"The belly rules the mind."--Spanish Proverb

Egg Roll Noodle Bowls Recipe

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This recipe for Egg Roll Noodle Bowls, by , is from Peg's Garden to Table Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Taste of Home

Category:
Category:

Ingredients:  
Ingredients:  
1/2. ground chicken or pork
1 tbsp. soy sauce
c. diced mushrooms
c. diced water chestnuts
3 green onions, sliced
1 garlic clove, minced
1 (14 ounce) bag coleslaw mix (shredded coleslaw and carrots)
1 tbsp. sesame oil
1 tsp. ground ginger
tsp. salt
tsp. ground tumeric
tsp. pepper
4 ounces rice noodles
Additional soy sauce, optional

Directions:
Directions:
In large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble meat until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally. Cook rice noodles according to package directions. Drain and immediately add to meat mixture, tossing to combine. Sprinkle with green onions. If desired serve with additional soy sauce.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is a deconstructed egg roll in a bowl made on the stove top!

 

 

 

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