Egg Roll Noodles are made by taking the filling from your favorite egg roll recipe, sautéing it all together in a skillet, and adding some noodles.
Best Egg Roll Noodles
Within minutes of sharing the recipe for this Egg Roll in a Bowl, I received an email asking how exactly to add noodles to the dish. Should we double the sauce? What kind of noodles? Do the veggies stay the same?
Instantly, I was intrigued by the idea and determined to make “egg roll noodles” a thing! I’m so grateful for the email (Thanks, Sara!) because this dish is unbelievably good! Sauce-coated noodles, crisp-tender veggies, and perfectly browned pork? Egg Roll Noodles: I’m IN.
Ingredients In Egg Roll Noodles
Below are the main noodle ingredients (excluding the sauce).
- Onion: Thinly slice the onion or use pre-diced or frozen onions.
- Garlic: Mince fresh garlic or use jarred minced garlic for quicker prep.
- Ginger: Use minced fresh ginger or ginger paste, or substitute 1/2 tsp ground ginger.
- Ground pork: Ground pork is best for flavor, but you can substitute ground beef, chicken, or turkey.
- Red pepper: Any sweet pepper works, or swap for mushrooms or broccoli.
- Green cabbage: Use 3 cups; you can chop yourself or buy this pre-chopped.
- Matchstick carrots: Use 3/4 cup, and save the rest for Broccoli Cheddar Soup.
- Ramen noodles: Discard the seasoning packets and use only the noodles.
How To Make Egg Roll Noodles
Here are some tips to make the process go as quickly and smoothly as possible!
- Make the sauce ahead of time to save a few minutes when cooking.
- Prep veggies: Use a Mandoline slicer for even, thin sliced veggies.
- Cook Ramen: Don’t overcook the noodles—they’ll continue cooking in the pan.
- Cook Pork: Let the pork sit undisturbed for a bit to get a nice sear before breaking it apart!
- Veggies: Don’t overcrowd the pan—cook in batches if needed.
- Combine: Keep tossing everything to make sure everything soaks up the sauce.
Sauce Ingredients
The sauce is as simple as just whisking everything together in a bowl!
- Soy sauce: Use reduced or low-sodium soy sauce so this dish isn’t too salty.
- Chicken broth or stock: If using beef instead of pork, use beef stock or broth.
- Cornstarch: This helps thicken the sauce. Here is a list of substitutes if needed.
- Sesame oil: Usually found in the Asian ingredients section of most stores.
- Rice vinegar: If you see a label saying rice wine vinegar, it’s the same thing.
- Brown sugar: Another balancing ingredient.
- Oyster sauce: This ingredient gives this dish a restaurant-quality flavor.
- Sriracha sauce: You can leave this out or add more if you love spice.
Storage
Leftover Egg Roll Noodles?
Store leftovers in an airtight container in the fridge for up to 3 days.
More Easy Dinner Recipes:
- Black Pepper Chicken 30-minute stir fry
- Rotisserie Chicken Tacos shortcut tacos
- Asian Steak Bites with a dipping sauce
- Taco Lettuce Wraps with homemade taco seasoning
- Crispy Chicken Salad with honey BBQ dressing
Egg Roll Noodles
Take the filling from your favorite egg roll recipe, sauté it all together in a skillet, add some noodles, and you’ve got Egg Roll Noodles! They’re packed with fresh veggies, ground meat, lots of noodles, and the best sauce!
Equipment
- Wok or large, deep pan (12-inch or more)
Ingredients
- 3 (3-ounce) packages instant ramen noodles seasoning packets discarded, see note 1
- 2 tablespoons vegetable oil divided
- 1/2 large yellow onion very thinly sliced
- 1/2 tablespoon finely minced garlic 2–3 cloves garlic
- 1/2 tablespoon finely minced ginger 1-inch piece ginger
- 3/4 of 1 pound of ground pork see note 2
- 1 large red bell pepper cut into very thin strips, 1 heaping cup
- 3 cups green cabbage thinly sliced
- 3/4 cup matchstick carrots
Sauce
- 1/2 tablespoon cornstarch
- 3 tablespoons reduced-sodium soy sauce
- 1/3 cup reduced-sodium chicken broth
- 2 teaspoons sesame oil plus a few drizzles for garnishing
- 1 tablespoon light brown sugar
- 1 tablespoon rice vinegar
- 2 tablespoons oyster sauce
- 1/2 tablespoon Sriracha optional
- 1/4 teaspoon white pepper or black pepper, ground
- 3 to 4 green onions for garnishing
Instructions
- Start by whisking together the sauce. In a small bowl, use a fork to whisk together cornstarch with 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, the chicken broth, sesame oil, light brown sugar, rice vinegar, oyster sauce, Sriracha sauce, and pepper. Whisk until smooth and set aside.
