Eggroll in a Bowl (WFPBNO)

I had an extra bag of coleslaw mix in the frig. I didn't want it to go bad so I looked for a few recipes online and got the idea for this dish. I really enjoyed it with the slight spice from the chili garlic sauce and the hint of sweet from the maple syrup. You could add some tofu to this to boost the protein and make it go a little farther. Next time I make it I will do that extra step. This was pretty quick, be sure you have all of your ingredients out and prepped before you begin cooking. I think this took about 15 minutes, maybe 20 to make. 

The first step is to get your small pot of water on to boil to cook your ramen noodles. I forgot to take a picture of that. But use  your favorite block of ramen and cook according to the package directions. I used Lotus Foods organic brown rice and millet. Cook, drain, rinse and set them aside.

Let's get going...

• 1 ramen cake
• 1 large sweet onion, diced
• 2 cloves garlic, minced
• 1/2 teaspoon ground ginger
• 2 tablespoons rice vinegar, divided
• 1 bag (16 ounce) coleslaw mix (just cabbage and carrots)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons pure maple syrup
• 1 tablespoon chili garlic sauce
• Garnish: sliced scallions, chopped peanuts, sriracha

Be sure you have your ramen going. Add a large nonstick skillet over medium-high heat. Once hot add onion, garlic, 1 tablespoon rice vinegar and ground ginger. Stir with a wooden spoon and cook until onion is translucent. Add a tablespoon of water if needed to keep it from sticking.

Add the coleslaw, soy sauce, maple syrup, chili garlic sauce and the remaining tablespoon rice vinegar. Toss all the ingredients together. Cook for about 5 minutes.

Add the ramen noodles and stir well to combine.

Remove from heat and add green onions and chopped peanuts.

Plate it up, or bowl it up.

Add a squirt of sriracha and devour.

Enjoy!!!