Spring roll in a bowl
It’s all the flavours of your favourite fried spring roll but by the spoonful. This dish makes a great light dinner or healthy lunch that reheats well.
Description
It’s all the flavours of your favourite fried spring roll but by the spoonful. This dish makes a great light dinner or healthy lunch that reheats well.
Ingredients
- 2 eggs
- 40 g bean thread noodles (one brick)
- 2 tsp sesame oil
- 1 carrot (julienned)
- 100 g bamboo shoots (julienned (about half a 225g tin))
- 2 cloves garlic (sliced)
- 2 tbsp Shaoxing wine
- 2 cups wombok (thinly sliced)
- 1 tsp white pepper (or to taste)
- Salt (to taste)
- ¼ tsp MSG (to taste (optional))
- To serve (each bowl)
- 1 tsp sliced spring onion
- 1 tbsp crunchy noodles
Instructions
- Place a small pot of water onto boil. Once boiling lower your eggs in with a spoon then set a timer for 7 minutes. Once cooked, remove and place under cold or ice water to cool completely.
- Meanwhile, place bean thread noodles in a small heatproof bowl and cover with boiling water. Allow to stand for 5 or so minutes then drain and cut with clean scissors or chop into bite-size lengths.
- Place a large frying pan or wok over medium-high heat. Add the sesame oil and carrot and toss to cook until slightly softened, about 2 minutes. Add the garlic and bamboo shoots then cook for a further minute. Add the Shaoxing, wombok, white pepper and season to taste with salt and MSG if you are using it.
- Toss and cook for a further 2-3 minutes until the cabbage is wilted. Finally, add the glass noodles and toss to cook a further minute or so until the noodles become translucent.
- Portion the noodles into bowls, then garnish with sliced spring onion and a boiled egg cut in half.
spring roll, cabbage, carrot, noodle, egg, bowl, easy, healthy, work from home lunch, lunch, fibre
Read it online:
https://www.cammienoodle.com/recipe/spring-roll-in-a-bowl/
