This Egg Roll in a Bowl Ramen is a easy and delicious spin on a delicious classic. And is an incredibly meal prep option for the week making 4 big servings!
Macros for the WHOLE Bowl (1/4th Recipe):
392 Cals, 40g Carbs, 12g Fat, 31g Protein
Ingredients (Makes 4 Servings):
1 lb 96/4 Lean Ground Beef
200g Sweet Onion
150g Carrots
3g Minced Ginger
3 Cloves Minced Garlic
60ml Chicken Broth
500g Shredded Cabbage
28g Soy Sauce (I used Reduced Sodium)
7g Rice Vinegar
Salt
Pepper
4g Toasted Sesame Oil
Green Onions
2 Blocks Ramen
Bang Bang Sauce:
113g Plain Non Fat Greek Yogurt
28g Honey
15g Sriracha
4g Rice Vinegar
*only used maybe a 1/4th of the bang bang sauce.
Directions:
1.) Preheat your stove top pan to a 7/10 heat. Cook your lean ground beef for 2-3 minutes until meat is close to your preferred level of wellness. Add your sweet onions and cook with the ground beef until they start to soften.
2.) Then add your carrots, garlic, ginger and chicken broth and sautè for a few minutes. Then add your green and red cabbage and add a cover on top of the pan to soften the cabbage so it’s easier to mix with the rest of the ingredients.
3.) Then add your soy sauce, rice vinegar, sesame oil, sea salt, black pepper and your 2 blocks cooked ramen. Mix for another minute or two till all is combined!
4.) Then add your green onion, bang bang sauce, and sesame seeds on top and enjoy!