- 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
- 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.
- 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.
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
"Delicious! I did add more soy sauce and added Chinese hot mustard to spice it up a bit. I made it with the rice noodles the first time, but have since left them out and I prefer it with out.I also have made it with ground chicken and it's good, too. Definitely recommend!!"
"This was unfortunately horribly under seasoned. I ended up adding more soy sauce, five spice seasoning, garlic salt, more soy sauce....you get the idea. I really wanted to like it & it's a decent starting place for veggies/noodles, but seasoning-wise ---I would not recommend."
"So pleasantly surprised by this recipe. It was better than I expected. I initially thought the ingredients did not allow for enough 'sauce' but it is so flavorful and it was indeed enough. I did, however, deglaze the pan after cooking the pork with about 1/4 cup of chicken stock because the spices got concentrated on the bottom of the pan. That didn't create more 'sauce' because it evaporated - just wanted to get the good bits off the bottom of the pan. But that I used leftover pork roast (cubed up) instead of ground pork. I also used more liquid aminos instead of the soy sauce and added another tablespoon (it needed more of that ingredient in my mind). Next time I make it I will probably use 2 oz. of the noodles instead of 4 (just personal preference - I would like more cabbage ratio than noodle). I did add one egg towards the end and scrambled it in the pan - didn't need it necessarily but I liked the added richness it provided. I added some chopped cilantro on top as I served it. This is a keeper and for me that's a big deal. I rarely go by recipes but I followed this one to the "T" and it was great."
"Really needed more sauce. I added half a jar of orange sauce to it. Otherwise it would have been very bland. Will probably not make again."
"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!"
"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!"
"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."
"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."
"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."