Egg Roll in a Bowl Ramen
EBT-Friendly: 95% of ingredients
Made by Zach
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Assembly Time: 30 minutes
This Egg Roll in a Bowl Ramen combines lean ground beef, cabbage, carrots, garlic, ginger, ramen noodles, and a sweet-spicy bang bang sauce for a high-protein twist on takeout-inspired comfort food.
Ingredients:
For the Ramen
- 16 oz 96/4 lean ground beef
- 200 g sweet onion
- 150 g carrots
- 3 g ginger (minced)
- 1/4 cup chicken bone broth
- 500 g coleslaw mix
- 28 g soy sauce (reduced sodium)
- 7 g rice vinegar
- 3 big pinches sea salt
- 2 big pinches black pepper
- 4 g toasted sesame oil
- green onions
- 2 blocks ramen
For the Bang Bang Sauce
- 113 g plain non fat Greek yogurt
- 28 g honey
- 15 g sriracha
- 4 g rice vinegar
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Add all of the Bang Bang Sauce ingredients to a bowl and whisk until smooth.
- Preheat a large skillet over medium-high heat. Add the lean ground beef and cook for 2–3 minutes until nearly cooked through.
- Add the sweet onion and continue cooking until softened.
- Add the carrots, garlic, ginger, and chicken bone broth. Sauté for several minutes.
- Add the coleslaw mix, cover the pan, and allow the cabbage to soften.
- Stir in the soy sauce, rice vinegar, toasted sesame oil, sea salt, and black pepper.
- Add the cooked ramen noodles and toss until evenly combined.
- Serve topped with green onions, sesame seeds, and a generous drizzle of Bang Bang Sauce.
