- 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
"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!"
"Loved it! Had to use fettuccini rather than rice noodles. It's a keeper!"
"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."
"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!"
"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."
"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."
"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!JanieTaste of Home Volunteer Food Editor"
"This is truly a simple and delicious recipe! It's definitely a keeper. I added one ingredient...hot chili pepper because we are big fans of heat."
"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!"
"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."