LINDA HOSKINS
With good weather coming to us, it’s time to get those grills. I would love to hear from you your favorite grilling recipes. Please share your best by sending to letscook!@heraldpubs.com or mail to Mascoutah Herald, PO Box C, Mascoutah IL 62258. Thanks! This is a recipe I printed several years ago, but it’s so good that I want to share it again for you newer readers.
EGG ROLL NOODLE BOWL
(makes 4 servings)
■ 1 Tbsp sesame oil
■ 1/2 lb ground pork
■ 1 Tbsp soy sauce
■ 1 garlic clove, minced
■ 1 tsp ground ginger
■ 1/4 tsp ground turmeric
■ 1/4 tsp pepper
■ red pepper flakes to taste
■ 6 cups shredded cabbage
■ 2 large carrots, shredded
■ 4 oz rice noodles (can be
found in Asian food section
of most grocery stores)
■ 3 green onions, thinly sliced
In a large skillet, heat sesame oil over medium high heat. Cook and crumble pork. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots. Cook 4 to 6 minutes until cabbage tender, stirring occasionally. Cook rice noodles as directed on pkg. Drain noodles and add to pork mixture, toss well. Sprinkle with green onions. Serve immediately.
When I make this, to save time I buy a bag of preshredded cabbage with carrots in it. Also, if you don’t have sesame oil, you can use canola or vegetable oil. If you can’t find rice noodles in your store, try using Ramen noodles without the spice packet.
I hope you enjoy this recipe as much as we do. It makes a complete meal by itself. Happy Cooking!
