Egg Roll Noodle Bowl
Liz Gibbs • March 28, 2025
Quick and easy for spring nights!
Prep Time Cook Time Yield
15 min 15 min 4 servings
Ingredients
1 tablespoon sesame oil
1/2 pound ground pork
1 tablespoon soy sauce
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
3 green onions, thinly sliced
Additional soy sauce, optional
Directions
In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
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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.
Nutrition Facts
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.
Prep Time: Cook Time: Total Time: Servings: 15 mins 15 mins 30 mins 8 Ingredients: - 2 quarts vegetable oil for frying - 8 (4 ounce) fillets cod - salt and pepper to taste - 1 cup all-purpose flour - 2 tablespoons garlic powder or to taste - 2 tablespoons paprika or to taste - 2 teaspoons salt or to taste - 2 teaspoons ground black pepper or to taste - 1 large egg, beaten - 1 (12 fluid ounce) can or bottle beer, or as needed Instructions: 1. Gather all ingredients. 2. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse cod fillets, pat dry, and season with salt and pepper. 3. Mix flour, garlic powder, paprika, salt, and pepper in a large bowl; add egg and stir well to combine. Gradually mix in enough beer to make a thin batter. 4. Dip cod fillets into the batter to coat. Carefully lower fillets, one at a time, into the hot oil. 5. Fry several fillets at a time, turning once, until cooked through and golden brown, about 2 minutes per side. 6. Drain on paper towels. Repeat to cook remaining fillets. Serve warm. Nutrition Facts (per serving) 448 Calories 30g Fat 23g Carbs 19g Protein
Prep Time Cook Time Yield 15 min 15 min 2 loaves (4 servings each) Ingredients: - 1 pound ground beef - 1/2 cup sour cream - 1/2 cup chopped onion - 1/4 teaspoon salt - 3 cups frozen chopped broccoli - 1/4 teaspoon pepper - 1 cup shredded part-skim mozzarella cheese - 2 tubes (8 ounces each) refrigerated crescent rolls Directions: 1) Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in broccoli, cheese, sour cream, salt and pepper; heat through. 2) Unroll 1 tube of crescent dough onto a greased baking sheet; form into a 12x8-in. rectangle, pressing perforations to seal. Spoon half the beef mixture lengthwise down center of rectangle. 3) On each long side, cut 1-in.-wide strips at an angle, from the edge to about 3 in. into the center. Fold 1 strip from each side over filling and pinch ends together; repeat. 4) Repeat with remaining ingredients to make second braid. Bake 15-20 minutes or until golden brown. Nutrition Facts 2 pieces : 396 calories, 23g fat (6g saturated fat), 48mg cholesterol, 644mg sodium, 29g carbohydrate (8g sugars, 2g fiber), 20g protein. recipe from Taste of Home - https://www.tasteofhome.com/recipes/broccoli-beef-braids/#RecipeCard
Prep time Cook time Serves 15 minutes 1 hour 2 minutes 4 to 6 Ingredients 3 cloves garlic 3 to 4 large lemons, divided 1 medium red bell pepper 2 pounds Yukon gold potatoes 1/4 cup plus 1 tablespoon olive oil, divided 1 tablespoon dried oregano 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon freshly ground black pepper, divided 2 pounds bone-in, skin-on chicken thighs (4 to 6) 1/2 to 3/4 cup low-sodium chicken broth 1/2 medium bunch fresh dill or parsley, or a combination 3 ounces feta cheese (optional) Instructions 1) Arrange a rack in the middle of the oven and heat the oven to 400ºF. 2) Prepare the following, adding each to the same large bowl as you complete it: Mince 3 garlic cloves. Juice 2 to 3 of the large lemons until you have 1/3 cup. Cut 2 pounds Yukon gold potatoes into 1-inch wedges. Trim and cut 1 medium red bell pepper into 1-inch pieces. 3) Add 1/4 cup of the olive oil, 1 tablespoon dried oregano, 1 teaspoon of the kosher salt, and 1/2 teaspoon of the black pepper. Toss to evenly coat the potatoes and pepper. 4) Cut the remaining 1 large lemon into 6 wedges. Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Season all over with the remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. 5) Heat the remaining 1 tablespoon olive oil in a large (at least 12 inch) cast iron or oven-safe skillet over medium-high heat until shimmering. Add the chicken skin-side down in a single layer. Cook until the fat is rendered and the skin is crisp and golden brown, about 12 minutes. Transfer the chicken to a plate skin-side up in a single layer (the chicken will not be cooked through at this point). 6) Add the potato mixture and any liquid at the bottom of the bowl to the skillet and stir to coat in the pan drippings. Arrange into an even layer. Pour 1/2 cup of the low-sodium chicken broth over the top. Nestle the lemon wedges and chicken skin-side up into the potatoes. Pour in any accumulated juices on the plate. 7) Transfer the skillet to the oven. Roast until the chicken is cooked through and the potatoes are tender and browned in spots, 40 to 50 minutes. If the skillet becomes too dry, add the remaining 1/4 cup low-sodium chicken broth. 8) Let the chicken and potatoes rest for 5 minutes. Meanwhile, coarsely chop the leaves and tender stems from 1/2 medium bunch fresh dill or parsley until you have about 1/2 cup. 9) Crumble 3 ounces feta cheese over the chicken if desired (about 1/3 cup). Sprinkle with the herbs. By Rachel Perlmutter
