| 1/4 cup | low-sodium soy sauce |
| 1/2 tablespoon | cornstarch |
| 1 teaspoon | ground ginger |
| 2 tablespoons | hoisin sauce |
| 1 tablespoon | rice wine vinegar |
| 1/4 teaspoon | red pepper flakes |
| 3 packages | 3 (3 oz) ramen noodles |
| 2 tablespoons | sesame oils, divided |
| 1 | small yellow onion, thinly sliced |
| 4 cloves | garlic, minced |
| 1 pound | ground pork |
| 1 | large red bell pepper, thinly sliced |
| 1 16 bag | 1 (16 oz) coleslaw mix with carrot |
| 2 | green onions, finely chopped |
| 2 cups | cabbage chopped |
| cilantro for garnish | |
| 2 cups | broccoli chopped in small bite sized pieces |
1 In a small bowl, whisk the cornstarch into one tablespoon of the soy sauce until dissolved. Whisk in the remaining soy sauce, ginger, hoisin sauce, vinegar, and red pepper flakes Set aside.
2 Discard the seasoning packages from the ramen and cook noodles 1 minute less than package directions call for. Drain and toss with 1 Tablespoon sesame oil.
3 In a large skillet or wok, heat the remaining oil over hight heat. add the noodles for a quick fry to get a bit of brown on parts of them. Remove the noodles
4 Add a bit more oil and sautee the onion for about 3 minutes
5 Reduce heat to medium=high, add garlic, and cook for 30 seconds. Push onions and garlic to the side of the pan and add the meat. Allow it to brown before moving. if using ground meat cook until no longer pink
6 Add bell pepper and coleslaw mix (or separate cabbage and carrots) cook until cabbage has reduced, 2-3 minutes.
7 re add the noodles and add the sauce. Toss thoroughly, cook 2-4 minutes.
8 Adjust seasoning as needed. tow with green onions and cilantro.
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