This is a fun fast meal to throw together. And it is easy to make Gluten Free and Dairy Free or even
vegetarian. You can add things to this too, like sugar snap peas, shredded squash, or left over
vegetables Hope you enjoy this!
Egg Roll Noodle Bowl
Serves 4
¼ Package Wonton Wrappers
Vegetable Oil for frying
1 Pound Ground Pork (OR ground turkey, diced raw chicken)
2 Tablespoons Sesame Oil
3 Tablespoons Soy Sauce
2 Tablespoons Minced Garlic
½ Cup chopped Onion
1 Tablespoon Minced Ginger or 1 teaspoon ground dried ginger
½ teaspoon Salt
¼ teaspoon White Pepper
2 Tablespoons Rice Vinegar
1 Pound Coleslaw Mix (about 4 cups)
1 Cup Shredded Carrot
4 ounces Rice Noodles or 1 Cup Cooked Rice
3 Green Onions, Thinly Sliced
Additional Soy Sauce, optional
Separate the stack of the won-ton wrappers, but then them put back into a pile. Cut through
won-ton wrappers making strips about ¾ inches thick. In a large skittle add about 1-inch of oil, heat to 350 degrees. Add about half of the strips of wonton wrappers, keeping them separated while they fry. Stir while frying until crispy. With a slotted spoon, place onto a paper towel to cool.
Continue withother half of wontons.
In a large skittle, heat the sesame oil over medium-high heat. Add the pork and fry and break
up until browned 4-6 minutes. Stir in Soy Sauce, Garlic, chopped Onion, Ginger, Rice Vinegar, and Salt and Pepper. Cook and stir until vegetables are tender, 4-5 minutes.
Cook Rice Noodles according to package directions, drain and add to pork mixture. Toss to
combine. Place into individual serving bowls. Sprinkle with green onions, and the fried wontons.
Serve immediately.
Add more Soy Sauce if desired.
To make Gluten Free use Gluten Free Soy Sauce. Sorry, we will have to leave off the Fried
Wontons. (Sadness!)
To make Vegetarian use tofu, Dairy Free as written.
Jan Dairy Keen
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