Spring Roll Bowls

Instructions

- Prepare the vermicelli rice noodles as per the packet instructions. I place the desired number of noodle bundles in a large bowl, cover with boiling water, stand for 5 minutes, drain, rinse with cold water and set aside. - Heat the olive oil in a large, deep frying pan over medium-high heat. Add the garlic and ginger and cook, stirring, for 30 seconds until fragrant. Add the mushrooms and cook, stirring, for 2-3 minutes until the water has evaporated and the mushrooms have softened. Add the pork mince and cook, stirring, for 2-3 minutes, breaking it up as you go, until browned. - Add the cabbage, bean sprouts, carrot and spring onion. Cook, stirring, for 2 minutes or until the vegetables have softened. - Add the chicken stock, light soy sauce, dark soy sauce, oyster sauce, sugar, sesame oil and pepper. Cook for 2 minutes (see note 3). - Divide the noodles among four bowls. Top with the pork mixture, the reserved spring onion and sesame seeds. Serve immediately.

• rice vermicelli noodles Notes: 250 g, 9 oz
• Olive oil Notes: 2 tbsp
• freshly minced garlic Notes: 1 tsp
• freshly minced ginger Notes: 1 tsp
• finely chopped mushrooms Notes: 1 cup, 70 g
• minced pork Notes: 800 g, 1 lb 12 oz, ground, can be substituted with chicken or regular beef mince
• shredded green cabbage Notes: 1 cup, 75 g
• bean sprouts Notes: 2 cups, 180 g
• 1⁄2 cup grated or julienned carrots Notes: 80 g
• spring onions Notes: 2, scallions, finely sliced, some reserved for garnish
• 1⁄2 cup chicken stock Notes: 125 ml
• light soy sauce Notes: 2 tbsp, see note 1
• dark soy sauce Notes: 1 tbsp
• oyster sauce Notes: 1 tbsp, optional, see note 2

  Optional
• sugar Notes: 1 tsp
• sesame oil Notes: 1 tbsp
• 1⁄4 tsp freshly cracked black pepper
• sesame seeds Notes: 1 tsp