Recipe: Egg Roll Noodle Bowl

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By Lynette Roy

1 tbsp. sesame oil
1 garlic clove, minced
1 tsp. fresh ginger, minced (or you can substitute 1 tsp. Ground ginger)
1 tbsp. soy sauce
¼ tsp. ground pepper
½ tsp. salt
2 tbsp. oil for frying
1 lb. ground pork
2 cups shredded carrots
2 cups shredded celery
8 cups shredded cabbage (green, savoy or combination)
5 oz. rice noodles
3 green onions, thinly sliced

½ tsp. 5 spice powder

This is a healthy dish which is easy and fast to make.

In a large cast iron or heavy pan, heat the frying oil over medium high heat. Cook and crumble the pork until browned-4-6 minutes. Stir in soy sauce, garlic, sesame oil and seasonings. Add the cabbage, carrots and celery. Cook until the vegetables are tender for 4-5 minutes, stirring occasionally.
Cook the rice noodles following the package directions. Drain and add to the pork mixture, tossing to combine. Sprinkle with the green onions.
Serve warm.


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