Egg Roll Noodle Bowl




All the flavors of egg rolls, served in a noodle dish.


I've had this recipe on my mind for quite some time but needed the perfect pork substitute in order to execute! Thank goodness for Very Good Butchers and their new product, A Cut Above Pork, this recipe turned out even better than I imagined.


There is nothing like this out there. Believe me when I say you need to run to your browser right now and order Very Good Butchers, A Cut Above Pork and have it shipped directly to your door! You can thank me later.


You can also use Store Finder on their website to locate the product near you!


verygoodbutchers.com



Ingredients

½ tbsp cornstarch

1/3 cup of chicken-less or vegetable stock

1/3 cup of soy sauce

2 tbsps minced ginger

2 tbsps chili garlic sauce

1/3 cup of brown sugar

1 tbsp sesame oil

½ onion, thinly sliced

2 garlic cloves minced

1 red bell pepper, chopped

½ orange bell pepper, chopped

3 cups of napa cabbage or green cabbage, roughly chopped

4-6 oz of cooked ramen noodles, we used two packs of ramen noodles

12oz Very Good Butchers A Cut Above Pork

1 cup of green onions, chopped

Crispy Won Tons for garnish





Directions

In a medium bowl add the first 6 ingredients

Whisk well, set aside

Heat a large pan to medium

Add in your sesame oil

Once hot add in your onion

Cook for roughly 5-7 minutes

Crumble in your vegan pork

Cook for 5 minutes

Add in your garlic and cook for another 3-5 minutes

Add in your red and orange bell pepper and cabbage

Mix well and cook for 3-5 minutes

Add in your cooked noodles and prepared sauce

Mix and continue to cook until sauce is mixed in really well

Add in roughly 1/3 cup of your green onions and toss

Turn off heat

Serve with crispy won tons and green onions

Enjoy!

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