asian · dinner · pork

Egg Roll Noodle Bowl

No matter how hard I try, any time I cook something remotely Chinese, it never tastes as good as my favorite Chinese restaurant: Fung’s.

I know it’s because I don’t normally cook Chinese food. I also didn’t grow up in a traditional Chinese family. But I try really hard! I shop at Super Cao (an Asian grocery) for ingredients, I research everything to make a certain recipe—but no. Fung’s will always taste better.

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I feel like you have to unlock a certain secret to flavoring Asian foods. Dishes are always so packed full of flavor—sweet, savory, spicy & tangy. Maybe I don’t season well enough? Oh well. I guess I’ll try and get it figured out the next time I make Chinese food.

I tried out this recipe the other day. If you scroll through Pinterest, you’ll see a dozen different “Egg Roll Bowls”. Almost all of them are paleo, or Whole 30 approved. Me, being the glutinous denizen that I am, have to have some sort of carb in my dinners.

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Enter: rice noodles. I’d like to think they’re not as bad for you.

I’m no nutritionist, though.

Rice noodle “egg roll” bowls are delightful. I grabbed some thin, vermicelli-sized rice noodles for this recipe. They soak up soy sauce like a sponge to soapy water! This dish may not be potently flavorful, but it still hit the spot.

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I go hard when it comes to seasoning ground pork—it needs a lot of work. Red pepper flakes, salt, pepper, garlic and ginger were worked into the meat for this recipe. Honestly, I could’ve gone for more garlic, but I didn’t want to ward off my coworkers.

(Because they are all vampires, duh).

To cut a few corners, and because I have to chop up a head of cabbage this weekend, I decided to just use a bag of shredded cabbage. Hey, cooks need a break too. I didn’t want to slave over a gigantic head of cabbage all weekend.

I think this meal will be put in the regular rotation. Now if I could just get the seasoning down pat…

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Egg Roll Noodle Bowl

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Rice noodles plus ground pork and veggies make this bowl...like an egg roll.

Ingredients

  • 2 TBS. sesame oil
  • 1 egg, slightly beaten
  • 1 pound ground pork
  • 1 TBS. soy sauce
  • 2 cloves garlic, minced
  • 1 tsp. ground ginger
  • 1/4 tsp. ground turmeric
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. red pepper flakes
  • 1 (18 oz) package shredded cabbage
  • 2 carrots, shredded or julienned
  • 6 oz. rice noodles
  • 1 bunch green onions, sliced and green tops reserved
  • Additional soy sauce, for topping
  • Sriracha, for topping

Directions

  1. In a large bowl, soak noodles in warm water for 5 minutes.
  2. Meanwhile, heat 1 tablespoon sesame oil in a large skillet or wok over medium high heat. Add beaten egg and let cook for 1-2 minutes, then fold like an omelette. Let cook for another 30 seconds then transfer to a plate.
  3. Heat remaining tablespoon of oil over medium high heat. Add pork and cook, breaking apart with a wooden spoon. Cook until browned and crumbly, about 4-6 minutes. Stir in soy sauce, garlic, and seasonings. Add cabbage and carrots and cook, stirring occasionally, for another 4-6 minutes.
  4. Drain rice noodles and cut in half (if they’re the vermicelli-style ones). It’s okay if there’s a little water on them. Toss into skillet/wok with pork mixture and toss well. Remove skillet from heat.
  5. Chop egg into strips and add to noodle mixture. Add green onions and toss. Serve with green onion tops and soy sauce.

Step-By-Step Instructions

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In a large bowl, soak noodles in warm water for 5 minutes.

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Meanwhile, heat 1 tablespoon sesame oil in a large skillet or wok over medium high heat. Add beaten egg and let cook for 1-2 minutes, then fold like an omelette. Let cook for another 30 seconds then transfer to a plate.

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Heat remaining tablespoon of oil over medium high heat. Add pork and cook, breaking apart with a wooden spoon. Cook until browned and crumbly, about 4-6 minutes.

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Stir in soy sauce, garlic, and seasonings. Add cabbage and carrots and cook, stirring occasionally, for another 4-6 minutes. Drain rice noodles and cut in half (if they’re the vermicelli-style ones). It’s okay if there’s a little water on them. Toss into skillet/wok with pork mixture and toss well. Remove skillet from heat.

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Chop egg into strips and add to noodle mixture. Add green onions and toss. Serve with green onion tops and soy sauce.

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8 thoughts on “Egg Roll Noodle Bowl

  1. I have the same problem with trying to make stuff from my favourite spots…. never tastes the same however this looks awesome and I bet the flavour profile is dynamite. You sure knocked this one out of the park.

  2. This looks delicious! I am never successful at duplicating the flavours from my favourite Chinese restaurants either, but it doesn’t stop me trying!

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