Spring Roll In A Bowl
Difficulty: Easy
Servings
2
servingsPrep time
20
minutesCooking time
25
minutesIngredients
4 4 eggs
2 tsp 2 neutral cooking oil, divided
300 g 300 minced chicken
1 1 garlic clove, finely chopped
1 tbsp 1 grated fresh ginger
250 g 250 bag coleslaw mix (shredded cabbage & carrot)
1 1 courgette, cut into matchsticks or thin strips
1 cup 1 bean sprouts
3 3 spring onions, sliced
200 g 200 rice noodles, cooked according to packet instructions
Fresh coriander leaves, to serve (optional)
- SAUCE
3 tbsp 3 soy sauce
2 tbsp 2 hoisin sauce
1 tbsp 1 rice wine vinegar
2 tsp 2 sesame
Directions
- Whisk the eggs with a pinch of salt. Heat a teaspoon of oil in a large non-stick frying pan over medium heat. Pour in the eggs, swirling to coat the base in a thin layer. Cook until set, then roll up and slice into thin ribbons. Set aside.
- Heat 1 teaspoon of oil in the same pan over medium-high heat. Add the chicken and cook, breaking it up with a spoon, until browned. Stir in the garlic and ginger, cooking for 30 seconds until fragrant.
- Add the coleslaw mix and courgette, and stir-fry for a few minutes until just starting to soften. Add the bean sprouts and spring onions, and cook for 1 minute so they stay crisp.
- In a small bowl, combine the soy sauce, hoisin, rice wine vinegar and sesame oil. Pour into the pan and stir until everything is well coated.
- Divide the mixture between bowls with the cooked rice noodles and egg ribbons. Sprinkle the bowls with fresh coriander and serve immediately.