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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!
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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 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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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.