This Egg Roll Noodle Bowl is the perfect fusion of two popular dishes: egg rolls and Asian noodle bowls. This delicious and healthy meal is packed with flavor, featuring savory ground pork, crunchy vegetables, and comforting, zesty spices. By using rice noodles, the bowl is gluten-free and since the egg roll filling is cooked in a single pot, it also serves as an easy weeknight dinner. Egg Roll Noodle Bowl is sure to satisfy all your cravings for Asian flavors and hearty comfort food, all in one delicious bowl!
Ingredients
- 1 tablespoon sesame oil
- 1/2 pound ground pork
- 1 tablespoon gluten-free 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 serving
Directions
Step 1 –In a large cast-iron or other heavy skillet, heat the sesame oil over medium-high heat.
Step 2 –Add the pork and cook, while crumbling, until browned, 4-6 minutes.
Step 3 –Stir in 1 tablespoon of the soy sauce, the garlic, the ginger, the salt, the turmeric, and the pepper.
Step 4 –Add the cabbage and the carrots and cook until the vegetables are tender, about 4-6 minutes.
Step 5 –Cook the rice noodles according to the package directions.
Step 6 –Drain the noodles and immediately add them to the pork mixture, tossing to combine.
Step 7 –Sprinkle with the green onions and the extra soy sauce, and serve.
