- 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.
Reviews forEgg Roll Noodle Bowl
"My husband and I love this recipe. I add some sugar peas and bamboo shoots. Serve it up on a bed of rice, and pour some home made "Edo Japan" Terriakyi Sauce on top. Awesome meal, and if there are any leftovers they're also great the next day."
"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 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."