The Egg Roll Noodle Bowl takes all the delicious flavors of a classic egg roll and transforms them into a satisfying, deconstructed bowl. It’s packed with savory ground pork, crisp cabbage, and carrots, tossed with noodles and seasoned with soy sauce, ginger, and garlic. This easy, one-pan meal offers the perfect combination of textures and flavors, with the crunchy veggies and tender noodles complementing the savory meat. It’s a quick weeknight dinner that provides all the satisfaction of an egg roll without the deep-frying!
Ingredients:
- 8 oz rice noodles or lo mein noodles
- 1 lb ground pork (or ground chicken or turkey)
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 medium onion, diced
- 4 cups shredded cabbage
- 2 carrots, julienned
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1/2 tsp red pepper flakes (optional)
- 2 green onions, chopped (for garnish)
- Sesame seeds for garnish
Instructions:
- Cook the noodles according to package instructions. Drain and set aside.
- In a large skillet, heat the sesame oil over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon as it cooks.
- Add the minced garlic, ginger, and diced onion to the skillet, sautéing for 2-3 minutes until fragrant and the onion is softened.
- Stir in the shredded cabbage and carrots, cooking until the vegetables are slightly tender, about 5-7 minutes.
- Add the cooked noodles to the skillet and toss everything together. Stir in the soy sauce, rice vinegar, hoisin sauce, and red pepper flakes (if using). Mix well until everything is evenly coated in the sauce.
- Remove from heat and garnish with chopped green onions and sesame seeds.
Serve immediately for a flavorful, wholesome meal that brings the essence of an egg roll into a comforting noodle dish!
