 2 tablespoons brown sugar, and 2 teaspoons Fish Sauce.

Toss the cooked and drained noodles into the skillet or wok with the vegetables and homemade sauce, stir-fry for a minute, and then take it off the heat.

Plate the dish with chopped peanuts and toasted sesame seeds. Enjoy!