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Spring Rolls in a Bowl

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Preparation time: 15 min
Serves 2 people
4.4 Average Rating
Print Recipe
Published

Ingredients

  • 2 eggs
  • 40g bean thread noodles (one brick)
  • 2 tsp sesame oil
  • 1 carrot, julienned
  • 100g bamboo shoots, julienned (about half a 225g tin)
  • 2 cloves garlic, sliced
  • 2 Tbsp Shaoxing wine
  • 2 cups wombok, thinly sliced
  • 1 tsp white pepper, or to taste
  • Salt, to taste
  • MSG, to taste (optional)
  • Sliced spring onion and crunchy noodles, to serve

Method

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  1. Place a small pot of water on to boil. Once boiling, lower your eggs in with a spoon then set a timer for 7 minutes. Once cooked, remove and place under cold or ice water to cool completely.
  2. Meanwhile, place bean thread noodles in a small heatproof bowl and cover with boiling water. Allow to stand for about 5 minutes. Drain and then cut with clean scissors or chop into bite-size lengths.
  3. Place a large frying pan or wok over medium-high heat. Add the sesame oil and carrot and toss to cook until slightly softened, about 2 minutes. Add the garlic and bamboo shoots then cook for a further minute. Add the Shaoxing, wombok, white pepper and season to taste with salt and MSG if you are using it.
  4. Toss and cook for a further 2-3 minutes until the cabbage is wilted. Finally, add the glass noodles and toss to cook a further minute or so until the noodles become translucent.
  5. Portion the noodles into bowls, then garnish with sliced spring onion and a boiled egg cut in half.

Nutrition Per Serve

  • 290g Serving size
  • 685kJ 164kcal Energy
  • 8g Protein
  • 8g Total fat
  • 2g Saturated fat
  • 11g Carbs (total)
  • 5g Carbs (sugar)
  • 160mg Sodium
  • 6g Fibre
  • 4.1µg Vitamin D

Reviews

Overall Rating

Average Rating: 4.4

3 reviews

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