Egg Roll Noodle Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pkg Fresh Rice Noodles (14 oz.)
1 pkg Frozen Egg Rolls (4 rolls)
Romaine Lettuce
1/2 C Fresh Mint
1 C Cucumber, seeded and sliced into half-moons
1 C Carrot, cut into matchsticks (pickled carrots and daikon)
1/2 C Fresh Cilantro leaves
crushed Unsalted Peanuts
Scallion Oil (if you can't find it, saute 2 bunches of scallions in the amount of oil to cover 4 servings)
Dipping Sauce (Nuok Cham):
1 C Hot Water
2 T Rice Vinegar (or lime juice)
4 T Sugar
5 T Fish Sauce (start with 2 T and add to taste after mixing all ingredients)
1 tsp Chili Paste with Garlic (or red pepper flakes and minced garlic)
Optional: 2 T Carrot, minced
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Directions: |
Directions:Cook noodles according to package directions; drain and set aside. Prepare vegetables and herb and set aside. Bake egg rolls according to package directions; slice on a bias into 4 pieces. Do not cover or they will be soggy. To serve, divide among 4 serving bowls, place in romaine, cilantro, mint, bean sprouts,cucumber, and carrot. Place noodles on top. Lather scallion oil over the noodles. Place eggrolls on top. Top with peanuts and picked daikon if you have it. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time: 30- 45 minutes |
Personal
Notes: |
Personal
Notes: If you use vegetable eggrolls this is a good vegetarian dish. If you want a meat/pasta salad add grilled steak. Marinate 1 lb. of sirloin steak in: 1 T. each vegetable oil, sugar, and fresh lime juice, and 1 T. garlic. Marinate 15 minutes and grill 3 minutes per side, let rest 5 minutes, then slice thinly against the grain. Some people might prefer pork,shrimp or chicken. Beef is traditional.
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