1-First Step: Gather all your ingredients and measure them out. Start by whisking 1/2 tablespoon cornstarch into 1 tablespoon of the low-sodium soy sauce until it’s fully dissolved. This makes your sauce smooth and ready to go, taking just a minute or two.

2-Second Step: In a small bowl, mix the remaining soy sauce with the ground ginger, hoisin sauce, rice wine vinegar, and red pepper flakes. Set this aside so the flavors can blend while you handle the noodles.

3-Third Step: Cook the 3 packages of ramen noodles one minute less than the package says. Drain them and toss with 1 tablespoon of sesame oil to keep them from sticking and to add flavor.

4-Fourth Step: Heat the remaining 1 tablespoon of sesame oil in a large skillet over high heat. Add the thinly sliced yellow onion and cook for about 3 minutes until it softens. Then, lower the heat to medium-high and toss in the minced garlic, cooking for another 30 seconds to release its aroma.

5-Fifth Step: Push the onion and garlic to one side of the skillet. Place the 1 lb of ground pork in the center and let it cook for 30 seconds before breaking it apart with a spoon. Stir it in with the onion and garlic, cooking until the pork is no longer pink, which takes about 5 minutes.

6-Sixth Step: Add the thinly sliced red bell pepper and the 16 oz bag of coleslaw mix. Cook this for 2-3 minutes until the cabbage wilts and reduces in volume, letting the veggies soften while keeping their crunch.

7-Seventh Step: Pour in the cooked noodles and the prepared sauce. Toss everything together thoroughly and cook for 2-4 minutes so the flavors meld. If you’re adapting for a vegetarian diet, swap the pork for tofu here to keep things simple.

8-Final Step: Taste and adjust seasoning as needed, then top with the finely chopped green onions. Serve hot for 4 people, and enjoy this Egg Roll Noodle Skillet as a quick dinner. It totals about 30 minutes, perfect for busy nights or students looking for easy meals.