Spring Roll Bowls
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The classic flavours of spring rolls ... in a bowl! These quick and easy Spring Roll Bowls are packed with vegetables and come together so quickly, perfect for busy weeknights when you want to spend as little time in the kitchen as possible. Serves 4 with loads of leftovers!
Ingredients
Instructions
Prep the noodles – Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside.
Cook the mushrooms and pork – Heat the olive oil in a large, deep frying pan over medium–high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant.
Add the mushrooms and cook, stirring, for 2–3 minutes until the water has evaporated and the mushrooms have softened.
Add the pork mince and cook, stirring, for 2–3 minutes, breaking it up as you go, until browned.
Add the veggies – Add the cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened.
Make the sauce – Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3).
Assemble and serve – Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately.
Nutrition
- Calories
- 945 kcal
- Sugar Content
- 6 g
- Sodium Content
- 1479 mg
- Fat Content
- 58 g
- Saturated Fat Content
- 18 g
- Carbohydrate Content
- 63 g
- Fiber Content
- 3 g
- Protein Content
- 41 g
- Cholesterol Content
- 145 mg
- Unsaturated Fat Content
- 35 g
- Serving Size
- 1 serving
