Egg Roll Noodle Bowl
Photo by ALB |
Amended from Taste of Home
TOTAL TIME:
Prep/Total Time: 30 min
YIELD:4 servings
Ingredients
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
Directions
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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