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Egg Roll Noodle Bowl

Name: Egg Roll Noodle Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings.
Cuisine: Asia, Chinese
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

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Total Time

Prep/Total Time: 30 min.

Makes

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

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

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.
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.