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Egg Roll Noodle

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.

Tips: To make this recipe vegetarian, substitute the pork with mushrooms, scrambled eggs or tofu. To save time when making this noodle bowl, use store- bought bags of shredded cabbage and matchstick carrots.

Nutrition Facts
1-½ cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-½ starch, ½ fat.
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