Name: Egg Roll Bowl
Ingredients: 1 immi ramen packet; ½ lb ground beef; ¼ yellow onion, diced; 1 tablespoon fresh ginger, grated; 1 cup shredded cabbage and carrot slaw mix; ¼ cup soy sauce; 3 cloves garlic, minced; 2 tsp honey; 1 tsp sesame oil; 1 tsp sriracha; Green onion, thinly sliced

Ingredients

Servings: 1

1 immi ramen packet
½ lb ground beef
¼ yellow onion, diced
1 tablespoon fresh ginger, grated
1 cup shredded cabbage and carrot slaw mix
¼ cup soy sauce
3 cloves garlic, minced
2 tsp honey
1 tsp sesame oil
1 tsp sriracha
Green onion, thinly sliced

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Instructions

Boil a pot of water and cook ramen noodles for 4 minutes. Then, drain and rinse under cold water. Set aside.
In a small bowl, whisk all sauce ingredients together and set aside.
Heat a large frying pan over medium high heat and add 2 tbsp of vegetable oil. Add the beef and leave undisturbed for a few minutes to brown on one side. Then, break into small pieces and add the onion and ginger. Season with salt and pepper and cook for 2 minutes.
Add slaw mix and cook for 1-2 minutes. Add the sauce and stir to combine, cooking for about 3 minutes. Add the noodles and mix until they’re well combined.
Plate and top with sriracha and green onion. Enjoy!