Egg Roll in a Bowl Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 pkgs ramen noodles w/o seasoning packets
2 Tbsp vegetable oil - divided
1/2 yellow onion very thinly sliced
1/2 Tbsp each minced garlic and minced ginger
3/4 lb. ground pork
1 large red bell pepper
3 c cabbage thinly sliced
3/4 c matchstick carrots
Sauce
1/2 Tbsp Cornstarch
3 Tbsp Lite Soy Sauce
1/3 c low sodium chicken broth
2 tsp sesame oil
1 Tbsp light brown sugar
1 Tbsp rice vinegar
2 Tbsp oyster sauce
1/2 Tbsp sricacha sauce
1/4 tsp pepper
Garnish with 3-4 green onions
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Directions: |
Directions:Start by whisking together sauce ingredients. In a small bowl, use a fork to whisk together cornstarch with soy sauce. Once smooth add remaining sauce ingredients. Whisk til smooth, set aside.
Veggie Prep: Halve the onion and slice very thinly. Finely mince garlic and ginger. Thinly slice cabbage, remove stem and seeds from bell pepper. Slice very thin. Slice green onions for garnish.
Cook ramen noodles one minute less than package directions. Drain and immediately toss with 1 Tbsp oil.
Heat wok on high heat. Add 1 Tbsp oil and swirl to coat. Add in onion and reduce heat as needed cook for 3-4 minutes or until fragrant. Push the onions to the side return heat to high add pork Cook until no longer pink stir to combine with onions and garlic/ginger. Reduce the heat to medium high. Add the pepper, cabbage and matchstick carrots. It seems like a lot, but it cook down quickly. Stir fry for 2-3 minutes then add the noodles and the sauce. Continue to cook tossing everything vigorously with tongs for 2-4 minutes or until sauce is asborbed. |
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