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Deconstructed Egg Roll Noodle Bowls

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Deconstructed Egg Roll Noodle Bowls
  • Prep Time 5 min
  • Total Time 20 min
  • Servings 4
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Everything you love about an egg roll, tossed into a bowl with swirly rice noodles, DIY sweet-and-sour dressing and crispy fried wontons. Perfection!

Ingredients

1
package (6.75 oz) Maifun Rice Stick Noodles
4
tablespoons coconut oil, divided
1/4
lb ground turkey
1
tablespoon soy sauce
2
cloves garlic, finely chopped (or 2 teaspoons garlic puree)
1/2-inch piece fresh ginger root, grated (or 1 teaspoon ginger puree)
2
egg roll or wonton wrappers, cut into small triangles or strips
1
carrot, julienned
1/4
purple cabbage
2
tablespoons rice vinegar
1
teaspoon sesame oil (or liquid coconut oil)
4
tablespoons prepared sweet and sour sauce
2
tablespoons chopped cilantro
3
tablespoons diced green onions
2
tablespoons crushed peanuts or cashews (optional)

Directions

  • 1 Cook rice noodles using the instructions for hot water preparation as directed on package. (You can also boil to speed up the process slightly.) Drain. Drizzle noodles with 1 tablespoon melted coconut oil, toss to coat and set aside.
  • 2 Mix together turkey, soy sauce, garlic and ginger. Brown in a skillet until cooked through, then set aside.
  • 3 Melt 3 tablespoons of coconut oil in skillet and fry egg roll wrapper strips just until golden. Set strips aside on a paper towel-lined plate to drain.
  • 4 Divide noodles between four bowls and arrange with cabbage, turkey and carrots.
  • 5 Whisk together vinegar, sesame oil and sweet and sour sauce to make dressing and drizzle over bowls. Garnish with cilantro, green onions and nuts (if desired).
Tips  

If I could eat egg rolls every day for the rest of my life, I would. Except for that pesky part about life where I am attempting to eat more of the stuff my body needs (veggies and protein) and less of the stuff it doesn’t (all-fried everything). It’s that whole “being well balanced” goal I keep setting for myself. So, imagine my delight to discover the concept of a “deconstructed” egg roll bowl. All of the best parts of an egg roll, tossed with all the best parts of a salad, served with just a sprinkling of crunchy fried egg roll strips. Because, balance. This dish comes together quick. A quick cook of ground turkey, sautéed with garlic, ginger and soy. Fresh carrots, purple cabbage and cilantro on top. A drizzle of sweet and sour dressing. A crumble of crushed peanuts. This dinner is perfection. Everything you’re craving, from noodles to greens, topped with crispy fried wontons and served with a fork (or chopsticks, if you please). Delicious!

Nutrition Information 
No nutrition information available for this recipe
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