Eggroll Casserole

Step 1

Heat oven to 350°F. Spray 13x9-inch baking dish with cooking spray.

Step 2

Add pork, ginger, and garlic to a skillet and cook on medium-high for 8 to 10 minutes, until pork is cooked through. Drain and return to skillet

Step 3

Stir in coleslaw mix, pea pods, shredded carrot, 1/4 cup green onions, 1/4 cup teriyaki sauce, and the soy sauce. Toss with tongs or stir until combined. Remove from heat, and place in large bowl; set aside.

Step 4

Heat broth and Sriracha sauce in a saucepan until simmering, then add rice stick noodles. Reduce heat to low and cover. Cook 2 minutes, stirring to moisten noodles. Cover and cook an additional two minutes.

Step 5

Remove from heat and let noodles stand 1 to 2 minutes, stirring occasionally until all of the liquid is absorbed. Add noodles to bowl with pork mixture, stirring to combine. Spoon mixture into baking dish and cover with foil.

Step 6

Bake 20 to 22 minutes. Drizzle with the remaining teriyaki sauce on top, along with the remaining green onions and chow mein noodles.