Egg Roll Noodle Bowl Recipe
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!
Servings: 6 people
Calories: 585kcal
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!
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Notes
Nutritional information DOES include the baked egg roll wrappers.
Nutrition
Calories: 585kcal | Carbohydrates: 55g | Protein: 25g | Fat: 28g | Saturated Fat: 8g | Cholesterol: 103mg | Sodium: 1550mg | Potassium: 511mg | Fiber: 3g | Sugar: 3g | Vitamin A: 160IU | Vitamin C: 19.2mg | Calcium: 63mg | Iron: 3.1mg
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