Egg Roll Noodle Bowl
- 1 tablespoon sesame oil
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 1 garlic clove, minced
- 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
- 1. In a large 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 4-6 minutes longer or until vegetables are tender, stirring occasionally.
- 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.
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.
Jul 19, 2018Made without changes, except adding some chopped sweet red pepper. Really nice for the summer - quick and light!
Jun 17, 2018
Everyone loved it. I did double the first four ingredients as another person suggested.
I was told to make it again. It is a keeper.
Apr 13, 2018
I made this the other night and we(hubby and I) like this a lot. I did make one kinda big change, I used one pkg. of Nissin Chow Mein noodle dinner. Since just two of us I used half of vegs but we like it wetter so used all sauce from recipe and what was in pkg too. I have been working very hard to cut down to just 2 servings find this brand has good sauce that works well with most noodle recipes. I have given it just 4 stars because of how much I had to adjust it. I felt it would have been too bland without that change.
Apr 6, 2018
EXCELLENT!!! I MADE THIS WITH 12 EGGS SCRAMBLED INSTEAD OF THE PORK AND A LITTLE DUCK SAUCE. FANTASTIC. MY FAMILY AND FRIENDS LOVED IT
Apr 5, 2018
This was sooo good, I pretty much followed the recipe, except I did add red pepper and Chinese 5 spice, I like spicy! Will definitely make this again.
Mar 10, 2018
I make this frequently. Double the first 4 ingredients, use pre-cut broccoli slaw for cabbage, use whatever onion on hand, and linguine pasta for rice noodles (dh preference). Very flavorful and leftovers reheat nicely.
Mar 9, 2018
My husband loved this! He asked me to make again next week. I did add a little Chinese 5 Spice to it for a little kick.
Feb 25, 2018
I have made this twice. The first time with ground pork and the second time with ground chicken. Both times it was great! I am even thinking about doing chopped up shrimp. Makes great leftovers. I might try taking some sliced and baked won ton wrappers to add to the top for some crunch. I sent leftovers with my husband with some Chinese mustard for his lunch and he loved it.
Feb 22, 2018
I made this today and it was delicious. I used less ginger because I am not a fan of an overpowering ginger taste. I also used a tenderized pork cutlet, and pounded it more at home and chopped it up. The texture was great and it was lower in fat than the ground pork. Adding a touch of soy sauce to the completed dish made it taste like an egg roll dipped in sauce. I made a half recipe for lunch in my Nordic Ware mini wok and it was perfect. My daughter loved it too and we will be making this again.
Feb 13, 2018
We have an international student from China living with us, and he loves this recipe. We love the seasoning and the cabbage is delicious. I use precooked pad thai noodles.