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Egg Roll Noodle Bowl

Prep Time 15 minutes
Cook Time 15 minutes
Servings 4

Ingredients

  • 12-16 oz rice noodles (or soba, udon, or rice)*
  • 1 tbsp olive oil
  • 1 lb ground pork (or use beef or chicken/turkey)
  • 1 tsp kosher salt, divided
  • 1 bunch scallions, thinly sliced, dark green and light/white parts separated
  • 4 cups coleslaw mix
  • 8 oz mushrooms, chopped roughly into small pieces (about 2 heaping cups)
  • 2 tbsp grated ginger
  • 2 cloves garlic, chopped
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • Sesame seeds, for topping
  • Sriracha (optional)

For the slaw (optional):*

  • 4 cups coleslaw mix
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • ¼ tsp kosher salt
  • *This recipe is most delicious with noodles, but if you want to lighten it up, you can skip the noodles and make the simple slaw above to use as a base for the bowl. Or (my favorite) do a combo of the slaw and rice noodles as a base for the bowl.
  • Note: ~ a 12 oz bag of coleslaw mix will give you about 7 cups. To have enough for the slaw and pork, just add in an extra cup of grated carrot or cabbage.

Items you can prep ahead (optional)

  • Cook 12-16 oz rice noodles (or soba, udon, or use rice)
  • Thinly slice 1 bunch scallions, separate dark green and light/white parts
  • Roughly chop 8 oz mushrooms into small pieces (about 2 heaping cups)
  • Grate 2 tbsp ginger
  • Chop 2 cloves garlic
  • Make the slaw (if using)

Instructions

  • Cook your noodles according to the package instructions. Once they’re cooked and drained, toss them in a bit of sesame oil and salt.
  • In a large skillet over medium-high heat, warm 1 tablespoon olive oil. Add the meat and ½ teaspoon salt. Break into chunks then let it cook undisturbed for about 3 minutes, or until deeply browned. Break up into smaller chunks and cook for about 2-3 more minutes or until cooked through, stirring occasionally. Transfer to a bowl or plate lined with paper towel.
  • If more than 1 tablespoon of oil is in the pan, pour some out (depends on meat used). If no oil is in the pan, add 1 tablespoon olive oil. Add white/light green parts of the scallions, cole slaw mix, mushrooms, and remaining ½ teaspoon salt. Cook for about 5 minutes, stirring occasionally, or until the mushrooms are cooked through and cabbage has softened.
  • Stir the pork back in along with the ginger, garlic, soy sauce, vinegar, and sesame oil. Stir for 30 seconds to 1 minute to mix everything together.
  • If making slaw, in a medium bowl, add the coleslaw mix, vinegar, sesame oil, and salt. Toss to coat.
  • Serve the pork mixture over a bed of noodles or slaw (or both, see recipe note). Top with the dark green parts of the scallions, sesame seeds, and sriracha (if using).

Notes

Substitutions:

  • To make vegetarian, use a block of tofu (pressed and crumbled) in place of the meat. Crispy it up in the pan just like the pork, but use double the amount of oil (you could also just bake it in the oven if that’s easier). 
  • Make your own coleslaw mix using cabbage and carrot (or any other shreddable veggie).
  • Substitute mushrooms with any other chopped up veggie (bell pepper, broccoli, etc…).

Storage:

  • Store leftover meat veggie mix in an airtight container in the fridge for up to 4 days or freezer for up to 2 months

Leftovers + Repurposing:

  • Warm up leftover meat/veg mix in the microwave. Serve over noodles, rice, cabbage slaw, or enjoy on its own. Top with scallions, sesame seeds, and sriracha.
  • Top with a fried egg.
  • Make fried rice with it.