If you’re looking for a way to incorporate your favorite Chinese foods into your lunchtime without too much guilt, then this Cabbage Egg Roll Bowl is the one for you! Get ready to recharge at noon with a bowl overflowing with juicy pork, tender veggies, and bouncy rice noodles. Yum! The way the tangy, savory sauce soaks in and brings the flavor will make you excited to power through the rest of the day. Who’s ready for lunch?! We know Cabbage Egg Roll Bowl is!
Ingredients
- 1 tablespoon sesame oil
- 1/2 pound ground pork
- 1 tablespoon soy sauce, plus more, to taste, for serving
- 1 clove garlic, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon pepper
- 6 cups cabbage, shredded
- 2 large carrots, shredded
- 4 ounces rice noodles
- 3 green onions, thinly sliced, for topping
Directions
Step 1 –In a large cast-iron skillet over medium-high heat, heat the oil.
Step 2 –Add the pork to the oil and cook, while crumbling, until it is no longer pink, about 4-6 minutes.
Step 3 –Stir 1 tablespoon of the soy sauce, the garlic, the ginger, the salt, the turmeric, and the pepper into pork mixture.
Step 4 –Add the cabbage and the carrots to the pork mixture and cook, stirring occasionally, until the veggies are tender.
Step 5 –In a large pot of boiling water, cook the rice noodles to al dente, according to the package instructions.
Step 6 –Drain the noodles, then immediately add them to the pork mixture and toss to combine.
Step 7 –Top the egg roll bowl with the green onions.
Step 8 –Serve the egg roll bowl with the extra soy sauce.
