Teaching Taylor

Let’s be honest. I don’t really know what to call this dish. All I know is that it’s delicious and I used a couple of ingredients I got off of Thrive Market to make it.

When I’m cooking in the kitchen and just kind of making things up as I go, I rarely measure things. I kind of eyeball it and go by flavor. Sometimes that works really well for me, other times it’s a total fail. That’s what I love about cooking. It’s an adventure in itself in a way.

Egg Roll Pasta

Ingredients

1 pound of ground pork

1 package of sliced fresh mushrooms (optional)

1 package of coleslaw mix

3-5 egg roll sheets

1 tablespoons ground ginger (measure with your heart, I bet I had about two full tablespoons in my dish)

2 tablespoon garlic (measure with your heart)

A few shakes of red pepper flakes

2 tablespoons of Apple Cider Vinegar

3-5 tablespoons of soy sauce, liquid aminos or tamari sauce. Start with 3 and add as much as you need to make it to your flavor liking.

1-2 tablespoons of Sesame Oil

3 noodles cakes of Rice Ramen Noodles (You could use about half of a box of Angel hair pasta here too)

Vegetable or canola oil to fry your egg roll sheets

Instructions

1. Take out a large skillet and toss in your ground pork. Cook on medium heat, breaking it up as you go until it is almost cooked through thoroughly.

2. Toss in your fresh sliced mushrooms. Make sure they are clean if they aren’t prior to doing this. Add apple cider vinegar.

3. Toss the coleslaw mix into the skillet. Add your sesame oil, seasonings, and soy sauce. I start with a little of each and taste as I go. I add more depending on the flavor I want here. It’s always easier to add something than take it out.

3. While your coleslaw mix cooks down, bring a medium pot of water to boil and make your rice ramen noodles or your Angel hair pasta. Cook until al dente. Don’t overcook it because it will continue to cook once we combine things together.

4. This step you can do before, after or during so you decide. Fill a small frying pan with oil and heat on your stovetop. Once hot, cut your egg roll sheets into strips and fry them until golden. I always put them on a paper towel once golden to collect any excess oil.

5. Once your noodles are done and your coleslaw has cooked down, combine the noodles with your mixture and gently fold the two together.

6. Once thoroughly mixed together, dish up your Egg Roll Pasta and top with your crunchy egg roll sheets. Enjoy!