Egg Roll Casserole

Egg Roll Casserole 1 pound ground pork 1 (10 oz.) bag coleslaw mix 3 cloves garlic, minced 1 tablespoon fresh ginger, grated 1 cup snow pea pods, cut in 1/2-inch pieces 1/2 cup carrot, grated 1/2 cup green onion, chopped, divided 1/2 cup teriyaki baste and glaze sauce, divided 2 tablespoons low-sodium soy sauce 2 1/2 cups low-sodium chicken broth 2-3 teaspoons hot sauce, we used Sriracha, optional 1 (8.8 oz) package rice stick noodles 1 cup chow mein noodles 2 tablespoons olive or vegetable oil Kosher salt and freshly ground pepper, to taste Optional: Bring chicken broth to a simmer in a large pot and stir in Sriracha, if using. Add rice stick noodles, then cover and reduce heat to low, and cook for 2 minutes. Stir and cook for another 2 minutes, then remove from heat and let sit 2-3 minutes, or until chicken broth is absorbed. Set aside until ready to use. Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with non-stick spray. Heat olive oil in a large pan or skillet over medium-high heat and cook pork, seasoned with salt and pepper, for 6-8 minutes, or until lightly browned. Add grated ginger and minced garlic and cook for another 2-4 minutes, or until pork is cooked through. Use wooden spoon to break up pork as it cooks. Drain skillet and return to heat. Stir in pea pods, carrot, 1/4 cup green onion, teriyaki glaze and soy sauce until fully incorporated, then add in coleslaw mix. Cook for 1-2 minutes, or until everything is thoroughly coated, then remove from heat and transfer to a large bowl. Gently stir cooked rice noodles into pork mixture and transfer everything to greased baking dish. Place in oven and bake for 20-25 minutes, or until heated through. Remove from oven and top with remaining green onions and chow mein noodles. Serve hot and enjoy