Egg Roll Rice Noodle Bowl

 For a simple, easy gluten free meal try this recipe for Cabbage Egg Roll noodle bowl. It is by Courtney Stultz, Kansas, and with just a few small changes to suit our family, I had dinner ready and on the table in no time.
 Bettie is not a fan of stir fries and really likes that neon pink Sweet & Sour sauce so I wasn’t sure if she would like this but she did and said we should have it again. I will just because I really liked it and it is Gluten Free (if you use GF soy sauce), necessary when you are a Celiac.
 I used the ground ginger called for even though I had fresh ginger and it worked very well. I always have cooked mushrooms in the freezer so added them and used coleslaw mix as my cabbage and carrots. It does need the turmeric as turmeric has a flavor that you find in Chinese 5 spice blends. I used dried garlic soaked in some of the water from the rice noodles and brown rice noodles instead of white though either will work. Also toasted some Sesame Seeds while the pork was browning and this made a nice crunch addition. If like me you can’t have the egg roll wrappers this is a good substitute and just good even if you can have them.
Egg Roll Noodle Bowl  
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings
Ingredients
1/2 tablespoon sesame oil  (I didn’t use any oil and it worked great)
1/4 pound ground pork
1/4 cup mushrooms
1/2 tablespoon soy sauce
1/2  garlic clove, minced (dry works fine)
1/2  teaspoon ground ginger
1/4 teaspoon salt
1/8  teaspoon ground turmeric
1/8 teaspoon pepper
3 cups shredded cabbage (about 1/2 small head)
1 large carrot, shredded (about 1 cup)
2 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional
Directions
In a large skillet or wok, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic mushrooms and seasonings. Add cabbage and carrots; 
Or coleslaw mix, cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
 Meanwhile, 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. Yield: 2 servings.
*Most rice noodles will stand in cold water and just add and stir until warm. 

11 comments:

  1. OH!!! I will definitely try this! Thanks! And I was thinking about the Sweet-n-Sour Sauce, too, while I was reading this. There is only one brand we like. So Bettie was okay without an actual egg roll to use with S-n-S sauce? Good to know!

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    1. Yes, she didn't miss the actual egg roll at all. Guess you could drizzle some on for you diehard SnS sauce users, 🤣

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    2. LOL I had that same thought to drizzle a little on a bite to try it. ;-)

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    3. Bettie agrees with you and wants to know what Brand you use. I made it with half and half beef and pork, but it really tastes more like a egg roll with the pork.

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  2. Myrna, tell Bettie that I use LaChoy. I think all my Oriental food prep items are LaChoy. :-) I'm a MN girl living in NoCo! lol I'm pretty fussy with S-n-S sauce. Some restaurants have some not-so-good sauce.

    I made this recipe the other night. I didn't think to ask for plain pork/no seasonings. I got the breakfast pork. Now I have four 1/4# pkgs of plain, unseasoned pork in the freezer for the next time. I used half the pepper & termeric (not a fan of either), but I think I could safely use the full amount. I use LaChoy Lite Soy Sauce & do not add other salt bcz soy sauce is so salty anyway. I did buy rice noodles (the string kind), but am wondering about perhaps using rice instead. I think it took me longer to pick out the noodles than all the rest of the ingredients combined! lol I didn't buy the brown rice noodles. I wasn't sure what they'd be like cooked. I had lunch at a place not long ago that had awful noodles and I was afraid those would be like that. Maybe not. They might have been soba noodles. I left most of my meal at that restaurant bcz it was awful.

    Anyway, I plan to make this again! Thanks for sharing the recipe.

    Oh...and we both put a little S-n-S sauce on ours! It's good either way!

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    1. Thanks Nadine, I will be sure to tell Bettie to try the LaChoy. I usually use their products also, but I have to have GF soy sauce though I think LaChoy has now come out with one. I don't like or eat Soba noodles, not GF and I also wondered about trying it with rice instead of noodles though the noodles are easy to buy here, I have used the rice noodles string and flat with equally fine results. Glad you liked the recipe. Their really isn't a lot of Tumeric in the recipe maybe trying a little more each time till you fine a level you like.

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  3. I wondered what it might be like with either chicken or beef. I just might try it. And now one of these nights I will have to make Egg Foo Yung again. THAT is a putsy meal, but oh so good. Tonight I made stuffed portobello mushrooms (pizza filling).

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    1. I tried it with gr beef but we liked the pork better. The mushrooms sound good.

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  4. Thanks for the tips. From what I'm seeing, all the La Choy products I have are GF.

    Beautiful church on yesterday's post! I hope you all had a Happy Easter!

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  5. I've made this a couple of times now. We like it. I buy a # of ground pork & have them pkg it in 1/4# pkgs to freeze. Thanks for posting this recipe!

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    1. Hey Nadine, Glad you like it, it is one of my personal favorites, easy and quick to get together and inexpensive to make. Thats what I do with my ground pork also. Our local Fareway store has such a good meat market section and they will cut and wrap in the size you want and I don't have to do anything but put it in the freezer.

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