Egg Roll Bowl: A Delicious Way To Use Leftover Vegetables

Ingredients

Noodles

Ingredients

1 (8-ounce) bundle ramen noodles
1 tablespoon olive oil
1/2 cup chopped onion
1/2 cup chopped green bell pepper
half cup chopped purple bell pepper
half of cup chopped carrots
half cup chopped celery
1/2 cup chopped cabbage
1/2 cup chopped broccoli
1/2 cup chopped cauliflower
half of cup chopped mushrooms
half cup chopped water chestnuts
1/2 cup chopped bamboo shoots
1/4 cup soy sauce
1/4 cup brown sugar
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 teaspoon floor ginger
half of teaspoon garlic powder
half teaspoon black pepper

Instructions

1. Cook the ramen noodles according to bundle directions. Drain and put aside.
2. Heat the olive oil in a big skillet or wok over medium-high warmth. Add the onion, green bell pepper, pink bell pepper, carrots, celery, cabbage, broccoli, cauliflower, mushrooms, water chestnuts, and bamboo shoots. Cook, stirring occasionally, till the vegetables are tender, about 5 minutes.
3. Add the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, garlic powder, and black pepper. Stir to combine.
four. Add the noodles to the skillet and cook dinner, stirring occasionally, until heated by way of, about 2 minutes.
5. Serve immediately.

Veggies

Egg rolls are a well-liked appetizer or main course that can be made with a big selection of components. The commonest elements include cabbage, carrots, celery, and onions. Other in style elements embrace bell peppers, mushrooms, and water chestnuts. Egg rolls are usually wrapped in a wonton wrapper and fried until golden brown.

Egg roll bowls are a more healthy model of egg rolls which would possibly be made without the wonton wrapper. Instead, the components are merely cooked collectively in a bowl. This makes egg roll bowls an efficient way to make use of up leftover vegetables. Egg roll bowls are also a good supply of protein, fiber, and nutritional vitamins.

To make an egg roll bowl, merely mix your desired elements in a bowl and prepare dinner until tender. You can add a wide range of sauces to your egg roll bowl, similar to soy sauce, teriyaki sauce, or hoisin sauce. You also can high your egg roll bowl together with your favourite toppings, such as green onions, sesame seeds, or crushed peanuts.

Sauce

Ingredients:

1 tablespoon vegetable oil

1 pound floor pork

1 small onion, chopped

1 green bell pepper, chopped

1 pink bell pepper, chopped

1 (10 ounce) bag coleslaw mix

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1/2 cup bottled teriyaki sauce

1/4 cup soy sauce

1 tablespoon brown sugar

1 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Rice, for serving

Sauce:

1/4 cup soy sauce

1/4 cup hoisin sauce

2 tablespoons brown sugar

1 tablespoon rice vinegar

1 teaspoon sesame oil

1 teaspoon cornstarch

1/4 cup water

Instructions

Make the Sauce

In a large skillet or wok, heat olive oil over medium heat. Add garlic and ginger and cook dinner until fragrant, about 30 seconds.

Add frozen greens and cook, stirring occasionally, until browned throughout and principally defrosted, about 5 minutes.

Add water, tamari, and brown sugar to the skillet and prepare dinner until the greens are cooked by way of and the sauce has thickened, about 5 minutes.

In a small bowl, whisk together cornstarch and cold water to type a slurry. Add half of the slurry to the skillet and stir to mix. Cook till the sauce has thickened, about 1 minute.

Remove from heat and stir in remaining sesame oil. Serve over rice, noodles, or your favourite protein.

Cook the Noodles

1. Bring a big pot of salted water to a boil. Add the noodles and cook according to the bundle instructions.

2. Drain the noodles in a colander and rinse with chilly water

3. Set the noodles aside to chill barely.

4. While the noodles are cooking, prepare the opposite ingredients.

5. Heat a large skillet or wok over medium-high heat. Add the oil and swirl to coat.

6. Add the greens and cook, stirring constantly, till softened.

7. Add the cooked noodles and toss to mix.

8. Stir within the sauce, salt, and pepper.

9. Cook for 2-3 minutes, or till the noodles are heated through.

10. Serve instantly, topped together with your favourite toppings.

Stir-fry

1. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high warmth.
2. Add greens to the skillet and stir-fry until tender, about 5 minutes.
3. Add sauce and cook dinner for 1 minute more, stirring continually.
four. Remove from heat and serve over rice or noodles.

Combine

Ingredients:

1 tablespoon olive oil
1/2 onion, chopped
1/2 green bell pepper, chopped
1/2 purple bell pepper, chopped
1 cup leftover vegetables, chopped (such as broccoli, carrots, zucchini, or squash)
2 eggs, beaten
1/2 cup shredded cheddar cheese
1/4 cup salsa
1/4 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Heat olive oil in a big skillet over medium warmth.
Add onion, green bell pepper, and pink bell pepper and cook till softened, about 5 minutes.
Add leftover vegetables and cook dinner until heated via, about 3 minutes.
Pour eggs over the vegetables and prepare dinner until set, about three minutes.
Stir in cheese, salsa, salt, and pepper.
Cook till cheese is melted and bubbly, about 1 minute more.
Serve instantly.

Tips

Variations

Tips for Egg Roll Bowl:

– Add more vegetables to the bowl for extra nutrition and taste.

– Experiment with completely different sauces to search out your favourite mixture.

– Top the bowl with contemporary herbs for a pop of colour and taste.

– Cook the rice noodles based on the package directions before including them to the bowl.

– Use cooked rooster or tofu as a protein possibility.

– Add a fried egg to the bowl for a delicious and filling addition.

– Make a large batch of the egg roll bowl and retailer it within the refrigerator for straightforward meals throughout the week.

Storage and Reheating

Tips

For a crispier bowl, use day-old rice.
If you haven’t got any leftover greens, you have to use recent vegetables. Just prepare dinner them till they’re tender.
To make the bowl gluten-free, use gluten-free soy sauce and egg roll wrappers.
To make the bowl vegan, use tofu scramble as an alternative of eggs and vegetable broth as an alternative of chicken broth.

Storage

Egg roll bowls may be stored in the fridge for up to three days.
To reheat, microwave on excessive for 1-2 minutes, or until heated via.

Reheating

Microwave: Place the egg roll bowl in the microwave and warmth on high for 1-2 minutes, or till heated via.
Stovetop: Heat a little oil in a skillet over medium warmth. Add the egg roll bowl and prepare dinner for 2-3 minutes, or until heated by way of.
Oven: Preheat the oven to 350 degrees Fahrenheit. Place the egg roll bowl in a baking dish and bake for 10-15 minutes, or until heated by way of.