Egg Roll Noodle Bowl

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Ingredients
1 tbsp sesame oil
1/2 lb ground pork
1 tbsp soy sauce
1 clove garlic (minced)
1 tsp ground ginger
1/2 tsp salt
1/4 tsp ground turmeric
1/4 tsp pepper
6 cups shreddeed cabbage (about 1 small head)
2 large carrots (shredded) (about 2 cups)
4 oz 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 brown, about 4 to 6 minutes.
2. Stir in soy sauce, garlic, and other seasonings.
3. Add the cabbage and carrots and cook for 4 to 6 minutes longer or until the vegetables are tender, stirring occasionally.
4. Cook the rice noodles according to package directions.  Drain and immediately add to the pork mixture, tossing to combine.
5. Sprinkle green onions across top.
6. Serve, with additional soy sauce.
 
Notes:
Yields 4 servings.

1-1/2 cup serving = 302 calories.
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Martha Johnson

Member since Aug 2007

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