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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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5 36 35
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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 stovetop. —Courtney Stultz, Weir, Kansas
Featured In: 31 Meals in a Bowl
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 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.

Directions

  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.


Reviews for Egg Roll Noodle Bowl

AVERAGE RATING
(35)
RATING DISTRIBUTION
5 Star
 (29)
4 Star
 (6)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
071246lm User ID: 825140 263798
Reviewed Mar. 23, 2017

"So easy and quick to make and very good tasting! I used pre-packaged coleslaw mix to save time. This recipe is a definite keeper, and all my family, even my picky eaters, have requested me to make it again!"

MY REVIEW
Ham_Sammich User ID: 8473184 263759
Reviewed Mar. 22, 2017

"So simple and delicious! I substituted leftover pan-fried tofu and one lightly scrambled egg in place of the ground pork, used pre-packaged coleslaw mix and about 1.5 cups of shredded carrot and then topped off the finished produce with a sprinkling of peanuts and Sriracha sauce. I love someone's idea of using spicy mustard and/or sweet and sour sauce in the future! Will definitely be making this again!"

MY REVIEW
crystal.a.magill@gmail.com User ID: 2199623 263722
Reviewed Mar. 21, 2017

"Didn't taste much like an Egg Roll but did have really nice flavors. I used the slaw mix as someone suggested. This was easy to make for a week night meal. Not a lot of soy sauce so good on sodium. Will make again."

MY REVIEW
s78owens User ID: 1700489 263481
Reviewed Mar. 14, 2017

"quick, easy, healthy and delicious!"

MY REVIEW
Apucket2 User ID: 8382805 263417
Reviewed Mar. 13, 2017

"Made this last night to bring for lunch today. It was awesome! I used Cole slaw mix and will be using that from now on. Turned out just perfect."

MY REVIEW
garvi97 User ID: 6073852 263384
Reviewed Mar. 12, 2017

"I also decied that coleslaw was the way to go. Unfortunately the Vietnamese egg rolls my sister-in- law taught me how to make use a rice "thread noodle", so that's what I thought this recipe was calling for. Pretty sure they're not the same. Still it has great flavor. But I am also thinking maybe a side of fried wonton would make it a 5 star."

MY REVIEW
Marianne818 User ID: 6434119 263344
Reviewed Mar. 11, 2017

"Made this for our family dinner. the three of us gave it as a keeper. I did substitute coleslaw mix for the cabbage, and the two large carrots were a bit too much, will cut those back a bit. This goes in our file of keepers, I am on a somewhat restricted diet following heart surgery, left out the salt and used low sodium soy sauce. Cargram, my mom used the sweet & sour sauce, she was very pleased with all, but she did request fried wonton wrappers next time ??"

MY REVIEW
Cargram User ID: 7806240 263335
Reviewed Mar. 11, 2017

"Looks like a good recipe for me to try. For those who think something is missing~~I wonder if it isn't because egg rolls are usually served with a mustard or sweet sauce, so perhaps some of one or the other might either be added or served on the side."

MY REVIEW
gramcayo User ID: 5095727 263313
Reviewed Mar. 10, 2017

"Genius! I too don't want the trouble of making them besides I want to know what I'm eating"

MY REVIEW
Susie77 User ID: 98373 263303
Reviewed Mar. 10, 2017

"So easy, delicious, and lower in fat than fried egg rolls too. I cut up some cooked salad shrimp and tossed them in as well. Great recipe!"

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