- Prepare the rest of your veggies—the cooking goes quickly! Halve an onion and very thinly slice the half. Finely mince the ginger and the garlic. Thinly slice the cabbage. Remove the stem and seeds from the red pepper and slice it very thinly. Thinly slice the green onions.
- Discard ramen seasoning packets. Follow package directions to cook the ramen noodles, cooking for 1 minute less than the package directs. Drain noodles and immediately toss with 1 tablespoon vegetable oil. Set aside.
- Heat a wok or large, deep saute pan (12 inches minimum) over high heat. Add remaining 1 tablespoon vegetable oil and swirl to coat. Once oil shimmers, add the onion. Reduce heat as needed and cook for 3–4 minutes, then reduce heat to medium-high. Stir in ginger and garlic, cooking for 30 seconds to a minute or until fragrant. Push onions to the edges of the pan, return heat to high, and add ground pork in the center. Let it cook for 30 seconds without touching. Then, use a wooden spoon to crumble the meat and cook until it’s no longer pink, about 5–7 minutes. Integrate the onions, garlic, and ginger into the pork.
- Reduce heat back to medium-high. Add red pepper, chopped cabbage, and matchstick carrots. It will seem like a lot, but it cooks down quickly. Stir-fry for 2–3 minutes, then add the noodles and the sauce. Continue to cook, tossing everything vigorously with tongs for about 2–4 more minutes or until sauce is absorbed into the mixture and the veggies are all crisp tender.
- Taste and add additional soy sauce, Sriracha, and salt and/or pepper as needed. Top with green onions and enjoy while hot. Drizzle additional Sriracha or sesame oil on individual plates if desired.
Video
Recipe Notes
Note 1: Alternatively, use 9 ounces of chow mein noodles.
Note 2: I usually get packages of 1.5 pounds of ground pork, so I save half of it for another recipe or to make these noodles again! If you only have 1 pound, you can throw the whole thing in if preferred (as opposed to the 3/4 a pound the recipe calls for). This will simply make for a slightly meatier dish.
Storage: Keep leftovers in the fridge in an airtight container for up to 3 days.
Nutrition
Serving: 1serving | Calories: 658kcal | Carbohydrates: 57g | Protein: 25g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 61mg | Sodium: 2425mg | Potassium: 704mg | Fiber: 5g | Sugar: 10g | Vitamin A: 5361IU | Vitamin C: 76mg | Calcium: 76mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Can this made day ahead?
Made this for dinner! Amazing!! Thank you!
Yay! So happy to hear this! Thanks! 🙂
This was my second time making. I loved it better the second time I made this. I used chicken breast this time cut into thin strips and I used a little of the ramen season packet for little extra flavor. It turned out so good! I also remembers to buy wonton strips and i used to top it for more crunch .
I am so thrilled to hear this! Thanks so much Ann! 🙂
What can I substitute for the oyster sauce
I would like to know that too!
I made this with ground chicken instead of pork and to make it even easier I used coleslaw mix. My family loved it.
Delish! So happy to hear this! Thanks Jodi! 🙂
Making this for probably the 6th time. My family absolutely loves and it I love that I can use pretty much any veggie I have!
Yay! Love hearing that! Thank you:)
This was yummy! Kind of doubled it and used 2x the sauce and meat and 5 packs of ramen. Would probably only use 3 or 4 packs of ramen next time and try to get more cabbage in my pan. Definitely will make again!
I’m so happy you loved this! Thanks Dawn! 🙂