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!
These egg roll noodle bowls are packed with fresh veggies, ground meat, lots of noodles, and the best sauce! Pair these delicious noodles with a quick salad like this winter fruit salad.
Within minutes of the email going out to share the recipe for this Egg Roll in a Bowl, I received an email asking how exactly to add noodles to the dish. Should the sauce be doubled? What kind of noodles? Do the veggies stay the same? Etc.
Instantly I was intrigued with 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.
Egg roll noodle bowl ingredients:
Below are the main noodle bowl ingredients (excluding the sauce). I’m sharing some short-cut ideas or possible variations with each ingredient.
- Onion: we thinly slice the onion for this recipe, but if you’re looking for a shortcut (and as little chopping as possible), grab a pre-diced onion or frozen diced onions from the grocery store. Cook frozen onions just until water is evaporated.
- Garlic: finely minced cloves OR use pre-minced jarred garlic for a quicker prep.
- Ginger: again, finely minced OR use ginger paste for quicker prep. If you have neither on hand, add 1/2 teaspoon ground ginger.
- Ground pork: we like ground pork best for flavor, but ground beef, ground chicken, or ground turkey will all work in these egg roll noodles.
- Red pepper: any sweet pepper works OR use a different veggie entirely such as water chestnuts, mushrooms, broccoli, or bean sprouts.
- Green cabbage: only 3 cups are needed for this recipe, so save the rest and use in this chicken chow mein later on in the week! You can also opt to use part of a bag of coleslaw (pre-chopped cabbage) for quicker prep time.
- Matchstick carrots: only 3/4 cup is needed, so the leftover carrots will be delicious in this broccoli cheddar soup.
- Ramen noodles: discard the seasoning packets and just use the noodles. You can also use chow mein noodles instead of ramen, just make sure to have the right amount — 9 ounces is perfect for these egg roll noodles.
How to make egg roll noodles
(The step by step photos below correlate to the numbered descriptions.)
- Sauté: the thinly sliced onions for a few minutes until they start to become translucent.
- Add in: the garlic and ginger.
- Brown: the ground pork (or other ground meat). Scoot the onions, garlic, and ginger to the sides of the pan while browning the meat.
- Integrate: the browned, crumbled, and fully cooked ground pork with the onion, garlic, and ginger.
- Add in: the bell pepper, chopped cabbage, and matchstick carrots.
- Cook down: for a couple of minutes over high heat.
- Add in noodles: add in the cooked and drained noodles right on top of everything.
- Drizzle in: the sauce and then vigorously toss everything with tongs until sauce is integrated and coating everything nicely. Time to dig in to these egg roll noodles!
- Soy Sauce: use reduced or low-sodium so this dish isn’t overly salty. You can always add some salt at the end, but you can’t take it away!
- Chicken Broth or Stock: again I recommend low-sodium so you can control the amount of salt in this dish. If using beef, use beef stock or broth.
- Cornstarch: this helps thicken the sauce. Here is a list of substitutes if needed.
- Sesame oil: for a great authentic flavor, sesame oil delivers! (This oil is typically found with Asian ingredients, not other oils in the grocery store.) Sesame oil is a finishing oil so I also like adding a little drizzle at the end.
- Rice Vinegar: this balances the sauce and adds a subtle tang.
- Brown Sugar: another balancing ingredient.
- Oyster sauce: this ingredient gives this dish a restaurant-quality feel and adds the perfect umami flavor.
- Sriracha: this ingredient adds heat and flavor to the egg roll noodles. You can of course reduce (or even omit entirely) if you’re worried about heat. Alternatively, add more or drizzle extra on your plate if you love the heat!
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
Take the filling from your favorite egg roll recipe, sauté it all together in a skillet, add some noodles, and you’ve got the Egg Roll Noodles! These egg roll noodles are packed with fresh veggies, ground meat, lots of noodles, and the best sauce!
- 3 packages (3 ounces EACH) ramen noodles, seasoning packets discarded Note 1
- 2 tablespoons vegetable oil, separated
- 1/2 large yellow onion very thinly sliced
- 1/2 tablespoon EACH: finely minced garlic and finely minced ginger (~2-3 cloves garlic, and ~1 inch piece ginger)
- 3/4 pound ground pork
- 1 large red bell pepper, cut into very thin strips (~1 heaping cup)
- 3 cups green cabbage, thinly sliced
- 3/4 cup matchstick carrots
- 1/2 tablespoon cornstarch
- 3 tablespoons lite soy sauce
- 1/3 cup low sodium chicken broth
- 2 teaspoons sesame oil
- 1 tablespoon EACH: light brown sugar, rice vinegar
- 2 tablespoons oyster sauce
- 1/2 tablespoon sriracha, optional
- 1/4 teaspoon white pepper (or black works)
- Garnish with: 3-4 green onions, a few drizzles of sesame oil
SAUCE: start by whisking together the sauce. In a small bowl, with a fork, whisk together the 1/2 tablespoon cornstarch with 1 tablespoon soy sauce. Once smooth, add in the remaining 2 tablespoons soy sauce, 1/3 cup chicken broth, 2 teaspoons sesame oil, 1 tablespoon light brown sugar, 1 tablespoon rice vinegar, 2 tablespoons oyster sauce, 1/2 tablespoon sriracha, and 1/4 teaspoon white pepper. Whisk until smooth and set aside.
VEGGIE PREP: prep the rest of your veggies, the cooking goes quick! Cut an onion in half and very thinly slice the half. Finely mince the ginger and finely mice the garlic. Thinly slice the cabbage. Remove the stem and seeds from the red pepper. Very thinly slice the red pepper. Thinly slice the green onions (as many as you want, we use 2-3)
RAMEN: Discard seasoning packets. Follow package directions to cook the ramen noodles, but cook for 1 minute less than the package says. Drain noodles and immediately toss with 1 tablespoon vegetable oil (I do this right in the strainer). Set aside.
COOK PORK: Heat a wok or large and deep sauté pan (12 inches at least!) over high heat. Add remaining 1 tablespoon vegetable oil and swirl to coat. Once the oil is shimmering, add in the onion. Cook for 3-4 minutes and then reduce the heat to medium high. Add in the ginger and garlic, cook for 30 seconds to a minute or until fragrant. Nothing should be burning, so reduce the heat as needed. Push the onions to the edges of the pan, return the heat to high, and add the ground pork right in the center of the pan. Let it cook for 30 seconds without touching. Use a wooden spoon to break apart the meat into crumbles and cook until it's no longer pink, about 5-7 minutes. Integrate the onions, garlic, ginger into the pork.
COOK VEGGIES: Reduce the heat to medium high. Add the red pepper, chopped cabbage, and matchstick carrots. It will seem like a lot, but it cooks down quickly! Stir-fry for 2-3 minutes and then add the noodles and pour in 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.
FINISHING: Taste and add additional soy sauce, Sriracha, and/or pepper/salt as needed (depending on the soy sauce or chicken broth used you might want a little salt). Top with green onions. Enjoy while hot. Drizzle additional Sriracha or sesame oil on individual plates if desired.
Note 1: Alternatively use 9 ounces chow mein noodles (such as Wel Pak)