Egg Roll Noodles

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An easy and flavorful recipe for egg roll noodles that your family will love.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 413kcal

Author: Taylor Ellingson

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.

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