Egg Roll Noodle Bowl

By pjones-2

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
• View Recipe
• Directions
• 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.
• Test Kitchen Tips
• Meatless Monday? Try this with mushrooms, scrambled eggs or tofu instead of pork.
• Shortcut: Save time by buying bags of shredded cabbage and matchstick carrots.
• Nutrition Facts
• 1-1/2 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, 1-1/2 starch, 1/2 fat.
• 1 -1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein.
• Originally published as Egg Roll Noodle Bowl in Simple & Delicious April/May 2016
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Details

Adapted from tasteofhome.com

Preparation

Step 1

Directions
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.


.Prep/Total Time: 30 min.