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.

Egg Roll Noodles topped with diced green onions.

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!

Jump to:

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.

Egg Roll Noodles topped with diced green onions in a large white pan.

Recipe FAQs

What is Egg Roll in a Bowl?

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.

Can egg roll noodles be made in advance?

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.

What is the difference between Vietnamese egg rolls and Chinese egg rolls?

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

Egg Roll Noodles

An easy and flavorful recipe for egg roll noodles that your family will love.
Print Pin Rate
Course: Main Course
Cuisine: Asian
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 413kcal

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!

Notes

This recipe is super adaptable! Don't stress over amounts of veggies. To me, the more the merrier but you can use what you have on hand or what's in season!
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.

Nutrition

Calories: 413kcal | Carbohydrates: 40g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 65mg | Sodium: 1741mg | Potassium: 721mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4071IU | Vitamin C: 46mg | Calcium: 57mg | Iron: 3mg
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