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This is one of those back-pocket dinners for when you have nothing planned but still need something filling and actually good. It’s quick, budget friendly, and best of all-everyone will enjoy it! Watch the full episode of Supper, Again?!
1 and 1/2 pounds ground meat
1 (500-gram) bag coleslaw mix
200 grams raw egg noodles
boiling water
1/2 to 3/4 cup Glicks Teriyaki Sauce, or any Asian-style sauce/marinade (start with 1/2 and add more to taste)
1/4 cup water
sliced scallions, for garnish
Place the egg noodles in a bowl and cover with boiling water. Cover and let sit until softened, then drain.
Meanwhile, in a large pot over medium heat, cook the ground meat until it starts to brown.
Add in the coleslaw mix and stir. Let it cook down until softened.
Add the drained noodles and mix well. Pour in 1/2 cup of the teriyaki or Asian-style sauce along with the water, and toss until everything is evenly combined. Taste, then add more sauce as needed, depending on how strong your sauce is.
Let it cook for a few minutes so the flavors come together.
Top with sliced scallions and serve.
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This was so easy and delicious! Followed the recipe almost exactly, I used whole wheat egg noodles and stopped at about 1/2 cup of sauce and it was great!
I added 2 tbsps of Mu Shu Hoisen Sauce, and it really elevated the taste!
Though I didn’t use the coleslaw or scallions in the recipe.
Can I use a tomato based sauce?
It would make it a totally different dish as this is asian inspired, but you could try.
Can I use udon noodles for this, or is that the wrong texture?
You should be able to, it’ll just be thicker.
My husband says the Torah speaks of de-bleeding meat before cooking Leviticus 7:26 how could this be applied successfully?
In kosher households the process you are referring to happens way before the meat or chicken even comes into the kitchen. Most kosher cooks purchase the meat with the koshering done already, from kosher grocery stores. The meat in the store is marked with a symbol that the koshering was done properly according to the rabbis.
If you want more information about the process, you can read this:
https://www.chabad.org/library/article_cdo/aid/82678/jewish/Koshering-Meat.htm
But like I said, it is not something that the common kosher cook does themselves.
I want to add details to clarify some terms that I used:
Koshering:
The Torah commands the Jews to eat only kosher food.
The process that you refer to as de-bleeding is a part (and only a PART) of making chicken and meat kosher.
Rabbis:
experts in the laws and teachings of the Torah
Common kosher cook:
To specify, I am just speaking for what I believe is the common kosher cook. There are definitely some families that are more involved in the koshering of their chicken and meat, and they do the koshering/salting/de-bleeding at home. I do not know anyone personally who does that, but I do know people that know people…etc 🙂