Egg Roll Noodle Bowl

Tonight’s dish is one I have never made before but found (quite by accident) while researching a different dish. I like egg rolls and in the past had many people over to the house for my prawn or chicken egg rolls. They were big and bold, vegetable filled and flavorful. Then I just stopped making them and began to experiment with different cuisines. But egg rolls were always there – only I enjoyed them when I would go out. Well it is time to rectify my oversight of homemade egg rolls and this dish provides all the flavors of an egg roll in a bowl – how nice it that?

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Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 1

Ingredients

4 oz ground pork
2 tsp peanut oil
4 oz thin rice noodles
3 oz cabbage, finely shredded
2 oz carrot, shredded
1 oz celery, thinly sliced
1 tsp ginger, minced
2 tsp garlic, minced
2 tsp light soy sauce
½ tsp sesame oil
⅛ tsp white pepper
1 scallion, thinly sliced for garnish (optional)
2 won ton wrappers for garnish (optional)

Instructions

Cook the rice noodles per the package directions.
Combine the garlic, ginger, white pepper, soy sauce and sesame oil in a small bowl.
Heat a medium skillet over Medium/Medium-High heat.
Add the peanut oil and once shimmering, add the pork.
Brown the pork until no longer pink and broken up well, approximately 5 - 6 minutes.
Add the carrots and celery, cooking for a 2 -3 minutes until very fragrant and slightly softened.
Add the ginger/garlic mixture, stirring quickly to coat the cooked pork.
Cook for 1 - 2 minutes until fragrant and liquid nearly evaporated.
Add the cabbage and stir fry with other ingredients until slightly softened yet still crunchy.
Drain and rinse the rice noodles and place into a large bowl.
Pour the pork/cabbage mixture over top and toss like salad to combine and coat.
In a small pan, heat up ½ cup vegetable oil over Medium-High/Medium heat.
Cut the won ton wrappers from corner to corner into triangles .
When shimmering, add the won ton triangles 2 at a time and cook until lightly browned, approximately 2 minutes.
Turn and cook the other side approximately 1 minute.
Remove to a plate with paper towels for draining.
Add the crispy won ton wrappers to the noodle bowl and garnish with thinly sliced scallion.

Notes

The beauty of this dish is that you substitute the vegetables and protein to whatever suits you. Don't want pork? Use ground chicken or minced prawns. Don't want cabbage? Use broccoli or brussel sprouts. There are nearly infinite combinations to make this dish your way!

Cook the rice noodles per the package directions. Combine the garlic, ginger, white pepper, soy sauce and sesame oil in a small bowl. Heat a medium skillet over Medium/Medium-High heat. Add the peanut oil and once shimmering, add the pork.

Brown the pork until no longer pink and broken up well, approximately 5 – 6 minutes. Add the carrots and celery, cooking for a 2 -3 minutes until very fragrant and slightly softened.

Add the ginger/garlic mixture, stirring quickly to coat the cooked pork. Cook for 1 – 2 minutes until fragrant and liquid nearly evaporated.

Add the cabbage and stir fry with other ingredients until slightly softened yet still crunchy.

Drain and rinse the rice noodles and place into a large bowl. Pour the pork/cabbage mixture over top and toss like salad to combine and coat. In a small pan, heat up 1/2 cup vegetable oil over Medium-High/Medium heat. Cut the won ton wrappers from corner to corner into triangles . When shimmering, add the won ton triangles 2 at a time and cook until lightly browned, approximately 2 minutes. Turn and cook the other side approximately 1 minute. Remove to a plate with paper towels for draining. Add the crispy won ton wrappers to the noodle bowl and garnish with thinly sliced scallion.