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Egg Roll Noodle Bowl

Ingredients

  • 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

Directions

  • 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.

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.

Reviews

Average Rating:
  • martyr333
    Jul 19, 2018
    Made without changes, except adding some chopped sweet red pepper. Really nice for the summer - quick and light!
  • KathyCooks1943
    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.

  • 57debb
    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.

  • Kdorfman
    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

  • namayna
    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.

  • linlo62
    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.

  • TexasR
    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.

  • countryjules1964
    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.

  • Tracy
    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.

  • marilynnmunson
    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.

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