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5 from 1 vote

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!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Dish, Pasta
Cuisine: American, Chinese
Keyword: easy, egg roll, ground pork
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
  • 1/2 yellow onion diced
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (8.5 oz) bag coleslaw mix (shredded cabbage, red cabbage, carrots) - dressing discarded
  • 1/4 - 1/2 cup soy sauce
  • 1/4 cup  seasoned rice vinegar
  • 1/4 cup  sesame oil
  • 2 tablespoons sriracha plus more to taste if necessary, I used 1/4 cup
  • 1/4 cup chopped green onion plus more for serving
  • 1/4 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