Spring Roll Bowls

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 22 minutes

Ingrédients

250 g (9 oz) rice vermicelli noodles

2 tbsp olive oil

1 tsp freshly minced garlic

1 tsp freshly minced ginger

1 cup (70 g) finely chopped mushrooms

800 g (1 lb 12 oz) minced (ground) pork (can be substituted with chicken or regular beef mince)

1 cup (75 g) shredded green cabbage

2 cups (180 g) bean sprouts

½ cup (80 g) grated or julienned carrots

2 spring onions (scallions), finely sliced, some reserved for garnish

½ cup (125 ml) chicken stock

2 tbsp light soy sauce (see note 1)

1 tbsp dark soy sauce

1 tbsp oyster sauce (optional, see note 2)

1 tsp sugar

1 tbsp sesame oil

¼ tsp cracked black pepper

1 tsp sesame seeds

Instructions

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.

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 cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened.

Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3).

Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately.

Nutrition

• Taille de Portion: 1
• Calories: 696
• Lipides Totaux: 38.3 g
• Lipides Saturés: 11.6 g
• Acides Gras Trans: 0 g
• Cholestérol: 90.9 mg
• Sodium: 782.6 mg
• Glucides Totaux: 58.2 g
• Fibres Diététiques: 2.8 g
• Sucres Totaux: 3.8 g
• Protéines: 28.1 g