Egg Roll Noodles
Egg Roll Noodles are a delicious, veggie-filled easy dinner that your entire family will love! This noodle bowl has all of the contents inside of an egg roll and is so full of flavor.
My Egg Roll in a Bowl recipe is one of my family favorites, and my kids always devour it when I make it. However, a few times I've found myself thinking "this would be really good with noodles". Well, I just couldn't wait any longer and guess what. I was right. Egg Roll in a bowl IS delicious with noodles.
Not surprisingly, my kids loved this noodle version even more than the original recipe. My kids are straight up noodle crazy (Boursin Pasta is a favorite!), so this saucy and flavorful dish is going on repeat in our house!
Finish it off with something sweet like No Bake Peanut Butter Pie!
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Why You'll Love This Recipe
Easy - Once you get the sauce made, this dish comes together really easily. Simply cook the chicken and veggies, then toss together with the sauce and cooked ramen noodles!
Family Friendly - my entire family went crazy for these egg roll noodles!
Packed with Veggies - this noodle dish is packed with vegetables including green cabbage, onion, carrots, and bell peppers.
Ingredients
Sauce Ingredients - soy sauce, cornstarch, chicken broth, sesame oil, brown sugar, rice vinegar, Sriracha, and oyster sauce.
Ground Chicken - this lean protein is perfect in these egg roll noodle bowls. I also love it in my Cheesy Chicken Taco Soup.
Vegetables - shredded green cabbage, carrots, bell peppers, and onion add a ton of bulk, nutrients, and flavor to these noodle bowls.
Ramen Noodles - I love the texture of ramen noodles and they are absolutely perfect in this egg roll noodle dish. You can use fancy ramen noodles or the cheap kind! Both work (I've tested this with both!) and both are delicious. If you're a fan of ramen noodles too, check out my Thai Peanut Chicken Ramen and Vegetarian Ramen Noodle Soup!
Variations
Different Protein - instead of ground chicken you can use ground pork or ground turkey.
Switch up the Vegetables - while I wouldn't skip the cabbage, you could swap out the carrots and red bell pepper for other veggies like mushrooms, sliced zucchini, yellow or orange bell pepper, and diced sweet potatoes.
Different Noodles - I love using ramen noodles for these egg roll noodle bowls, but you could use rice noodles, vermicelli noodles, or regular spaghetti noodles.
Step by Step Instructions
Photo 1. In a small to medium bowl, whisk together the soy sauce and cornstarch until cornstarch has dissolved.
Photo 2. Add in the remaining sauce ingredients - sesame oil, sriracha, chicken broth, oyster sauce, brown sugar, and rice vinegar. Set aside until needed.
Photo 3. In a large skillet, add olive oil and ground chicken. Cook until browned, breaking into smaller pieces as it cooks.
Photo 4. Add the garlic and ginger, and stir to combine, cooking another minute.
Photo 5. Add the onion, cabbage, carrots, and bell pepper. Stir to combine. Add another 1-2 tablespoons of olive oil if needed.
Photo 6. Cover and let the vegetables cook for 10-13 minutes, stirring occasionally. I like to cover the pan to get the cabbage to cook a little faster by somewhat steaming it. While the vegetables are cooking, boil your noodles.
Photo 7. Once the vegetables are cooked, add the sauce and the cooked noodles, and toss well to combine.
Photo 8. Cook another 2-3 minutes to allow the sauce to thicken up. Serve topped with diced green onions. Enjoy!
Expert Tips
Storage - store leftovers in an airtight container for 2-3 days.
Reheat - you can reheat these in the microwave or on the stovetop over low heat.
Prep Ahead - to make this an even easier weeknight meal, you can prep the sauce in advance. Store in an airtight container in the fridge until you're ready to use it.
Gluten Free - you can make this gluten free by using rice ramen noodles and tamari instead of soy sauce. In addition, only use oyster sauce that is labeled as gluten free.
Recipe FAQs
Egg Roll in a Bowl is a recipe that is comprised of the contents of the inside of egg rolls, so cabbage, carrots, ground meat, and spices. Typically this is served over rice.
To cut down on weeknight prep time, I recommend prepping the sauce and vegetables ahead of time. The noodles are best eaten right when they are cooked so I would prepare the dish when it is dinner time.
Vietnamese egg rolls are typically wrapped in rice paper, while Chinese egg rolls are wrapped in a wheat-based wrapper. In addition, Vietnamese egg rolls often have very thin vermicelli noodles in them but they both include vegetables and ground meat.
Other Easy Dinner Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Egg Roll Noodles
Ingredients
Sauce
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- ½ cup chicken broth
- 2 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar or honey
- ½ tablespoon Sriracha more, for spicier noodles
Noodles
- 2 tbsp olive oil
- 1 lb ground chicken
- 3 cloves garlic minced
- 2 teaspoon fresh diced ginger
- 4 cups shredded cabbage
- 2 carrots peeled and diced
- 1 red bell pepper de-seeded, stem removed, and diced
- 1 onion diced
- 9 ounces ramen noodles
Instructions
- In a small to medium bowl, whisk together the soy sauce and cornstarch until smooth.
- Add the chicken broth, oyster sauce, sesame oil, rice vinegary, brown sugar, and Sriracha and whisk to combine. Set aside.
- In a large skillet or wok, add the olive oil over medium-high heat.
- Add the ground chicken and cook until cooked through and golden, breaking into smaller pieces as it cooks.
- Once cooked, add the garlic and ginger, and cook another minute.
- Add the cabbage, carrots, bell pepper, and onion and toss well to combine. You can add another 1-2 tablespoon of olive oil, too, which I do. Cover with a lid and let it cook for 10-13 minutes, stirring occasionally so the bottom doesn't burn.
- While the veggies are cooking, also cook the noodles according to package directions.
- Once the vegetables and noodles are cooked, add the noodles and sauce to the vegetables and toss well to combine. Cook another 2-3 minutes to let the sauce thicken up.
- Serve topped with diced green onions. Enjoy!
