Egg Roll Noodle Bowl Recipe
Egg Roll Noodle Bowl Recipe photo by Taste of Home
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Egg Roll Noodle Bowl Recipe

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We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed version made on the stove top. —Courtney Stultz, Weir, Kansas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 tablespoon sesame oil
  • 1/2 pound ground pork
  • 1 tablespoon soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon pepper
  • 6 cups shredded cabbage (about 1 small head)
  • 2 large carrots, shredded (about 2 cups)
  • 4 ounces rice noodles
  • 3 green onions, thinly sliced
  • Additional soy sauce, optional

Nutritional Facts

1-1/2 cups: 302 calories, 12g fat (4g saturated fat), 38mg cholesterol, 652mg sodium, 33g carbohydrate (2g sugars, 4g fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat, 2 vegetable, 1-1/2 starch, 1/2 fat.


  1. In a large skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
  2. Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce. Yield: 4 servings.
Originally published as Egg Roll Noodle Bowl in Simple & Delicious April/May 2016

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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jagom User ID: 4290726 254573
Reviewed Sep. 24, 2016

"Both my husband & I loved this! I had ramen rice noodles, so I used those. I also substituted fresh grated ginger instead of ground ginger. My husband added hoisin sauce to his dish, while I added a few additional shakes of soya sauce. This will now be in our regular rotation - thanks Courtney!"

amygracegallan User ID: 7460596 253533
Reviewed Sep. 1, 2016

"Loved it! Had to use fettuccini rather than rice noodles. It's a keeper!"

ms11145 User ID: 1604521 252403
Reviewed Aug. 9, 2016

"This is a great recipe and so quick to make. I did sub chicken for the pork as some otheres had suggested. I added mushrooms, also. I will definitely be making this again."

AllisonO User ID: 7446023 252300
Reviewed Aug. 6, 2016

"Excellent! This reminded my husband of his favorite dish at a fast food noodle restaurant. I liked it because I could control the ingredients and the cost per serving was a fraction of the restaurant price! The only changes I made were to add a bit more soy sauce to suit our tastes, and to use sliced boneless, skinless chicken breasts instead of ground pork. I think you could use any protein and get a great result. This has been declared a top 5 favorite meal in our house!"

justmbeth User ID: 1196484 251978
Reviewed Jul. 28, 2016

"Awesome! If you are looking for a fast recipe that is also light and quick, this is it. I made as written. Family requested to make again."

DianeC23 User ID: 141506 250364
Reviewed Jul. 12, 2016

"Not a bad recipe, and very easy to make. I couldn't find rice noodles, so I used Japanese wheat noodles. If I make it again, I would add more ginger and remove the turmeric. My husband didn't care for it, unfortunately."

Appy_Girl User ID: 1132413 248289
Reviewed May. 16, 2016

"A very simple and delicious recipe. Make this recipe once and you will never forget how quick, and easy it is ! From pan to the table in no time at all. I cut a few corners by using store bought coleslaw. It worked just fine. I also had no rice noodles so I broke up a handful of thin spaghetti * That also worked just fine. Winner indeed!

Taste of Home Volunteer Food Editor"

annrms User ID: 2649709 248039
Reviewed May. 10, 2016

"This is truly a simple and delicious recipe! It's definitely a keeper. I added one chili pepper because we are big fans of heat."

hkpepin User ID: 3030797 247902
Reviewed May. 5, 2016

"I loved this! Incredibly easy and the flavors are incredible. I love egg rolls and this was a great way to get the flavor without making them myself. I did not use the sesame oil, but coconut instead, and found a coleslaw mix at the store with preshredded cabbage and carrots. Otherwise, I followed the recipe exactly. My bag of rice noodles had the option to fry or boil the noodles, so I assumed that boiling was the option preferred foe the recipe. Will be making it again!"

Grammy Debbie User ID: 30612 247305
Reviewed Apr. 20, 2016

"Loved this hearty, one-bowl, veggie-packed dish. Made a wonderful weeknight supper for my husband and me. We both enjoyed it and will definitely be making it again. I doubled the recipe and I have to admit that my big ol' hubby and I ate the whole thing."

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