Saucy Chicken & Veggie Egg Roll Noodle Bowls

20 mins
Serves 4
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Directions

  1. 1Whisk together all of the sauce ingredients.
  2. 2Taste and adjust the sauce as needed and set aside.
  3. 3Add vermicelli noodles to a large bowl and cover with boiling water.
  4. 4Let the noodles sit for five minutes, then drain and set aside.
  5. 5In a large skillet over medium heat, add the sesame oil.
  6. 6Once the pan is hot, add the ground chicken and cook until browned, breaking it up into tiny pieces.
  7. 7Add in the garlic, ginger and Chinese 5 spice.
  8. 8Stir for 2 to 3 minutes.
  9. 9Add in the shredded cabbage and carrots and let cook down for 4-5 minutes.
  10. 10Finally, add in the sauce, noodles, and bean sprouts, stirring until everything is coated well.
  11. 11Reduce heat to low and let cook for 2 to 3 minutes.
  12. 12Remove from heat, taste, and add the salt and pepper.
  13. 13Plate, garnish with chopped cilantro and lime wedges to squeeze on top.

Ingredients

  • 4 squares vermicelli noodles
  • 2 tb sesame oil
  • 1 lb ground chicken (or pork)
  • 3 cloves garlic, mashed
  • 2 tsp freshly grated ginger
  • 1.5 tsp Chinese 5 spice
  • 0.5 green cabbage, finely shredded
  • 2 carrots, shredded
  • 1.5 cups bean sprouts
  • 4 green onions, finely sliced
  • 0.5 tsp kosher salt
  • 0.5 tsp ground black pepper
  • 0.33 cup low sodium soy sauce
  • 0.25 cup rice vinegar
  • 3 tb sweet chili sauce
  • 3 tb oyster sauce
  • 0.5 cup water
  • 1 tb arrowroot/tapioca flour/cornstarch
  • fresh lime wedges to squeeze on top
  • chopped cilantro

Equipment

large bowllarge skillet

Tips

  • Do not skip Chinese 5 spice.
  • The sauce is the star of the show.