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 rollâcabbage, carrots, and savory proteinsâcreating a dish thatâs both familiar and exciting. It’s a satisfying meal thatâs quick to prepare and perfect for those nights when youâre 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 didnât 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. Iâll probably double it next time.
Totally get thatâ2 tbsp soy sauce is kind of on the lighter side for a bolder flavor. Iâve also thought it needed a bit more âsauce-yâ 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!
This is such a clever mash-upâegg roll flavors but way quicker. I used beef and it came out really savory. The sesame oil at the end is the money move.
I tried it but I didnât have fresh ginger, so I used like⊠ginger powder. Also I forgot to toss with sesame oil at the end and it was still good, but not the same. Next time Iâll follow it better lol.
Yes!! That sesame oil finish makes it taste like you actually put in more work than you did. I used cabbage and it stayed nice and crunchy too.
Good but I had to throw away the cabbage. Can’t stand it! đĄ
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? đ
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 liked the flavor, but my noodles got a little too soft. I think I shouldâve drained them faster and not tossed them too long in the pan.
Totally agreeâramen noodles can go from perfect to mushy really fast. Iâd try draining them a minute earlier and definitely toss just until coated (like 30-60 seconds), then serve right away.
Maybe your heat was too high? I usually leave them in the boiling water till theyâre soft-soft, then I donât cook them again in the pan that long. Also did you use the seasoning packet? My noodles only get nice if I add a little.
I left out the ginger coz Iâm not a fan. Still turned out okay.
Yummy! My kids loved it! Iâll be making this again for sure! â€ïž
I used ground chicken and shredded cabbage like the recipe says. Texture was great, and the soy sauce flavor really came through. My only gripe: I shouldâve cooked the veggies a minute longer because I like them softer.
Easy to make! But I substituted chicken because I had it on hand. Still turned out great! âââââ
I made this for my kids and they loved it! Easy and quick meal. đ€
I donât get why you would use ramen noodles. Isnât that a bit odd for a recipe like this?
Iâm skeptical about ramen noodles without the seasoning packetâlike, thatâs the whole flavor. But honestly it still worked, just not as âinstantâ as I expected.
This was so easy to make! I loved it! The flavors were great and my kids finished their plates! đ
Wow. I didnât 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 tooâbetter flavor control.
Yum! I added some chili flakes for spice and it was amazing! đ„
Chili flakes? That’s a great idea! I love a little heat! đ¶ïž
I give it 2 stars cuz it was good but not egg roll enough. Also the recipe calls for sesame oilâi forgot it and used olive oil; turned out different. Still, Iâll try again properly.
Good comfort food. I used pre-shredded cabbage and it was so easy. Garlic couldâve been 3 cloves thoughâ2 felt mild for my taste.
Didnât taste like the egg rolls Iâm used to, not sure if Iâd make it again. đ
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 Iâll 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 Iâll test it. Did you use the chicken same amount as the 1/2 lb?
Love hearing that! Chicken is a great swapâglad 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 garlicđ. Still decent tho! đ
Garlic really makes a difference, but I’m glad it still turned out decent! đ
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 thatâonce the noodles soak everything up, the veggie portion disappears fast đ Next time Iâll 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.
1 package ramen noodles for half a pound of meat feels weirdly unbalancedâlike too much noodle. I adjusted and it was fine, but the original ratio didnât wow me.
I used chicken instead of pork, and it was just okay. Too much soy sauce, I think.
The ingredient list says 2 cups carrot or shredded cabbage⊠I used both and it was maybe too veggie-heavy. Still tasty though, just not balanced for me.
This was sooo good! My kids loved it. I’ll def make again!
I accidentally used too much ginger and it was overwhelming, so be careful. đŹ
Yeah, ginger can really be strong! I usually start with half the amount just in case. Better to add more if you need to.
But ginger is good for you! It’s like spicy medicine. Maybe a little too much is good sometimes?
Cute recipe! Easy to make and satisfying. Good for lunch!
This looks delicious! Can’t wait to try it tonight! đ
Way too salty for my taste! Next time I’ll skip the soy sauce.
Egg roll bowl? Where’s the egg? I’m confused!
Why are we using ramen noodles? Can’t we just use real pasta? Like spaghetti or something? đł 2 stars.
But real pasta is better! Ramen noodles just feel cheap. I don’t see why you would want to use them like that.
I think ramen gives it a unique flavor! It’s not the same as pasta, but it’s still delicious. Give it a try! đ
Not bad, but the flavor was a bit off. Maybe use more soy sauce? đ€·ââïž
I didnât have pork, so I used chicken… not sure if it was a good swap. đ
This recipe is so easy! I love it! I added some extra ginger.
Iâm skeptical about ditching the ramen seasoning packetâlike, thatâs half the flavor? Still ate it anyway and it was okay, but I missed the savory kick.
The instructions say âdiscard seasoning packetâ and honestly I miss it. I tried using a tiny bit and it became way more flavorful, but I guess thatâs personal preference.
Totally get itâthose packets can be clutch. I always keep a little bit aside too. If it tastes better to you with some, thatâs the point đ
I don’t like vegtables, but I tried it anyway. Wasn’t bad but a bit chewy.
Really solid weeknight meal. I used ground turkey and it still worked. Next time I might add a pinch of red pepper flakes for some heat.
Okay but why discard the seasoning packet? I tried once without, and it felt a little bland until I added extra soy sauce. Still good, just needs tweaking.
Tasted amazin, but I spent too long making it. Not sure if I’ll try again. đ€ 2 stars.
Pretty good! I swapped in pre-shredded cabbage and it still had a nice crunch after cooking. Next time Iâll add a little sriracha because it felt slightly mild.
