Egg Roll Noodle
1 tbsp sesame oil
½ lb ground pork
1 tbsp soy sauce
1 garlic clove, minced
1 tsp ground ginger
½ tsp salt
¼ tsp ground turmeric
¼ tsp pepper
6 cups shredded 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
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.
½ lb ground pork
1 tbsp soy sauce
1 garlic clove, minced
1 tsp ground ginger
½ tsp salt
¼ tsp ground turmeric
¼ tsp pepper
6 cups shredded 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
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.