
Egg Roll Noodle Bowl
Total Time
Prep/Total Time: 30 min.
Yield
4 servings
A delicious egg roll noodle bowl makes a quick, hearty weeknight dinner. You can add more veggies, top it with a poached egg or even make it vegetarian.
Ingredients
- 1 tablespoon sesame oil
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon pepper
- 6 cups shredded cabbage (about 1 small head)
- 2 large carrots, shredded (about 2 cups)
- 4 ounces rice noodles
- 3 green onions, thinly sliced
- Additional soy sauce, optional
Directions
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
- Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Nutrition Facts
1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
Recipe Creator
Community Cook
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