Egg Roll Noodle Bowl Recipe. Pasta mixed with a flavorful egg roll filling made of pork, onion, spices, coleslaw, soy sauce, seasoned rice vinegar, sesame oil, sriracha, green onions, cilantro, and crispy wonton or egg roll wrapper strips!
This is a sponsored conversation written by me on behalf of No Yolks. The opinions and text are all mine.
Today’s recipe is sponsored by our friends at No Yolks®! Their yolk-free pasta ensures that their noodles are always firm, never sticky, and obviously delicious!
Today, I’m taking two of my very favorite things and smooshing them together to make the best recipe mash-up.
Ever.
Egg rolls meet noodles.
Together, they make this insanely easy, delicious, and perfect egg roll noodle bowl deliciousness.
YUM.
This recipe is definitely a flavor explosion in your mouth, and I promise, it’s super quick and easy to make.
Perfect for a busy school night or when you’re craving your favorite take-out dish . . .
this egg roll noodle bowl recipe will not disappoint!
Ingredients in egg roll noodle bowls:
- No Yolks® Extra Broad Noodles
- Extra lean ground pork
- Onion
- Ground ginger
- Garlic powder
- Salt and pepper
- Coleslaw mix <– shredded cabbage, red cabbage, and carrots
- Soy sauce
- Seasoned rice vinegar
- Sesame oil
- Sriracha
- Green onions
- Cilantro
- Optional toppings: fried (or baked) wonton or egg roll wrappers, lime juice, and sesame seeds
How do you make egg roll in a bowl?
- Cook No Yolks® Extra Broad Noodles according to package directions.
- Meanwhile, heat a large non-stick skillet over medium heat.
- Add in pork, onion, ginger, garlic, salt, and pepper.
- Cook, breaking up the pork as you go, until the meat is no longer pink and the onions are tender. About 5-10 minutes.
- Stir in coleslaw.
- Add pork mixture to drained pasta.
- Stir in soy sauce, vinegar, sesame oil, sriracha, green onion, and cilantro.
- Taste and re-season, if necessary.
- Serve with optional toppings and enjoy!
How to make crispy egg roll or wonton strips:
Crispy wonton or egg roll strips are GREAT for added crunch and texture. Today, I chose to use egg roll wrappers and bake them, but you CAN use wonton wrappers and fry either wrapper if you choose.
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
- Place 8 (more or less) egg roll wrappers on top of each other. Cut the wrappers into 8 even strips.
- Place them in a single layer onto the prepared baking sheet.
- Spray with cooking spray and sprinkle with salt.
- Bake in preheated oven for about 7 minutes. Watching carefully so they don’t burn.
- Remove from oven, crumble over prepared pasta dish, and enjoy!
Perfectly cooked noodles, flavorful pork, crunchy slaw, tangy dressing, crispy egg roll strips . . .
. . . you need this quick and easy egg roll noodle bowl recipe in your life!
– Jennifer
Egg Roll Noodle Bowl Recipe
Ingredients
Egg Roll Noodle Bowl
- 1 (12 oz) package No Yolks® Extra Broad Noodles
- 1 pound lean ground pork I used 93% lean
- ½ yellow onion diced
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 (8.5 oz) bag coleslaw mix (shredded cabbage, red cabbage, carrots) - dressing discarded
- ¼ - ½ cup soy sauce
- ¼ cup seasoned rice vinegar
- ¼ cup sesame oil
- 2 tablespoons sriracha plus more to taste if necessary, I used 1/4 cup
- ¼ cup chopped green onion plus more for serving
- ¼ cup chopped cilantro plus more for serving
- Baked or fried egg roll or wonton strips optional for serving (directions for baking below)
- Lime juice optional for serving
- Sesame seeds optional for serving
Baked Egg Roll Strips
- 8 egg roll wrappers more or less if desired
- Cooking spray
- Salt to taste
Instructions
Egg Roll Noodle Bowl
- Cook No Yolks® Extra Broad Noodles according to package directions.
- Meanwhile, heat a large non-stick skillet over medium heat.
- Add in pork, onion, ginger, garlic, salt, and pepper.
- Cook, breaking up the pork as you go, until the meat is no longer pink and the onions are tender. About 5-10 minutes.
- Stir in coleslaw.
- Add pork mixture to drained pasta.
- Stir in soy sauce, vinegar, sesame oil, sriracha, green onion, and cilantro.
- Taste and re-season, if necessary.
- Serve with optional toppings of baked egg roll strips, a squeeze of lime, sesame seeds, and enjoy!
Baked Egg Roll Strips
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone mat. Set aside.
- Place 8 (more or less) egg roll wrappers on top of each other. Cut the wrappers into 8 even strips.
- Place them in a single layer onto the prepared baking sheet.
- Spray with cooking spray and sprinkle with salt.
- Bake in preheated oven for about 7 minutes or until crispy and golden brown. Watching carefully so they don't burn.
- Remove from oven, crumble over pasta, and enjoy!
- Take 5 seconds to rate this recipe below. We greatly appreciate it!
Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
Alice
Jennifer @ Show Me the Yummy