why make this recipe
This recipe cooks fast and fills you up. It mixes meat, cabbage, and rice noodles for a simple meal. It uses few pans and cleans up fast. For another easy rice and egg idea, try the Anjappar egg fried rice recipe which also works well for busy nights.
introduction
Easy Egg Roll in a Bowl with Rice Noodles tastes like an egg roll without the wrapper. You get the same flavors of garlic, ginger, soy, and sesame with less work. This dish is great for weeknights and for clearing out the fridge. If you want a different egg-and-greens option, see this spinach with boiled eggs recipe for another simple side.
how to make Easy Egg Roll in a Bowl with Rice Noodles
This recipe is simple. Cook the noodles, brown the meat, add the veggies and sauce, then toss together. Use medium heat and stir often so nothing burns. Finish by folding in the rice noodles until everything is hot.
Ingredients :
- 1 lb ground meat (pork, beef, or chicken)
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 1/4 cup green onions, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 8 oz rice noodles
- Salt and pepper to taste
- Optional toppings: sesame seeds, additional green onions
You can swap meats or serve this with a side like an easy chicken chicken pot pie with crescent rolls for a heartier meal.
Directions :
- Cook rice noodles according to package instructions; set aside.
- In a large skillet, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant.
- Add ground meat; cook until browned and no longer pink.
- Stir in coleslaw mix and green onions; cook until the vegetables are tender.
- Add soy sauce, salt, and pepper; mix well.
- Finally, toss in the cooked rice noodles and combine. Serve hot, topped with optional sesame seeds and more green onions.
Serve hot. You can pair it with a simple coconut rice side like in the Jamaican curry lentils with coconut rice post if you want more flavor and carbs.
how to serve Easy Egg Roll in a Bowl with Rice Noodles
Serve in bowls while hot. Top with sesame seeds and extra green onions. Add a drizzle of soy sauce or sriracha if you like more salt or heat. Use chopsticks or a fork.
how to store Easy Egg Roll in a Bowl with Rice Noodles
Cool to room temperature before storing. Put in an airtight container and keep in the fridge for 3–4 days. Reheat in a skillet over medium heat with a splash of water or oil. Do not freeze rice noodles; they get soft and mushy.
tips to make Easy Egg Roll in a Bowl with Rice Noodles
- Cook noodles just until tender; they will finish cooking in the pan.
- Use lean ground meat to reduce grease.
- For more crunch, add shredded carrots or water chestnuts at the end.
- If you like a richer taste, add a teaspoon of hoisin or oyster sauce.
- For meal prep, keep noodles and the cooked mixture separate until reheating. Also consider trying an easy chicken pot pie using crescent rolls when you want a different make-ahead dinner.
variation (if any)
- Make it vegetarian: use tofu or extra mushrooms instead of meat.
- Make it spicy: add chili garlic sauce or red pepper flakes.
- Change noodles: use shredded cabbage only for a low-carb version.
FAQs (minimum three FAQ)
Q: Can I use leftover cooked meat?
A: Yes. Add leftover meat in step 4 and heat through before adding noodles.
Q: Can I make this gluten-free?
A: Use gluten-free soy sauce or tamari and check noodles are rice-only. Rice noodles are usually gluten-free.
Q: How do I keep the noodles from sticking?
A: Rinse cooked rice noodles with cold water and toss with a little sesame or neutral oil before adding to the pan.
Q: Can I add eggs to this dish?
A: Yes. Push the meat to one side of the pan, scramble eggs on the other side, then mix in.
Q: Is this good for meal prep?
A: Yes. Store components separately if possible and combine when reheating.
Easy Egg Roll in a Bowl with Rice Noodles
Ingredients
Method
- Cook rice noodles according to package instructions; set aside.
- In a large skillet, heat sesame oil over medium heat. Add garlic and ginger; sauté until fragrant.
- Add ground meat; cook until browned and no longer pink.
- Stir in coleslaw mix and green onions; cook until the vegetables are tender.
- Add soy sauce, salt, and pepper; mix well.
- Finally, toss in the cooked rice noodles and combine. Serve hot, topped with optional sesame seeds and more green onions.