Egg roll noodle bowl is a delicious fusion dish that brings the crispy, savory goodness of egg rolls together with the comforting, hearty texture of noodles. This creative twist on a classic egg roll combines flavorful stir-fried noodles with the essential components of an egg roll—cabbage, carrots, and savory proteins—creating a dish that’s both familiar and exciting. It’s a satisfying meal that’s quick to prepare and perfect for those nights when you’re craving something both crunchy and comforting.
The base of this dish is stir-fried noodles, which can be made from any type of pasta you prefer, though traditional Asian noodles like lo mein or rice noodles work best. These noodles are quickly tossed with a savory sauce made from soy sauce, sesame oil, garlic, and ginger, providing a rich, umami-packed foundation for the dish. The noodles soak up the sauce, becoming flavorful and satisfying with every bite.
The true magic of the egg roll noodle bowl lies in the toppings. Just like in a classic egg roll, shredded cabbage and carrots provide crunch and sweetness, while adding color and texture to the dish. You can also include other vegetables, like bell peppers or mushrooms, to enhance the dish and create a more vibrant mix of flavors. The vegetables are stir-fried with the noodles, giving them a tender yet crisp bite that perfectly complements the soft noodles.
For protein, ground pork, chicken, or even tofu can be added, offering a savory and hearty element to balance the lightness of the vegetables and noodles. Seasoned with soy sauce, a bit of hoisin sauce, and a touch of rice vinegar, the protein becomes flavorful and savory, adding depth to the dish. Top the bowl with crispy egg roll wrappers that are sliced into strips and fried until golden brown, mimicking the crunchy texture of a traditional egg roll.
The egg roll noodle bowl can be finished with a drizzle of sesame oil, a sprinkle of sesame seeds, and a few fresh herbs like cilantro or green onions for added freshness. For those who like a bit of heat, a dash of chili flakes or a drizzle of sriracha sauce can be added to bring a kick to the dish.
This bowl is a perfect fusion of two beloved comfort foods: the hearty, savory noodles and the crispy, flavorful elements of an egg roll. Whether you’re looking for a quick weeknight dinner or a fun dish to serve at a casual gathering, the egg roll noodle bowl is a flavorful, satisfying choice that everyone will love.
Ingredients
- 1 tablespoon vegetable oil for cooking
- 1/2 pound ground pork or beef, if preferred
- 2 cups carrot or shredded cabage
- 2 tablespoons soy sauce low sodium
- 1 tablespoon ginger fresh, grated
- 2 cloves garlic minced
- 1 package ramen noodles discard seasoning packet
- 1 teaspoon sesame oil for flavor
- 2 tablespoons green onions sliced
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add ground pork and cook until browned, breaking it apart with a spoon.
- Stir in carrot, soy sauce, ginger, and garlic. Cook for 5-7 minutes until cabbage is tender.
- Meanwhile, cook ramen noodles according to package instructions, without seasoning packet.
- Drain noodles and add to the skillet. Toss with sesame oil.
- Garnish with green onions and serve immediately.
Just wow! I didn’t have fresh ginger so I used ground and it still tasted amazing. My boyfriend asked for seconds, so yeah.
Not bad, but I felt like it needed more sauce. 2 tbsp soy sauce felt a little light for my taste. I’ll probably double it next time.
Totally get that—2 tbsp soy sauce is kind of on the lighter side for a bolder flavor. I’ve also thought it needed a bit more “sauce-y” vibe, especially with the ramen noodles. Doubling it next time sounds like a good move!
Pretty basic recipe. I was hoping for something more exciting.
Quick and simple, just how I like it! Will make again!
Good but I had to throw away the cabbage. Can’t stand it! 😡
I get it! Cabbage can be a love-hate thing. I’m not a fan either, but the rest of the dish is amazing! Maybe try swapping it for bell peppers next time? 😊
This is soooo good!! I added some sriracha and it was perfect. 5 stars!
I don’t have green onions. Can I just use regular onions? Will it still taste good?
I dunno, why call it egg roll noodle bowl if there’s no egg? Seems misleading!
I left out the ginger coz I’m not a fan. Still turned out okay.
Yummy! My kids loved it! I’ll be making this again for sure! ❤️
Easy to make! But I substituted chicken because I had it on hand. Still turned out great! ⭐⭐⭐⭐⭐
I made this for my kids and they loved it! Easy and quick meal. 🤗
I don’t get why you would use ramen noodles. Isn’t that a bit odd for a recipe like this?
This was so easy to make! I loved it! The flavors were great and my kids finished their plates! 😊
Wow. I didn’t think I could make something this tasty from ramen. Turned out way better than my last takeout attempt.
Right?? Ramen is such a cheat code. I love that you skipped the seasoning packet too—better flavor control.
Yum! I added some chili flakes for spice and it was amazing! 🔥
Chili flakes? That’s a great idea! I love a little heat! 🌶️
Didn’t taste like the egg rolls I’m used to, not sure if I’d make it again. 😕
I get what you mean! It’s not the same as a traditional egg roll for sure. Maybe try adding some more spices next time?
Banger! Dieters be like, this is too much carbs but who cares! lol.
This looks good but my husband hates noodles! Guess I’ll skip this one..
Meh, it was okay. The flavors were kinda bland. I expected more. 3/5.
Fantastic flavor! But my noodles turned mushy. How do I avoid that?
I don’t understand why your noodles got mushy. I always just boil em until they’re soft. Maybe you overcooked them?
To avoid mushy noodles, try cooking them for a shorter time or rinse them with cold water after draining. That helps stop the cooking process!
I used chicken instead of pork/beef and it still worked. Cook time for the cabbage was spot on. Would absolutely make again!
Wait, I thought you HAVE to use pork/beef for egg roll flavor. But if it worked with chicken… maybe I’ll test it. Did you use the chicken same amount as the 1/2 lb?
Love hearing that! Chicken is a great swap—glad the cabbage timing still worked out. Definitely trying this next time.
I didn’t have ground pork, so I used turkey. Still turned out okay, but not the same.
So filling! I bulked it up with some peas and it worked very well.
I made it exactly like it says and it was… fine? Ground pork browned well, but it needed something like chili oil or sriracha for me.
Easy to make but I forgot the garlic🙈. Still decent tho! 😁
Garlic really makes a difference, but I’m glad it still turned out decent! 😄
Could use more veggies tbh. Like 2 cups of carrot/cabbage disappears way too fast once you mix it with noodles. Add more cabbage or mushrooms next time.
Totally get that—once the noodles soak everything up, the veggie portion disappears fast 😅 Next time I’ll probably bump up the cabbage and maybe add some mushrooms too like you said.
Egg rolls? Noodles? What? Confused but I tried it and it was ok.
This is not egg roll, it’s a noodle bowl! Fake news!
I tried this and my noodles turned out a little mushy. I think I overcooked them while the meat mix finished. Flavor was still decent though.