Deconstructed Egg Roll Bowl
Ingredients (2 servings)
- 40 g veggie mince (e.g. based on soy or pea)
- 8 tbsp tamari or soy sauce (or 6 tbsp and 2 tbsp fish sauce)
- 1 tsp chili paste / sambal oelek
- 15 g dried Mu Err mushrooms
- 125 g glass noodles
- 1 onion
- ¼ red cabbage or 1 kohlrabi
- 2 carrots
- 1 chili
- 1 tbsp coconut oil
- ¼ bunch green onions
- 2 tbsp sesame oil
- 1 tbsp rice vinegar (optional)
- 2 tbsp sesame seeds
Instructions
- Combine tamari, fish sauce and chili paste in a small bowl and soak veggie mince in that bowl.
- Soak Mu Err and glass noodles in boiling water in two separate bowls.
- Slice the cabbage into 2cm thick strips.
- Slice carrots.
- Peel and slice the onion.
- Mince chili and green onions.
- Slice Mu Err mushrooms while removing the stem.
- Heat coconut oil in a large pan over high heat.
- Sauté onion.
- Add chili, carrots, and cabbage one after another.
- Divide glass noodles in bowls.
- Add the veggie mince and Mu Err mushrooms.
- Divide the pan’s content on top of the glass noodles, drizzle some sesame oil (and optionally rice vinegar), and stir.
- Top with sesame seeds and green onions and serve.
