Ingredients 4 Scallions 2 Cloves Garlic 2 Thumbs Ginger 1 oz Peanuts 4 TBSP Szechuan Paste 2 TBSP Sesame Oil 10 Teaspoons Rice Wine Vinegar 2 TBSP Cornstarch 2 TBSP Sugar 12 oz Ramen Noodles 2 lbs Pasture to Plate Co. Ground Pork 8-16 oz Coleslaw Mix (your preference, I like 16 oz)
Bring a large pot of salted water to a boil. Wash and dry all produce.
Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger and garlic. Roughly chop peanuts.
In a small bowl whisk together Szechuan paste, vinegar, corn starch, half the sesame oil, 2 tablespoon of sugar and 1 1/2 cup of water.
Once water is boiling. Stir Ramen noodles into pot. Stir thoroughly so that noodles do not stick and cook through. Cook until tender, 1 to 2 minutes. Drain and rinse under cold water and set aside. Toss noodles with a drizzle of oil after rinsing to prevent sticking.
Heat remaining sesame oil in a large pan over medium heat. Add pork, scallion whites, ginger and garlic. Season with salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, approximately 4 to 6 minutes.
Once pork is cooked stir in coleslaw mix and cook until softened about 2-4 minutes. Reduce heat to medium, then add Ramen noodles. Stir in sauce and toss until everything is thoroughly coated 1 to 2 minutes. If sauce is too thick add a splash of water. Taste and season with salt and pepper. Turn off heat.
Top with scallion green and peanuts before serving.
**Ramen Noodles can be found in the oriental section at the grocery store may also be called rice noodles. If you’re not able to find Szechuan paste you can make your own or we have also improvised with Sriracha chili sauce. 
