Egg Roll Noodle Bowl Recipe

4.5 60 60
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 60 60
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.

    • 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
    mrscrazyed1 User ID: 6143812 282086
    Reviewed Jan. 14, 2018

    "Made this exactly as called for, and had a couple of problems. First, it would be way better to cook this in a wok rather than an ordinary skillet. Second, it was extremely dry; the addition of more soy sauce and more sesame oil -- about a tablespoon each -- was perfect. Will definitely make this again, and perhaps try it without the protein at all. Very quick and easy recipe."

    MY REVIEW
    prjohnso User ID: 3223803 282019
    Reviewed Jan. 13, 2018

    "A good taste, but very dry. I'll try adding a little broth (chicken or vegetable)."

    MY REVIEW
    AccordionLady User ID: 8107632 281760
    Reviewed Jan. 8, 2018

    "We love this! I make it using shredded coleslaw rather than chop up a head of cabbage. We also use gluten free noodles and gluten free soy sauce so my 10 year old granddaughter with diet restrictions can eat it. (I tried using the angel hair type rice noodles and prefer it with a firmer noodle.) I added two slightly beaten eggs to the cooked pork and cabbage for a reason. Years ago I made egg rolls for Asian friends and they told me I forgot to add the egg. Adding the egg does not alter the taste of the egg roll noodle bowl ingredients."

    MY REVIEW
    katrico1 User ID: 8900458 281739
    Reviewed Jan. 8, 2018

    "If I am allergic to soy, is there something I could substitute for it? I'd really like to try it!"

    MY REVIEW
    mdunne User ID: 3119102 281733
    Reviewed Jan. 8, 2018

    "Very tasty, easy to make and good for you. Added some more pork and soy sauce but seasonings were perfect."

    MY REVIEW
    kellyjean38 User ID: 1777087 281683
    Reviewed Jan. 7, 2018

    "This meal is AWESOME!! i make it once a month Def a Healthier version to springRolls"

    MY REVIEW
    ms11145 User ID: 1604521 252403
    Reviewed Jan. 7, 2018

    "This is a great recipe and so quick to make. I did sub chicken for the pork as some others had suggested. I added mushrooms, also. I will definitely be making this again."

    MY REVIEW
    CookinLovin User ID: 7872989 281641
    Reviewed Jan. 7, 2018

    "I have made this, but I added actual egg rolls that I deep fried and cut up into four pieces to it. Sooooo good!"

    MY REVIEW
    mjlouk User ID: 1712085 281551
    Reviewed Jan. 5, 2018

    "This was great. So yummy. Kids liked it too which is always a plus. This recipe easy to make. I did you use extra soy sauce in mine. This recipe is 9 Weight Watchers Smart Points."

    MY REVIEW
    danielleylee User ID: 4484886 279706
    Reviewed Dec. 21, 2017

    "This turned out great. We added to our cafeteria menu. It had a really great flavor."

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