Gluten-Free Inside-Out Egg Roll Noodles
If you love the flavor of egg rolls, you’re going to love this recipe from blogger, gluten-free chef, and autoimmune disease advocate Phoebe Lapine. Straight from her cookbook Carbivore: 130 Healthy Recipes to Stop Fearing Carbs and Embrace the Comfort Foods You Love, it showcases how Phoebe finesses recipes to be nutrient-dense, gluten-free, low-FODMAP and loaded with fiber, healthy fats, and protein so you can enjoy your carbs while slowing digestion, minimizing inflammation, and limiting blood sugar spikes .
This recipe gives you her healthier alternative to the traditional egg roll. Packed with flavor, color, and texture, it’s a comforting, easy-to-prepare meal that is sure to become a family favorite.
Gluten-Free Inside-Out Egg Roll Noodles
This gluten-free dish has all of the deliciousness of egg rolls but skips the fried gluten-y wrapping. Use any ground meat here—or even chopped shrimp, smoked tofu, or mushrooms for a delicious, hearty meal.
Servings 4 servings
Calories 496 kcal
Ingredients
- Sea salt
- 2 medium carrots
- 1 red bell pepper
- 1/2 small head 8 ounces green or Napa cabbage
- 2 tablespoons minced or grated fresh ginger
- 6 scallions thinly sliced, white and green parts separated
- 1/4 cup gluten-free tamari or soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 2 teaspoons sesame seeds
- 1 teaspoon maple syrup or honey
- 1 teaspoon sriracha or 1/2 teaspoon red pepper flakes
- Avocado oil or coconut oil
- 1/2 cup raw cashews roughly chopped
- 1 pound ground pork chicken, or dark meat turkey
- 8 to 10 ounces flat stir-fry or pad Thai rice noodles
Instructions
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Bring a large pot of salted water to a boil over high heat.
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Meanwhile, finely chop the carrots, bell pepper, and cabbage—or pulse in a food processor until shredded (this is more efficient!). Set aside with the minced ginger and white scallions.
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In a small bowl, whisk together the tamari, vinegar, sesame oil, sesame seeds, maple syrup, and sriracha.
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In a large nonstick or cast-iron skillet, heat 1 tablespoon avocado oil over medium heat. Add the cashews and toast, stirring occasionally, until lightly browned and very fragrant, about 3 minutes. Transfer to a bowl and season lightly with salt.
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Raise the heat to medium-high and add the carrots, bell pepper, cabbage, ginger, white scallions, and another 1 tablespoon avocado oil to the skillet. Sauté until the vegetables are soft and beginning to caramelize, about 7 minutes.
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Push the veggies to the side of the skillet and add the ground pork. Press the meat down into a thin layer and season with salt. Cook, undisturbed, until a brown crust forms on the bottom, about 5 minutes. Break the meat into chunks with a spatula and stir to incorporate with the veggies. Continue cooking, stirring occasionally, until the pork is cooked through, about 2 minutes more.
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While the meat cooks, prepare the noodles according to the package directions. Drain and add to the skillet with the meat and veggies.
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Drizzle the sauce over the noodles and add half the green scallions. Toss everything together a few times until incorporated. Garnish with the remaining green scallions and the cashews.
Nutrition Facts
Gluten-Free Inside-Out Egg Roll Noodles
Amount Per Serving
Calories 496
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 11g69%
Polyunsaturated Fat 5g
Monounsaturated Fat 16g
Cholesterol 82mg27%
Sodium 948mg41%
Potassium 890mg25%
Carbohydrates 20g7%
Fiber 6g25%
Sugar 9g10%
Protein 26g52%
Vitamin A 6327IU127%
Vitamin C 87mg105%
Calcium 108mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Photography Hayley Hunt Davis
