Potsticker Noodle Bowls

INGREDIENTS:

8 oz. rice noodles
1/4 cup low-sodium soy sauce
1/4 cup tamari sauce
1/4 cup low-sodium chicken broth
2 teaspoons rice vinegar
1/2 tablespoon ginger, crushed or grated
1/4 teaspoon red pepper flakes, optional
2 eggs, beaten
1 tablespoon vegetable oil
1 pound ground pork
2 tablespoons low-sodium soy sauce
1 (14 oz.) bag coleslaw mix
3 cloves garlic, crushed or minced
1 bunch green onions, finely chopped
Kosher salt and freshly ground pepper, to taste

DIRECTIONS:

Set noodles aside in a shallow dish filled with water and allow to soak according to package directions, then set aside until ready to use.
In a small bowl, whisk together soy sauce, tamari sauce, chicken broth, rice vinegar, ginger, garlic and red pepper flakes, then set aside.
Heat vegetable oil in a large wok or pan over medium-high heat and cook pork until browned.
Stir in remaining 2 tablespoons soy sauce and season generously with salt and pepper.
Add coleslaw mix, green onions and garlic, and cook for another 2-3 minutes, or until fragrant and greens have wilted.
Make a well in the center or your skillet, then pour in beaten eggs and cook for 2-3 minutes …