I just started to learn a new picture editing source so I will be posting some recipes from last year that I have not added to my blog until I learn this new way to edit my pictures. Sometimes I hate changes especially when it comes to technology.
What a great recipe using a couple of short cuts. First, you use rice noodles that only need hot water to cook. Just soaking for 20-30 minutes will give you tender noodles that are perfect for this stir fry. Second a packaged coleslaw mix that is so easy to add and give the dish plenty of veggies. Besides you don’t have the calories of the wrappers that often are fried.
When I heated up some leftovers I topped it off with some sweet chili sauce which was delicious.
Stir-Fry Egg Roll Bowls Without the Wrappers
- 6-8 oz. rice noodles, soaked in hot water for 20-30 minutes until tender, then drained
- 1/4 cup low sodium soy sauce + 2 tbsp. soy sauce, divided
- 1/4 cup low sodium tamari sauce (replaced this with more chicken broth)
- 1/4 cup low sodium chicken broth
- 2 tsp. unseasoned rice vinegar
- 1/2 tbsp. fresh ginger, grated on a microplane
- 2-4 cloves garlic, minced
- 1/4 tsp. red pepper flakes
- 1 lb. ground unseasoned pork (I use lean turkey or chicken)
- 1 (14-16 oz.) bag coleslaw mix (I now use only half the bag or 8 oz.)
- 1 bunch scallions, both white and green parts, chopped
- freshly ground black pepper, to taste
- optional; 8 oz. can water chestnuts, drained and chopped, 14 oz. can bean sprouts, drained and chopped and 1/2/ cup celery, minced (I also add these 3 ingredients to my egg rolls)
- optional; Sweet Chili Sauce, Chile Crisp to finish or I just add more red pepper flakes if I want more flavor/heat
Prepare the noodles 20-30 minutes (or until tender) before adding to the stir-fry.
Combine the 1/4 cup soy sauce, chicken broth, rice vinegar and red pepper flakes in a small bowl and set aside.
Cook the ground pork in a wok until the pink is gone; add the ginger and garlic and cook a few minutes more. Stir in the remaining 2 tbsp. soy sauce (to taste).
Add the coleslaw mix and scallions (optional bean sprouts, water chestnuts and celery) and cook for a few minutes. Then add the soaked rice noodles and sauce mixture and cook for another 5 minutes or until the veggies and noodles are tender.
Recipe by cookingwithauntjuju.com
These bowls looks amazing! Love a good stir-fry. 🙂 I also love the idea of using a coleslaw package. Very convenient!
Thanks – they are super delicious and so easy with the noodles and coleslaw. I often make some kind of stir-fry just about every week and I usually have a bag to throw in. I love cabbage and carrots so it’s always a perfect addition to many stir-fries, even fried rice 🙂
Would love to have this for lunch. Using coleslaw mix to cut down the prep time is a brilliant idea! 🙂
Thanks Ronit – I use the coleslaw mix as you get a nice balance of cabbage and carrots. It goes well with a veggie stir-fry 🙂
I need to look more into these mixes. It’s definitely a time saver.
A broccoli slaw mix would be a good choice too 🙂
I feel the same way about new technology, it makes me impatient and grumpy.
And thanks for reminding me of this dish. I first saw it on Mollie’s blog (something similar anyway) and made it but without the rice noodles. They do make it a full meal. The coleslaw mix saves so much time.
Happy New Year.
Thanks Liz – I need to learn new ideas and should do more with my blog. I just don’t seem to have the energy at times – a New Year’s resolution? No, I don’t make resolutions – I just try to have a better year overall. I would rather post a recipe! Not sure about Molly’s recipe as I never followed her except for when I was a cohost and I have not been a part of that group for some time. There are lots of good recipes out there and so many ways to make this kind of dish your own 🙂 When you are not watching your carbs these noodles are so tender and perfect for any Asian stir-fry 🙂 Happy New Year and cheers to 2021!
Mmmm. I love this meal. 🌿🍂🍃
Me too Gail – stir-fry-Asian cuisine- coleslaw mix-Thai noodles – all a good thing 🙂
Great idea, as much as I like the crunch of an egg roll, I wouldn’t miss the extra calories of the wrapper.
Thanks Karen – I have been baking my egg rolls – not the same as fried. I too like the crunch 🙂 The yummy noodles kind of make up for it!
I love this idea! It’s truly brilliant! Plus, so much easier and less time consuming to make. Printing!
So do I! Between the noodles and coleslaw mix this dish is very easy and quick to make. I hope you have a chance to make your own version of this – other veggies can be added. It does need a little “kick” with the addition of chili sauce.