Egg Roll Noodle Bowl

• Gluten free

• Meat

  • 1/2 lb Ground pork

• Produce

  • 6 cups Cabbage
  • 2 Carrots, shredded (about 2 cups, large
  • 1 Garlic clove
  • 1 tsp Ginger, ground
  • 3 Green onions

• Condiments

  • 1 tbsp Soy sauce
  • 1 Soy sauce

• Pasta & Grains

  • 4 oz Rice noodles

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1/4 tsp Turmeric, ground

• Oils & Vinegars

  • 1 tbsp Sesame oil

Found on tasteofhome.com

Description

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

• Directions 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. 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. Yield: 4 servings. Originally published as Egg Roll Noodle Bowl in Simple & Delicious April/May 2016 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition