Egg Roll Noodle Bowl

• 1 tablespoon sesame oil
• 1/2 pound ground pork
• 1 tablespoon soy sauce
• 1 garlic clove, minced
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon pepper
• 6 cups shredded cabbage (about 1 small head)
• 2 large carrots, shredded (about 2 cups)
• 4 ounces rice noodles
• 3 green onions, thinly sliced
• Additional soy sauce, optional

1. In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.

sesame oil, ground pork, soy sauce, garlic, ground ginger, salt, ground turmeric, pepper, cabbage, carrots, rice noodles, green onions, soy sauce

Taken from www.tasteofhome.com/recipes/egg-roll-noodle-bowl/ (may not work)