• Bring a medium pot of water to a boil. Wash and dry produce. • Peel ginger and slice lengthwise into 1/4-inch-thick planks; stack planks and slice lengthwise into 1/4-inch-thick matchsticks. Trim and cut scallion whites into 1-inch batons; thinly slice scallion greens.

• Place ginger, vinegar, 1/4 tsp sugar, and 1/4 tsp salt in a small microwave-safe bowl (use 1/2 tsp sugar and 1/2 tsp salt for 4 servings); cover tightly with plastic wrap. • Microwave until ginger is tender, 30-60 seconds; uncover and refrigerate until ready to serve.

• Once water is boiling, gently separate Sun Noodle Ramen Noodles and add to pot. Cook, stirring occasionally, until just tender, 2 minutes. • Drain and rinse thoroughly under cold water, at least 30 seconds. Shake off any excess water.

• Heat a large drizzle of oil in a large pan over medium-high heat. Add pork* and scallion whites; season with pepper. Cook, breaking up meat into pieces, until browned, 3 minutes. • Add another drizzle of oil to pan; stir in coleslaw mix and drained noodles. (For 4 servings, if your pan isn’t large enough, carefully transfer everything to empty pot used for noodles.) Cook, stirring occasionally, until veggies are tender and pork is cooked through, 3-4 minutes. Rinse shrimp under cold water, then pat dry with paper towels. Swap in shrimp (no need to break into pieces!) or beef for pork.

• Remove pan from heat. Stir in soy sauce, katsu sauce, stock concentrate, half the Worcestershire sauce, and 1/2 tsp sugar (all the Worcestershire sauce and 1 tsp sugar for 4 servings). Toss until thoroughly combined.

• Divide noodles between shallow bowls; top with scallion greens and as much pickled ginger as you like. Serve. Shrimp are fully cooked when internal temperature reaches 145°.