Pork Egg Roll Noodle Bowls

I love love LOVE egg rolls. They’re my favorite part about ordering Chinese take out, my second favorite part is getting to eat the take out on the couch in front of the TV, but that’s another story for another time. I’ve made various egg rolls on this blog over the years, such as these Cuban sandwich rolls, jalapeño popper, buffalo chicken, breakfast, and Rueben sandwich and I love them all dearly and equally. With that being said, homemade egg rolls can sometimes be a little tedious to make, especially when you’re tired after a long day of work. These Pork Egg Roll Noodle Bowls are like deconstructed egg rolls and the best part is that they’re quick, easy and very fulfilling. I hope you’ll give them a try soon!

Let’s start with the pork! Set a large skillet over medium-high heat. Once hot, add the sesame oil and the ground pork. Using a wooden spoon, break up the pork and cook until brown and cooked through, about 8 to 10 minutes. Season with salt and pepper.

**Tip: I’m using ground pork for this but, ground chicken, turkey or even ground beef would work in this recipe as well! I want to make it as simple as possible for you!**

Stir in the garlic, ginger and onion and cook until the onions are translucent, about 2 to 3 minutes.

**Tip: I like using a microplane to grate in the garlic and ginger into the pork. This way you don’t end up with big chunks of garlic or ginger which sometimes can overpower the dish!**

Add the julienned carrots, finely shredded cabbage, rice wine vinegar, soy sauce, and fish sauce and cook until the veggies have softened, another 2 to 3 minutes longer.

Cook the noodles according to the package directions and then drain and immediately add to the pork and vegetables and stir until evenly combined. Lower the flame to as low as it’ll go to keep warm.

**Note: Rice noodles are sometimes listed as pad thai noodles, which you can find in the Asian aisle of the super market, but if you can’t find them, you can also use vermicelli noodles as well!**

To mimic the crunchy egg roll wrapper in egg rolls, we’re going to fry strips instead so that we can top the noodle bowls with that! Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.

**Note: You could also use egg roll wrappers, they’re just much bigger and so you’ll need to cut into small strips and you won’t need as much!**

To serve, divide the noodle mixture to bowls and top with crispy wontons, scallions and sesame seeds. Serve with sriracha and soy sauce on the side.

If you don’t want to fry the wanton wrappers for the topping, you can just omit it and the bowls would still be great, or you can also use those store bought fried rice noodle crunchies that you find at salad bars sometimes. A nice crunch is always appreciated. 

This dish, for the most part, is gluten-free. The rice noodles don’t have gluten in them but if you do use the fried wonton wrappers you have to keep in mind that those aren’t gluten-free, so you’ll want to skip them.

Next time you have a craving for take out try this quick and easy recipe instead. It’s much healthier than your local take out and you’ll be so glad you did because it’s super delicious and incredibly easy to make!

Pork Egg Roll Noodle Bowls

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

These deconstructed Pork Egg Roll Noodle Bowls are a quick and easy weeknight meal that you can make when you're feeling take-out but want a healthy option!

Author: The Candid Appetite

Serves: 4 servings

Ingredients

• 1 tablespoon sesame oil
• 1 pound ground pork
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 small yellow onion, diced
• 1 large carrot, peeled and julienned
• ½ small cabbage, shredded
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon fish sauce
• 4 ounces rice noodles
• 6 wonton wrappers, cut into strips
• 2 cups canola or vegetable oil
• 3 scallions, sliced
• 1 tablespoon sesame seeds
• sriracha, for serving
• additional soy sauce, for serving

Instructions

1. Set a large skillet over medium-high heat. Once hot, add the sesame oil and the pork. Using a wooden spoon, break up the pork and cook until brown and cooked through, about 8 to 10 minutes. Season with salt and pepper.
2. Stir in the garlic, ginger and onion and cook until the onions are translucent, about 2 to 3 minutes. Add the carrots, cabbage, vinegar, soy sauce, and fish sauce and cook until the veggies have softened, another 2 to 3 minutes longer.
3. Cook the noodles according to the package directions and then drain and immediately add to the pork and vegetables and stir until evenly combined. Lower the flame to as low as it'll go to keep warm.
4. Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.
5. To serve, divide the noodle mixture to bowls and top with crispy wontons, scallions and sesame seeds. Serve with sriracha and soy sauce on the side. Enjoy!

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