Egg Roll Noodles

Savory egg roll in a bowl with ramen noodles, a delectable dish.

5 from 19 votes

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!

Prep Time20

Cook Time10

Total Time30

Course: Dinner

Cuisine: Asian

Keyword: Egg Roll Noodles

Servings: servings

Author: Chelsea Lords

Cost: $7.62

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

US - Metric

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

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