Egg Roll in a Noodle Bowl
Serving this 30 minute Egg Roll in a Noodle Bowl with black soybean noodles keeps it low in carbs — but adds filling fiber, protein, and texture!
Servings 6 people
Ingredients
- 7 oz black soybean spaghetti
- 1 tablespoon olive oil
- 1 lb ground turkey
- 2 teaspoon sesame oil optional, but quite recommended
- 2 teaspoon minced garlic about four cloves
- ¼ cup diced onion
- ½ medium cabbage head shredded
- 2 medium carrots shredded
- 2-3 tablespoon soy sauce
- 1 teaspoon ground ginger
- ¼ teaspoon turmeric
- ¼ teaspoon crushed red pepper omit if sensitive to spice
- Black pepper to taste
- 3-4 green onions chopped
Instructions
- Shred the vegetables and set them aside. Start salted water boiling for the pasta.
- Cook the soybean spaghetti noodles al dente according to package directions, then drain.
- Meanwhile, heat olive oil in a large skillet over medium-high heat for one minute. Add the sesame oil and ground turkey to the pan. Cook the turkey over medium-high heat for about 5-6 minutes until browned and cooked through, stirring occasionally and breaking up the turkey as you go.
- Stir in the garlic and onion and saute briefly. Stir in the cabbage, carrots, soy sauce, and seasonings, then continue to saute everything over medium-high heat for another 5 minutes or until veggies are crisp-tender, stirring occasionally.
- Serve your egg roll in a bowl over the cooked soybean pasta, topped with chopped green onion.
Notes
You could also use ground pork rather than ground turkey, and can substitute rice noodles (although they’re not low carb) or zoodles if you don’t wish to use soybean pasta.