Something happened last week back home in New Orleans. I realized I am far more thirsty than I am hungry which means that summer is here (and it is unrelenting) and it’s now time to swap food for various forms of liquid.
I’m entertaining smoothies. I’m here for cold coffee. I’m here for summer water and Pimm’s Cups. What else can we drink? Gazpacho? Sure sign me up.
Aside from liquids, I’m also entertaining vegetables (and sure… anything chocolate). This bowl of lunch or dinner is inspired my egg rolls and made into a vegetable forward light meal with just a bit of crunch. It’s also one of those clever hidden salads that lasts a good long while in the fridge. It does some werk. It’s fresh and well worth all the chewing.
This is one of those recipes that is as firm or as flexible as you want it to be. It can be just as I’ve made it here or more of a fridge dump for you. The recipe is yours. I just feel lucky to share it with you.
Here’s what you’ll need for these priiiime noodle bowls.
The essentials are rice noodles (I like the super skinny ones), garlic, ginger, scallions, tamari, and spice.
The vegetables should range from crisp to green, fresh to sautéed. My suggestion would be to clean out your fridge, hustle out the tired and the lonely and sauté them up in this bowl. I gathered cabbage, carrots, cucumber, red peppers, collard greens, jalapeños, radishes, oh – snap peas too.
It’s plenty. Feel free to do the most with this bowl. Feel free to do the least. It’s summer. We’re allowed.
This recipes starts in a saucepan (a big boy if you have one) with sesame oil, and a generous portion of chopped garlic, grated ginger, chopped scallions, and crushed red pepper flakes.
Saute until fragrant and that won’t take long. It very quickly smells mouth-watering. Everything will soften and – it’s time for more.
Add any vegetables that you think might benefit from a quick saute.
I added the cabbage, carrots, snap peas, red peppers, and the collard greens. Everything, tossed to soften.
Once wilted slightly (give it five minutes or so) we’ll add tamari, fish sauce, and rice vinegar.
Add the cooked vegetables to the softened rice noodles.
Toss all the cooked things together.
And the very good news is that we’re not done with the deliciousness just yet!
Add the fresh which may include (but is certainly not limited to) cucumbers, radish slices, a few jalapeno slices, sesame seeds, and ripe avocado.
Because we’re egg roll inspired we’ll add fried wonton strips. The crunch is everything we need. Welcome and it’s a very good idea to add almost too many. More is appropriate!
Eat as much as you can enjoy and store the rest in the fridge, keeping the crisp wontons in a separate bag at room temperature. Enjoy enjoy! Happy summer!Print
Veggie Egg Roll Noodle Bowl
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- 2 tablespoons sesame oil
- 3 garlic cloves, minced
- 2 tablespoon freshly grated ginger
- 1/2 cup sliced scallions, plus more for topping
- 1 large carrot, peeled and julienned
- ½ small cabbage (about 3 cups), shredded
- 1/2 heaping cup diced red pepper
- 1/2 heaping cupcup sliced snap peas
- 2 heaping cups chopped collard greens
- 2 tablespoon rice wine vinegar
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- 4 ounces rice noodles
- 6 wonton wrappers, cut into strips
- 1 cups canola or vegetable oil for frying the wonton strips
- 1/2 cup sliced cucumber
- 1/2 cup sliced radishes
- 1/2 a jalapeno, thinly sliced
- 1 tablespoon sesame seeds, toasted is nice
- sriracha, for serving
- additional soy sauce, for serving
- In a large skillet, heat oil over medium heat. Stir in the garlic, ginger and scallions and cook until all of the ingredients are fragrant and the scallions are wilting, about 2 to 3 minutes.
- Add the carrots, cabbage, red pepper, snap peas, collard greens and a splash of water. Cook until the veggies have softened, another 2 to 3 minutes longer. In a small bowl stir together vinegar, soy sauce, and fish sauce and add to the cooked vegetables. Stir to combine.
- Cook the noodles according to the package directions and then drain and immediately add the vegetables and stir until evenly combined. Lower the flame to as low as it’ll go to keep warm.
- Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.
- To serve, divide the noodle mixture to bowls and top with fresh vegetables and crispy wontons.
- Add more scallions and sesame seeds. Serve with sriracha and soy sauce on the side. Enjoy!