This was delicious! I’m definitely adding it to my weekly rotation. đ
Looks good, but Iâm not a fan of cabbage. Can I just use more carrots instead?
I totally agree! This bowl is super easy to make and tastes amazing. It really has that comfort food vibe! đ
Not gonna lie, this feels like a lazy ramen hack. Ground meat + soy + ginger is fine, but âegg rollâ is a stretch.
Really easy to make, but I ain’t a fan of ramen. Prefer real noodles.
This was really good! My kids ate it all!
That’s awesome to hear! Kids can be so picky, so it’s great that they loved it!
I tried it but I didn’t really like it. The meat was greasy. đ€ą
Pretty good, but mine turned out a bit salty anyway (maybe my soy sauce was stronger than expected). Next time Iâll start with a slightly smaller amount.
meh. too salty? also sesame oil taste took over. maybe i cooked it too long.
Meh, tasted kinda bland and I don’t know why. I followed the recipe!
I find that adding a bit more soy sauce or some chili flakes really helps with the flavor! Maybe try that next time.
I can definitely make this faster than going out for Chinese food! Love it!
The recipe was alright but I hate ginger, so it wasn’t my favorite. How about some alternative suggestions next time? 3 stars.
Just leave the ginger out! It’s not essential, right? I think it will still taste good without it.
I totally get that! Ginger can be a strong flavor. You could try replacing it with some lemon juice or a bit of vinegar for a kick without the ginger taste.
This turned out way better than I expectedâginger and garlic make it taste like proper egg roll vibes. I added a tiny pinch of chili flakes and it was perfect. Will make again!
Isn’t it just fried rice with noodles? Kinda seems like the same thing.
Pretty good, but I think it needs more flavor. Maybe add some chili flakes?
This is basically my takeout craving in a bowlâso flavorful. The ginger + garlic combo really pops, and skipping the seasoning packet is smart.
The instructions are a little messy (like the
tag in the middle), but cooking it was easy. I added extra green onions and it made it feel fresher.
Yeah the
tag is definitely out of place đ but Iâm glad it still came together. Extra green onions is such a good move!
I tried it once and it was kinda bland for me. Maybe I used too little ginger? Also are we supposed to add the ramen seasoning packet or nah? Cuz it says discardâŠ
Made it for a quick weeknight dinner. Followed everything except I had pre-shredded cabbageâstill great. Next time I might add a little sriracha.
I didn’t have pork, so I used chicken. Turned out great! đ
This is such a clever comboâegg roll vibes but in noodle form. The ginger and garlic smell amazing. I added a little extra green onion and it was perfect.
Easy, quick, and cheap. Just like me, LOL! Definitely making again.
The instructions were pretty straightforward. However, my noodles got a bit mushy even though I followed the packageâmaybe I left them in the skillet too long.
Yum! My kids loved it! I’m calling it veggie surprise! đ
Do people really use ramen noodles for this? I thought it was a joke. đ€
This is such a comforting, takeout-style bowl. The ginger and garlic really make it taste âegg roll-ishâ without all the work. I used beef and it turned out great.
I tried this once and it was good, but I think it needed a little more soy sauce and maybe some sriracha? Also I accidentally used the ramen seasoning packet (oops) and it was saltier than I wanted. Stillâcomfy bowl for sure.
Yes!! I love that âegg rollâ vibe too. Ginger + garlic really nails it, and itâs so much easier than rolling everything by hand. Iâm definitely trying it with beef next time.
I swear I minced the garlic but it tasted kinda raw? Maybe I didnât cook it long enough. The texture was good though.
1/2 pound meat seems like a lot for 1 package noodles? Also my cabbage was raw at first (maybe my heat was too low). Next time Iâll cook veggies longer. But yeah, itâs edible.
Iâm not sure about the carrot/cabbage amountâfelt a bit veggie-heavy compared to the meat. But flavor was good and it didnât feel bland.
Yum! I added some chili flakes for a kick. Perfect dinner for my family.
Ok but sesame oil is strongâuse the full amount and it can overpower everything. I only did half and it tasted better to me.
Totally agreeâsesame oil can be intense. I usually add it at the end and start with 1/2 tsp. Full tablespoon next time might be too âtoastyâ for me too.
Interestingâcounterpoint: I actually like it strong. I always use the full 1 teaspoon (and yes, I know itâs called âfor flavor,â but itâs not subtle lol). Maybe your ginger/garlic ratio was different?
I followed the instructions but my sauce tasted a bit flat. Probably because I forgot the low-sodium soy sauce adjustment? Adding an extra splash of soy fixed it for me.
Okay but why discard the ramen seasoning packet? I always use it lol. Without it I had to add more soy sauce at the end.
Pretty tasty, but I think 2 cups of carrot/cabbage might be a little light depending on how veggie-forward you want it. Still, the 5-7 minutes did soften everything nicely.
Not gonna lie, I was skeptical about ramen noodles in something like this, but the sauce clings to them nicely. Texture was great.
Wait, you just toss the cooked ramen in with the meat and veg? No seasoning packet at all? I kinda wanna try it with the packet too but your version sounds tasty.
I felt the same wayâramen noodles usually get mushyâbut here they actually hold up. That sauce cling is the whole point đ
OMG this tastes like takeout. I didnât have fresh ginger, so I used dried (maybe like 1/2 tsp) and it was still good. Will repeat.
This tastes super close to an egg roll vibe, but way less work. I used beef and it browned nicely. Ginger/garlic combo is on point!
Yes!! I made this last week and it totally scratches the egg roll itch without all the rolling drama đ The ginger/garlic combo is the star.
I tried it with chicken and it was good, but I think my ginger was too strong? Next time Iâll use a little less. Still, super easy and the noodles saucey.