You know that list of traditional kid-approved dinners? Think mac & cheese, tacos, ravioli, hot dogs, pizza. My kids would be perfectly happy if our weekly menu consisted of just these, on a rotating basis.
I don’t mind these sometimes- I really do love pizza and mac and cheese, though I want the delicious ooey gooey mac and cheese and only 1 of my boys wants that while the other two just want Kraft(which has its place, but c’mon, kids!). I like variety and flavor in my food. One of my boys will actually eat pretty much anything. And another likes to try new things as long as they are within his comfort zone. But the third is super picky and would rather starve than eat something he thinks is strange (trust me, we’ve tried that “it’s this or nothing” and he chooses nothing every time).
This egg roll noodle bowl recipe is somewhat of a compromise.
It’s not a sterotypical kid food, but this version doesn’t have a lot of the spices and veggies and other ingredients that I think would probably really amp this up and make it delicious but that would make my kids not want anything to do with it.
This egg roll bowl recipe falls somewhere in the middle: there’s enough taste in it that I don’t cringe at the blandness of it but it’s not so “weird” that my kids reject it. Even my pickiest kid ate it(though admittedly a smaller bowl than his brothers).
I made this with ground pork but have made it with ground turkey. And I may have neglected to correct my pickiest when he assumed it was chicken one time and turkey another. And as for the cabbage, I didn’t even mention what it was. I think I would have said it was “egg roll stuffing” if they’d ask. Hey, a mom’s gotta do what a mom’s gotta do sometimes.
Egg Roll Noodle Bowl
This fed my family of 5 with plenty of leftovers. Almost enough for a full second meal for everyone. I like to have leftovers and also think it’s convenient to use the amounts that come pre-packaged instead of trying to figure out what to do with the other half pound of something. Feel free to cut this in half if you’re feeding a small family or if you don’t want to deal with leftovers.
- 1 tablespoon sesame oil
- 1 pound ground pork
- 2 tablespoons soy sauce
- 2 cloves of garlic, minced
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- about 1 small head of cabbage, shredded (I took the easy way out and used a 10 oz bag of angel hair coleslaw that was cabbage only)
- about 1 cup of carrots, shredded (I used julienned carrots since I had a bag of those pre-cut but my kids prefer when the carrots are shredded though because they taste them less)
- 8 oz rice noodles (I had an 11oz box and cooked it all, just to make it simpler for me and because I don’t know what I’d later do with 3 oz of rice noodles… probably let them sit in my pantry forever)
- 3 green onions, thinly sliced (okay, this only went on the bowls of the adults, but if you like them, add them to your bowl)
- additional soy sauce, optional for flavoring (again, just on the bowls of the adults in my house)
- Start cooking your rice noodles according to package directions (between the time for the water to boil and the time for the noodles to cook, they’ll finish about at the same time as your meat and veggies if you start them first).
- In a large skillet, heat the oil over medium high heat and cook the pork (or turkey) until browned, approximately 5-6 minutes.
- Stir in soy sauce, garlic, salt, and pepper.
- Add in cabbage and carrots and cook for another 5-6 minutes, until vegetables are cooked to desired tenderness.
- You can combine the noodles and the meat/veggie mixture into one pot or add desired amount of noodles to individual bowls and mix in the amount of the meat/veggie mixture that works for each person(this is how we do it here)
- Top with chopped green onions and add additional soy sauce if desired. (HA! Not for the kids in my house, but I like it)
Other recipes you (and maybe even your kids) might like: