A delicious egg roll noodle bowl makes a quick, hearty weeknight dinner. You can add more veggies, top it with a poached egg or even make it vegetarian.
Egg Roll Noodle Bowl
Updated on Jan. 06, 2025
Especially on a cold night, there’s nothing like a heaping, steaming egg roll noodle bowl. Packed with carrots and cabbage, ground pork, rice noodles and a medley of seasonings, this bowl (like an egg roll, but in an unrolled version) is absolutely delicious. It also comes together very quickly, despite tasting like it’s been simmering all day.
Ingredients for an Egg Roll Noodle Bowl
- Sesame oil: Sesame oil delivers a nice nutty flavor, but feel free to use another type of oil if that’s what you have on hand.
- Ground pork: Taking the time to really brown the pork before adding the other ingredients really amps up the flavor.
- Seasonings: We use a blend of soy sauce, garlic, ground ginger, salt, ground turmeric and pepper to season this bowl; feel free to add some spice in the form of Sriracha or another hot sauce if you prefer.
- Cabbage and carrots: To save time, you could use a bag of coleslaw mix instead of shredding the cabbage and carrots.
- Rice noodles: Rice noodles (the egg roll noodles, in this case) are thin and do a good job of soaking up the soup’s flavors.
- Green onions: Topping this dish with thinly sliced green onions adds a fresh, herby flavor.
Directions
Step 1: Brown the pork
In a large cast-iron or other heavy skillet, heat the oil over medium-high heat. Cook and crumble the pork until it’s browned, four to six minutes.
Step 2: Add the remaining ingredients
Stir in the soy sauce, garlic and seasonings. Add the cabbage and carrots, then cook until the vegetables are tender, stirring occasionally, four to six minutes.
Step 3: Cook the noodles and serve
Cook the rice noodles according to the package directions, then drain them and immediately add them to the pork mixture, tossing to combine. Sprinkle the finished dish with green onions, and serve with additional soy sauce, if desired.
Egg Roll Noodle Bowl Variations
- Use other veggies: Swap in bell pepper, mushrooms or another veggie for the carrots and cabbage.
- Top it with an egg: We love adding a poached egg on top of these egg roll noodles.
- Make it meatless: Sub tofu for the ground pork if you’d like to make a meatless version of this bowl.
How to Store an Egg Roll Noodle Bowl
You can store any leftovers in an airtight container in the fridge, where they’ll stay good for a couple of days.
Can you make an egg roll noodle bowl ahead of time?
You could, but since this bowl takes about 15 minutes to prepare and is really best enjoyed fresh, we wouldn’t necessarily recommend making it ahead of time.
Egg Roll Noodle Bowl Tips
How do I make this recipe vegetarian?
To make this egg roll noodle bowl recipe vegetarian, substitute mushrooms, scrambled eggs or tofu for the pork.
What sides go well with noodle bowls?
Noodle bowls can be filling on their own, but for a big meal, try pairing noodle bowls with corn succotash or green beans.
How can I save time when making this egg roll noodle bowl?
To save a little time, you can use store-bought bags of shredded cabbage and matchstick carrots.
Watch How to Make Egg Roll Noodle Bowl
Egg Roll Noodle Bowl
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 tablespoon sesame oil
- 1/2 pound ground pork
- 1 tablespoon soy sauce
- 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 cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork for 4-6 minutes or until browned. Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
- Cook 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.
Nutrition 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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We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
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