1poundBBQ pork - cooked & shredded (I used store bought, premade)
1teaspoonCornstarch
½cupChicken broth
1Coleslaw mix - bag
Lime wedges
Instructions
Follow the package instructions to cook the noodles, drain, and set aside.
Place a large skillet over medium-high and heat the sesame oil. Add garlic and ginger and heat them for one minute.
Add in oyster sauce, soy sauce, and coriander. Stir until all ingredients are combined.
Add the shredded pork to the skillet and cook 2-3 minutes or until heated all the way through.
In a small bowl, whisk together cornstarch and chicken broth and then pour mixture into the skillet.
Add the coleslaw mix and cooked noodles into the skillet and toss until combined.
If desired, garnish with chives, sesame seeds, and lime wedges
Notes
Low sodium: This dish contains a lot of sodium but you can easily decrease the amount of sodium in the recipe. To do this, use low sodium soy sauce and low sodium oyster sauce.
Stir frying tip: When stir frying, the cooking happens quick so you want to make sure you have all ingredients prepped and measured out so you can just throw it in when needed.
Adjust flavors: You can easily adjust the flavors of this dish by adding more of whichever flavor you prefer. You can make a more garlicky chow mein by adding in extra minced garlic and garlic powder.