Egg Roll in a Bowl
One pan, easy and be keto friendly!
Ingredients
- 2 Tbsp Sesame Oil Can sub Coconut oil
- 8 green onions, chopped white and green parts separated
- 1 lb ground pork can sub ground turkey, beef or chicken
- 1/2 cup diced white onion
- 5 cloves garlic, minced
- 1 tsp fresh grated ginger
- 1 can 8. oz sliced water chesnuts
- 1 Tbsp Sriracha or Korean Hot Sauce
- 1 bag 14 oz cole slaw can substitute 3.5 c shredded cabbage (Napa and red) + 1/2 shredded carrots
- 3 Tbsp soy sauce, low sodium
- 1.5 Tbsp Rice vinegar
- 1 package ramen noodles omit seasoning packet
Garnish
- chopped green onion
- toasted sesame seeds
Special Sauce
- 1/4 cup mayonnaise
- 2 tbsp Chili Garlic Sauce Can sub Sriracha
Instructions
- 1. Heat oil in wok over medium to high heat.
- 2. Add white onion, white parts of the green onion, and sautee until onions become translucent.
- 3. Add ground pork, ginger, water chesnuts, and sriracha until pork is browned and cooked through.
- 4. Add coleslaw mix, rice vinegar, and soy. Mix until well combined and cabbage is tender (about 5 minutes).
- 5 .Seperately, warm your ramen noodles (either on the stove or in the microwave), according to instructions, until just tender. Drain excess water and dump noodles into the egg roll mixutre, and mix.
- 6. In a small bowl, whisk together mayo and chili garlic sauce.
- 7. Put mixture in a small ziploc baggie and cut the corner off. Pipe on top of your egg roll in a bowl.