Taste of Home
Egg Roll Noodle Bowl
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
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
Ingredients
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1 tablespoon sesame oil
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1/2 pound ground pork
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1 tablespoon soy sauce
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1 garlic clove, minced
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1 teaspoon ground ginger
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1/2 teaspoon salt
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1/4 teaspoon ground turmeric
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1/4 teaspoon pepper
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6 cups shredded cabbage (about 1 small head)
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2 large carrots, shredded (about 2 cups)
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4 ounces rice noodles
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3 green onions, thinly sliced
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Additional soy sauce, optional
Directions
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1.
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, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
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2.
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.
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