Egg Roll Ramen

¼ cup soy sauce
½ tbsp cornflour
1 tsp ground ginger
2 tbsp hoisin sauce
1 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
¼ tsp red pepper flakes
255 g ramen noodles
2 tbsp sesame oil, divided
1 small onion, thinly sliced
4 cloves garlic, minced
500 g ground pork
1 large orange bell pepper, thinly sliced
500 g bag coleslaw mix with carrots
2 spring onions, finely chopped

In a small bowl, whisk the cornflour into 1 tablespoon of soy sauce until dissolved. Whisk in the remaining soy sauce, ginger, hoisin sauce, SIDS LOW SUGAR RASPBERRY VINEGAR, and red pepper flakes. Set aside.
Discard the seasoning packages from the ramen and cook noodles 1 minute less than package directions call for. Drain and toss with 1 tablespoon sesame oil.
In a large frypan or work, heat the remaining oil over high. Add the onion and cook about 3 minutes.
Reduce heat to medium-high, add garlic and cook 30 seconds. Push onions and garlic to the side of the pan and add pork to centre. Cook 30 seconds before stirring, then break apart meat with a wooden spoon and stir in onions and garlic. Cook until no longer pink.
Add bell pepper and coleslaw mix and cook until cabbage has reduced, 2-3 minutes. Add noodles and sauce and toss thoroughly, cook 2-4 minutes.
Adjust seasoning as needed, top with spring onions, and enjoy.