The Egg Roll Noodle Bowl is a deconstructed take on the classic egg roll, combining all its delicious flavors in a quick and satisfying dish. Savory ground pork (or chicken) is stir-fried with cabbage, carrots, and aromatics, then tossed with tender noodles and a flavorful soy-based sauce. A sprinkle of green onions and sesame seeds adds the perfect finishing touch. This easy, one-bowl meal delivers all the comfort of an egg roll without the deep frying.
Egg Roll Noodle Bowl
Ingredients
- 1 tbsp sesame oil
- 1/2 pound ground pork
- 1 tbsp soy sauce
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp ground turmeric
- 1/4 tsp black pepper
- 6 cups shredded cabbage
- 2 large carrots, shredded
- 4 ounces rice noodles
- 3 green onions, thinly sliced
- Additional soy sauce, optional
Instructions
- In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes.
- Stir in soy sauce and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
- 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.
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