Pork Egg Roll Noodle Bowls
These deconstructed Pork Egg Roll Noodle Bowls are a quick and easy weeknight meal that you can make when you're feeling take-out but want a healthy option!
Ingredients
- 1 tablespoon sesame oil
- 1 pound ground pork
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 small yellow onion diced
- 1 large carrot peeled and julienned
- 1/2 small cabbage shredded
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 ounces rice noodles
- 6 wonton wrappers cut into strips
- 2 cups canola or vegetable oil
- 3 scallions sliced
- 1 tablespoon sesame seeds
- sriracha for serving
- additional soy sauce for serving
Instructions
- Set a large skillet over medium-high heat. Once hot, add the sesame oil and the pork. Using a wooden spoon, break up the pork and cook until brown and cooked through, about 8 to 10 minutes. Season with salt and pepper.
- Stir in the garlic, ginger and onion and cook until the onions are translucent, about 2 to 3 minutes. Add the carrots, cabbage, vinegar, soy sauce, and fish sauce and cook until the veggies have softened, another 2 to 3 minutes longer.
- Cook the noodles according to the package directions and then drain and immediately add to the pork and vegetables and stir until evenly combined. Lower the flame to as low as it'll go to keep warm.
- Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.
- To serve, divide the noodle mixture to bowls and top with crispy wontons, scallions and sesame seeds. Serve with sriracha and soy sauce on the side. Enjoy!