Community Cookbook
Egg Roll Noodle Bowl
LPHJ Kitchen
We love egg rolls but they can be a lot of work! We decided to simplify the idea into bowl form. This dish has great Asian flavors and veggies!
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Ingredients:
1/2 lb ground pork (or beef, venison, chicken, etc)
1 small head of cabbage, sliced
2 large carrots, peeled and grated
3 green onions, diced
1/2 tsp minced garlic
1 Tbsp coconut aminos
1 Tbsp sesame oil (or tahini)
1 tsp ground ginger
1/2 tsp sea salt
1/2 tsp black pepper
1/4 tsp turmeric
1-2 cups of kelp noodles (or rice noodles, etc) -
Instructions:
In a large skillet, brown ground pork in sesame oil. Add in cabbage, carrots, ginger, garlic, coconut aminos, salt, pepper and turmeric. Cook over medium heat for about 10 more minutes or until vegetables are cooked. Cook kelp noodles according to package. Add in to skillet and top with green onions. - Link to full recipe: Find the whole recipe & the story behind it here!
- Serves: 4
- Cuisine: Asian - Chinese
- Cooking method: Stir fry
- Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no alcohol, no grains
- Just right for...: Great for kids, Comfort food, Quick & easy, Light fare, Spring favorites, Summer favorites
- Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
- Active/prep time: 0-15 minutes
- Total time (inc active/prep): 30-45 minutes
- Substitution ideas: Substitute soy sauce for the coconut aminos
- Specialty Diets: Paleo
Published in
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