Egg Roll Casserole

Love egg rolls?  This recipe has all the flavors of your favorite eggroll in any easy casserole dinner.
It makes a big 13 x 9 pan so there are plenty of leftovers for lunch too!

1 lb. ground pork

1 T. chopped ginger root

1 T. chopped garlic 

1 bag (10 oz) coleslaw mix

1 c.  snow pea pods, cut in 1/2-inch pieces

1/2 c. shredded carrot 

1/2 c. chopped green onions

1/2 c. bottled teriyaki baste and glaze

2 T soy sauce

2 1/c c.  chicken broth 

2 t. Sriracha sauce

1 package (8.8 oz) thin rice stick noodles

1 c. chow mein noodles

In a large skillet or dutch oven, cook pork until no longer pink.  Add ginger root, garlic, coleslaw mix, pea pods, carrot, and 1/4 c. green onions. Cook another 5 minutes, then add in 1/4 c. teriyaki sauce and soy sauce.  Remove from heat and put in a big bowl.   In the same pan, add broth and sriracha sauce and bring to boil.  Add rice noodles.  Cover and simmer for 2 minutes.  Uncover, stir, cover again and cook for another 2 minutes.  Take off heat and allow noodles to just sit in the broth for another 5 minutes.  Mix noodles into the bowl with other ingredients.  Stir well.  Pour into a 13 x 9 baking dish that has been sprayed with cooking spray.  Cover with foil and bake at 350 degrees for 20 minutes.  After removing from oven pour remaining teriyaki sauce on top, followed by chow mein noodles and remaining green onions.