Egg Roll Noodle Bowl Recipe

4.5 70 71
Egg Roll Noodle Bowl Recipe
Egg Roll Noodle Bowl Recipe photo by Taste of Home
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Egg Roll Noodle Bowl Recipe

Read Reviews
4.5 70 71
Publisher Photo
We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll in a bowl made on the stovetop. —Courtney Stultz, Weir, Kansas
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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.

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

    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.

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    • 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
    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

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    Reviews forEgg Roll Noodle Bowl

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    MY REVIEW
    57debb User ID: 7319647 286611
    Reviewed Apr. 13, 2018

    "I made this the other night and we(hubby and I) like this a lot. I did make one kinda big change, I used one pkg. of Nissin Chow Mein noodle dinner. Since just two of us I used half of vegs but we like it wetter so used all sauce from recipe and what was in pkg too. I have been working very hard to cut down to just 2 servings find this brand has good sauce that works well with most noodle recipes. I have given it just 4 stars because of how much I had to adjust it. I felt it would have been too bland without that change."

    MY REVIEW
    Kdorfman User ID: 7269420 286196
    Reviewed Apr. 6, 2018

    "EXCELLENT!!! I MADE THIS WITH 12 EGGS SCRAMBLED INSTEAD OF THE pork AND A LITTLE DUCK SAUCE. FANTASTIC. MY FAMILY AND FRIENDS LOVED IT"

    MY REVIEW
    namayna User ID: 3439187 286159
    Reviewed Apr. 5, 2018

    "This was sooo good, I pretty much followed the recipe, except I did add red pepper and Chinese 5 spice, I like spicy! Will definitely make this again."

    MY REVIEW
    linlo62 User ID: 5393699 284840
    Reviewed Mar. 10, 2018

    "I make this frequently. Double the first 4 ingredients, use pre-cut broccoli slaw for cabbage, use whatever onion on hand, and linguine pasta for rice noodles (dh preference). Very flavorful and leftovers reheat nicely."

    MY REVIEW
    TexasR User ID: 2715154 284829
    Reviewed Mar. 9, 2018

    "My husband loved this! He asked me to make again next week. I did add a little Chinese 5 Spice to it for a little kick."

    MY REVIEW
    countryjules1964 User ID: 3294346 284281
    Reviewed Feb. 25, 2018

    "I have made this twice. The first time with ground pork and the second time with ground chicken. Both times it was great! I am even thinking about doing chopped up shrimp. Makes great leftovers. I might try taking some sliced and baked won ton wrappers to add to the top for some crunch. I sent leftovers with my husband with some Chinese mustard for his lunch and he loved it."

    MY REVIEW
    Tracy User ID: 9428065 284118
    Reviewed Feb. 22, 2018

    "I made this today and it was delicious. I used less ginger because I am not a fan of an overpowering ginger taste. I also used a tenderized pork cutlet, and pounded it more at home and chopped it up. The texture was great and it was lower in fat than the ground pork. Adding a touch of soy sauce to the completed dish made it taste like an egg roll dipped in sauce. I made a half recipe for lunch in my Nordic Ware mini wok and it was perfect. My daughter loved it too and we will be making this again."

    MY REVIEW
    marilynnmunson User ID: 3451872 276437
    Reviewed Feb. 13, 2018

    "We have an international student from China living with us, and he loves this recipe. We love the seasoning and the cabbage is delicious. I use precooked pad thai noodles."

    MY REVIEW
    [email protected] User ID: 1368448 283598
    Reviewed Feb. 12, 2018

    "I had chicken on hand and used this instead of pork, mimicking the chicken egg roll. I also used fresh ginger, but felt it could use more seasonings. I will pump up the seasonings next time and try with pork. My husband and I like the dish. It was easy, fast and will probably make again for a quick meal."

    MY REVIEW
    jeanemed User ID: 1512060 283290
    Reviewed Feb. 6, 2018

    "Very good. Needed more flavor but that wasn't hard to augment."

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