Rice Noodle Egg Roll Bowl
The Taste of Home is another blog I follow.
They have fabulous recipes.
This is a takeoff on one of their recipes.
2 tablespoons sesame oil
3/4 pounds ground pork or chicken
3 tablespoons low sodium soy sauce
3 cloves minced garlic cloves
One heaping teaspoon grated ginger
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon pepper
One teaspoon chili paste with garlic (optional)
3 teaspoons Trader Joe Thai Sauce
4 to 6 cups shredded cabbage
2 cups shredded carrots
4 to 6 ounces rice noodles plus 1/2 cup noodle water
4 sliced green onions
Heat the sesame oil in a large wok.
Add the ground pork and stir fry till it is small dime size crumbles
Add the soy sauce, garlic, ginger, salt, turmeric, pepper, Thai sauce and chili paste sauce
Stir fry for one minute to cook the spices.
Add the cabbage and carrots and stir fry till cabbage is soft about five minutes.
Cook the noodles according to the package directions but save 1/2 cup of the noodle water when you drain them.
Mix everything together
Add the extra water if it is dry. I did.
Top with the green onions
This is just like real Chinese food.
Some people like more soy sauce, duck sauce or hot mustard on the side.
You can also add baby shrimp when you add the cabbage.
I have become obsessed with rice noodles but I would make the filling without the noodles to make a lettuce wrap.
It really tastes like the egg roll filling.
Give yourself $3.00 for every portion and a pat on the back for not eating the extra calories from the fried wonton skin.
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