Ingredients

1 pound ground pork

1 (10 oz.) bag coleslaw mix

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 cup snow pea pods, cut in 1/2-inch pieces

1/2 cup carrot, grated

1/2 cup green onion, chopped, divided

1/2 cup teriyaki baste and glaze sauce, divided

2 tablespoons low-sodium soy sauce

2 1/2 cups low-sodium chicken broth

2-3 teaspoons hot sauce, we used Sriracha

1 (8.8 oz) package rice stick noodles

1 cup chow mein noodles

2 tablespoons olive or vegetable oil

Kosher salt and freshly ground pepper, to taste

Directions

Step 1: Bring chicken broth to a simmer in a large pot and stir in Sriracha, if using. Add rice stick noodles, then cover and reduce heat to low, and cook for 2 minutes. Stir and cook for another 2 minutes, then remove from heat and let sit 2-3 minutes, or until chicken broth is absorbed. Set aside until ready to use.

Step 2: Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.

Step 3: Heat olive oil in a large pan or skillet over medium-high heat and cook pork, seasoned with salt and pepper, for 6-8 minutes, or until lightly browned.

Step 4: Add grated ginger and minced garlic and cook for another 2-4 minutes, or until pork is cooked through. Use wooden spoon to break up pork as it cooks. Drain skillet and return to heat.

Step 5: Stir in pea pods, carrot, 1/4 cup green onion, teriyaki glaze and soy sauce until fully incorporated, then add in coleslaw mix.

Step 6: Cook for 1-2 minutes, or until everything is thoroughly coated, then remove from heat and transfer to a large bowl.

Step 7: Gently stir cooked rice noodles into pork mixture and transfer everything to greased baking dish.

Step 8: Place in oven and bake for 20-25 minutes, or until heated through.

Step 9: Remove from oven and top with remaining green onions and chow mein noodles. Serve hot and enjoy!