All the flavor of an egg-roll, but without the fuss. Tossed together with a tangle of veggie noodles, Egg Roll Veggie Noodle Bowls are gluten-free, dairy-free, soy-free, egg-free, nut-free, Paleo, Whole30 and so delicious!
2 tablespoons olive oil, divided
2 cups chopped crimini mushrooms
1 pound ground turkey, chicken or pork
½ teaspoon kosher salt, divided
1 tablespoon freshly grated ginger
1 cup shredded cabbage or slaw mix
1 cup shredded carrots
¼ cup coconut aminos*
4 cups vegetable noodles (spiralized carrots, or zucchini)
1 lime, juiced
2 green onion, thinly sliced
Hot sauce, to taste
- In a large skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook until golden, 5-8 minutes, stirring frequently.
- Add the remaining 1 tablespoon olive oil, ground meat and ¼ teaspoon salt. Cook until browned, about 5 minutes, stirring occasionally.
- Turn the heat down to medium-low, and add the ginger, cabbage or slaw mix, carrots, and coconut aminos, stirring to combine.
- Cook, stirring frequently, until the cabbage begins to wilt, about 3-5 minutes.
- Turn the heat to low and add the vegetable noodles, stirring until warmed through and just barely wilted. Add the lime juice, sprinkle with green onion, and serve, adding additional salt and hot sauce, if desired.
*If you don’t have or don’t want to use coconut aminos you can substitute low-sodium gluten-free tamari or soy sauce. You may need to reduce the salt, since tamari and soy sauce have more sodium than coconut aminos.
This recipe works with a range of meat options. Ground chicken, turkey, or pork will work. Very thinly sliced pork tenderloin or flank steak will also work.
For a vegetarian option, omit the meat and double the mushrooms. Yum!
No mushrooms? No problem, just skip the first step and start with browning the meat.
Any veggie noodle will work in this recipe. Zoodles are a great option, as are spiralized carrots. If you live near a Trader Joes, look for pre-made spiralized carrots in the freezer section.