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