Egg Roll in a Bowl (vegan, gluten-free)
Think of all the yummy filling of an egg roll in a bowl without the crunchy, greasy shell. This dish is so good and way easier to make than traditional egg rolls. It's the perfect easy weeknight meal!
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Ingredients
- 2 tsp extra virgin olive oil (or any cooking oil)
- 2 cups shiitake mushrooms, chopped (or any kind of mushroom)
- 3 cloves garlic, minced
- 1 cup shredded carrots
- 5 cups shredded Chinese cabbage (Napa cabbage) or regular cabbage
- 1/4 tsp white pepper (sub black pepper)
- 1/4 tsp five spice powder
- 2 Tbsp low sodium soy sauce (use tamari if GF)
- 1 Tbsp hoisin sauce (make sure it is GF if needed)
- 1/4-1/2 tsp salt (less if you are using regular soy sauce)
- 1 pack mung bean thread/glass noodles
- 1 tsp toasted sesame oil
- 2 stalks green onions, sliced thinly
- sesame seeds for garnish (optional)
Instructions
- Prepare your mung bean thread/glass noodles. Soak the noodles in a large bowl filled with hot water. Soak for 30 minutes. Drain well and cut into 1 to 1.5 inch pieces with kitchen shears or a knife.
- Heat oil in a large wok or saute pan over medium high heat. Add the mushrooms and saute for about 3 minutes. Add the garlic and saute for 30 seconds.
- Add the carrots, cabbage, white pepper, five spice, soy sauce, hoisin sauce, and salt. Saute for 1-2 minutes. Add the mung bean noodles and green onions. Saute for 1 more minute. Add the sesame oil and saute for 30 seconds or until everything is cooked through. Sprinkle sesame seeds on top. Serve alone or with rice. Enjoy!
Servings: 3