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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 21 20
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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 stove top. —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
(20)
RATING DISTRIBUTION
5 Star
 (17)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
tanyauwhite User ID: 8552422 259737
Reviewed Jan. 15, 2017

"This recipe is definitely a keeper - added red chili flakes, extra garlic, and some rice vinegar at the end - very good but will add a few crunchy noodles as garnish!! Nummy num nums!!!"

MY REVIEW
amycello User ID: 6253745 259709
Reviewed Jan. 15, 2017

"This is a very enjoyable recipie that is reminiscent of egg rolls, without the rolling and frying. It is a perfect recipe if a single person wants to bring an easy lunch with them for a few days and is balanced with veggies and protein. The only thing is that it feels like it is missing something. Egg rolls aren't the most flavorful to begin with, and I don't know if for my taste if more garlic, ginger, onion or soy sauce needs added. Nonetheless, a very good and simple recipie for my cooking arsenal."

MY REVIEW
demahi@yahoo.com User ID: 36208 259435
Reviewed Jan. 8, 2017

"Definitely love the concept, but the flavor was not quite right, needs a little more spice. Next time I make it (and I will make again) I will try some red pepper flakes to see if that helps. Thank your Courtney for sharing your recipe."

MY REVIEW
KookieB User ID: 8859340 259388
Reviewed Jan. 8, 2017

"Always looking for gluten free recipes. Hubby has celiac. This is so quick and easy. Very simple to adjust as you like. Doubled the recipe, glad I did. Thanks so much!"

MY REVIEW
dcscake_OH User ID: 228890 259379
Reviewed Jan. 8, 2017

"This is a keeper in my house. I used chicken and changed the noodles to chinese flour noodles. This was a great dish."

MY REVIEW
laurabun User ID: 7466708 259344
Reviewed Jan. 7, 2017

"This sounds very close to the recipe I created for my fried egg rolls. Making a bowl of noodles is a great idea. It is time consuming to roll and fry. I have also rolled and then baked egg rolls. They are very good and of course, no oily mess. Spray them with cooking spray, or even paint a thin layer of oil, on all sides. Bake at 350 degrees until lightly browned. I gave a five star rating, even though I haven't used this recipe, since it does sound so close to mine, which is delicious of course!!"

MY REVIEW
DDPLoeches User ID: 1536323 259330
Reviewed Jan. 7, 2017

"I didn't have rice noodles, so I used a package of Ramen noodles (without the seasoning packet), and no green onions. My husband suggested adding some broth and making it a soup, but the rest of us didn't think that was necessary. We all really enjoyed it."

MY REVIEW
I_Fortuna User ID: 8342880 259326
Reviewed Jan. 7, 2017

"Although this is a really good recipe, I was taken aback at the title. I was expecting actual egg noodles not rice noodles. I love them both so I will try each of them. Egg noodles have so much flavor and I think they would be the perfect addition. I have been cooking for many many years and I can honestly say this recipe is a keeper. : )"

MY REVIEW
13eggslater User ID: 8885334 257597
Reviewed Dec. 3, 2016

"Love it! The recipe is perfect the way it is- the hardest part for me is finding ground pork that isn't frozen if I don't plan far enough ahead. The leftovers are just as good as well, and I've eaten it cold as well."

MY REVIEW
jagom User ID: 4290726 254573
Reviewed Sep. 24, 2016

"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!"

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