INGREDIENTS
1 pound ground beef
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, optional
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
PREPARATION
Optional: 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.
Preheat oven to 350º F and lightly grease a 9×13-inch baking dish with non-stick spray.
Heat olive oil in a large pan or skillet over medium-high heat and cook beef, seasoned with salt and pepper, for 6-8 minutes, or until lightly browned.
Add grated ginger and minced garlic and cook for another 2-4 minutes, or until beef is cooked through. Use wooden spoon to break up beef as it cooks. Drain skillet and return to heat.
Stir in pea pods, carrot, 1/4 cup green onion, teriyaki glaze and soy sauce until fully incorporated, then add in coleslaw mix.
Cook for 1-2 minutes, or until everything is thoroughly coated, then remove from heat and transfer to a large bowl.
Gently stir cooked rice noodles into beef mixture and transfer everything to greased baking dish.
Place in oven and bake for 20-25 minutes, or until heated through.
Remove from oven and top with remaining green onions and chow mein noodles. Serve hot and enjoy!
From: https://12tomatoes.com/egg-roll-casserole
