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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4.5 40 39
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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


  • 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.

Test Kitchen Tips
  • Meatless Monday? Try this with mushrooms, scrambled eggs or tofu instead of pork.
  • Shortcut: Save time by buying bags of shredded cabbage and matchstick carrots.
  • 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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    yraelk User ID: 4022846 265556
    Reviewed May. 5, 2017

    "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!!"

    anja3582 User ID: 2374883 264722
    Reviewed Apr. 16, 2017

    "This was unfortunately horribly under seasoned. I ended up adding more soy sauce, five spice seasoning, garlic salt, more soy 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."

    LB276 User ID: 899342 264517
    Reviewed Apr. 10, 2017

    "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."

    katie2375 User ID: 7932133 264498
    Reviewed Apr. 9, 2017

    "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."

    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!"

    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 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."

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

    "quick, easy, healthy and delicious!"

    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."

    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."

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