Name: Egg Roll Noodles for the Table
Yield: 4

Egg Roll Noodles are made by taking the filling from your favorite egg roll recipe, sautéing it all together in a skillet, and adding some noodles.

Completed Egg Roll Noodles in a wide skillet, beautifully garnished with fresh green onions.

Best Egg Roll Noodles

Within minutes of sharing the recipe for this Egg Roll in a Bowl, I received an email asking how exactly to add noodles to the dish. Should we double the sauce? What kind of noodles? Do the veggies stay the same?

Instantly, I was intrigued by the idea and determined to make “egg roll noodles” a thing! I’m so grateful for the email (Thanks, Sara!) because this dish is unbelievably good! Sauce-coated noodles, crisp-tender veggies, and evenly browned pork? Egg Roll Noodles: I’m IN.

Assortment of ingredients for egg roll noodle recipe, including cabbage, red pepper, onion, carrots, ramen noodles, ground pork, garlic, and ginger.

Ingredients In Egg Roll Noodles

Below are the main noodle ingredients (excluding the sauce).

Onion: Thinly slice the onion or use pre-diced or frozen onions.
Garlic: Mince fresh garlic or use jarred minced garlic for quicker prep.
Ginger: Use minced fresh ginger or ginger paste, or substitute 1/2 tsp ground ginger.
Ground pork: Ground pork is best for flavor, but you can substitute ground beef, chicken, or turkey.
Red pepper: Any sweet pepper works, or swap for mushrooms or broccoli.
Green cabbage: Use 3 cups; you can chop yourself or buy this pre-chopped.
Matchstick carrots: Use 3/4 cup, and save the rest for Broccoli Cheddar Soup.
Ramen noodles: Discard the seasoning packets and use only the noodles.

Sautéing onions, ginger, garlic, pork, vegetables, and noodles in a pan, each added one after the other, finished with sauce.

How To Make Egg Roll Noodles

Here are some tips to make the process go as quickly and smoothly as possible!

Make the sauce ahead of time to save a few minutes when cooking.
Prep veggies: Use a Mandoline slicer for even, thin sliced veggies.
Cook Ramen: Don’t overcook the noodles—they’ll continue cooking in the pan.
Cook Pork: Let the pork sit undisturbed for a bit to get a nice sear before breaking it apart!
Veggies: Don’t overcrowd the pan—cook in batches if needed.
Combine: Keep tossing everything to make sure everything soaks up the sauce.

Sauce Ingredients

The sauce is as simple as just whisking everything together in a bowl!

Soy sauce: Use reduced or low-sodium soy sauce so this dish isn’t too salty.
Chicken broth or stock: If using beef instead of pork, use beef stock or broth.
Cornstarch: This helps thicken the sauce. Here is a list of substitutes if needed.
Sesame oil: Usually found in the Asian ingredients section of most stores.
Rice vinegar: If you see a label saying rice wine vinegar, it’s the same thing.
Brown sugar: Another balancing ingredient.
Oyster sauce: This ingredient gives this dish a restaurant-quality flavor.
Sriracha sauce: You can leave this out or add more if you love spice.