Tuesday, January 24, 2017

Egg Roll Noodle Bowl

I showed this recipe to D and he said yes.  It looked pretty easy to make (I would have bought shredded coleslaw mix to make it easier but he used the food processor).  The portions were huge!  It needed a little bit of soy sauce and chile garlic sauce, but doesn't everything?  Would have again

Egg Roll Noodle Bowl

Photo by ALB

Amended from Taste of Home

Prep/Total Time: 30 min
YIELD:4 servings

1 tablespoon sesame oil
1/2 pound ground pork (used 1 pound)
1 tablespoon soy sauce
1 garlic clove, minced
1 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground turmeric
1/4 teaspoon pepper
6 cups shredded cabbage (about 1 small head)
2 large carrots, shredded (about 2 cups)
4 ounces rice noodles (used 8 oz)
3 green onions, thinly sliced
Additional soy sauce, optional

1. In a large skillet, heat oil over medium-high heat; cook and crumble pork 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.

2. 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: 4 servings (1-1/2 cups)

Nutritional Facts (from Taste of Home with no changes)
1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.

11 Smart Points (my additions/subtractions at 5 servings of 1-1/2 Cups) 

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