Egg Roll in a Bowl Ramen

Egg roll in a bowl ramen is an irresistible skillet of deconstructed egg rolls tossed with ramen noodles and I’m telling you now that you are going to love it.

I’ve been holding out on you, my friends. I first made this over a month ago and I’ve made it four more times since then. It was an immediate family favorite from the very first bite, and right now, I can’t get enough of it.

Egg Roll Ramen Skillet

The key to stress-free stir-fry recipes is prepping everything in advance. And this egg roll in a bowl with ramen works the same way. You’ll want to have the ingredients prepared and lined up next to the stove before you turn on the heat.

The bulk of the prep time for this recipe is spent slicing the vegetables. If you can find a bag of shredded matchstick carrots at the store, you’ll have everything prepped in just minutes. (And if you need to slice the carrots yourself, don’t stress, it honestly doesn’t take all that much time or effort!)

Once everything is assembled and ready to cook, the actual cooking time is barely ten minutes. You’ll need a large, deep skillet to stir fry. I typically use a pan like this one or this one. If you have a wok, that’s a great option too.

I like to use tongs or a fish spatula for stir-frying. You can use any sturdy wooden or metal spatula, but fish spatulas are the ultimate turner, stirrer, and stir-fry tool.

Egg Roll Noodles

While you can certainly make these egg roll noodles with any pasta you like, ramen noodles offer their curly goodness in every bite and we love them here.

I’ve made stir fries with rice noodles, and spaghetti or linguini in the past and they’re all delicious. However, my favorite choice for this egg roll noodle bowl is ramen noodles.

The bang bang sauce is the perfect finishing touch here, friends. Take a couple of minutes and stir the sauce together. It’s about to become one of your favorite condiments.

Spicy or hot sausage is my preference when making this recipe. The spicy sausage adds so much flavor, no other spices are required.

If you’re using ground beef or ground pork, you’ll need to add additional salt and pepper, to taste. And feel free to add whichever additional spices sound good to you as you make this.

Egg roll in a bowl ramen can be made as spicy or as mild as you like. We often add some Sriracha, chili paste, or gochujang for extra heat when tossing this together in the skillet.

Egg Roll in a Bowl Ramen

You’ll need the following ingredients to make this recipe:

• ramen noodles
• sesame oil
• spicy sausage, ground pork, or beef
• onion
• carrots
• green or red cabbage
• fresh ginger
• garlic
• low-sodium soy sauce
• green onions
• sesame seeds
• freshly ground black pepper
• kosher salt
• bang bang sauce

Egg Roll in a Bowl Ramen Recipe

Cook the ramen noodles according to package directions, discarding the flavor packet and draining them while they remain slightly chewy and al dente.

Rinse with cold water to halt the cooking process. Drizzle the noodles with sesame oil and toss with tongs to coat. Set aside.

In a large, deep-sided skillet over medium-high heat, cook and crumble the sausage. When it is almost done cooking, add the onion and continue cooking for another minute or two.

Add the carrots and cabbage to the skillet. Add a splash of water (about 2 tablespoons) and stir to combine.

Cover with a lid and reduce heat to medium-low. Cook for 4-5 minutes, until the cabbage has softened, stir a couple of times while it cooks.

Uncover the skillet and add the ginger and garlic. Stir and cook for a minute, until fragrant. Add the noodles and drizzle with soy sauce. Toss well to mix.

Top with green onions and sesame seeds. Season with pepper, taste and add salt ONLY if needed.

Scoop into bowls or onto plates and drizzle each serving with bang bang sauce, if desired.

If you enjoy stir fry meals even half as much as we do, you’ll want to try a few of these too. Tender bites of chicken, salty bacon, and crisp bell peppers are tossed in a fantastic sweet and spicy sauce to make the kids’ all-time favorite Chicken and Bacon Stir-Fry.

Saucy noodles, crisp hot vegetables, and tender bites of chicken are tossed together in this easy stir fry. A late-night Chinese food craving inspired this recipe for Stir Fry Noodles with Chicken and Vegetables.

With tender pork and noodles, broccoli, mushrooms, red pepper, and onions in a sticky sweet and tangy pepper sauce, there’s a lot to love in this Pepper Pork Stir-Fry.

Print

Egg Roll in a Bowl Ramen

These ramen egg roll bowls start with an irresistible skillet of deconstructed egg rolls. The egg roll mix is tossed with ramen noodles and drizzled with bang bang sauce. I'm telling you now that you are going to love this.

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 315kcal

Ingredients

• 2 packages ramen cooked to al dente and drained (the noodles should remain slightly chewy, do not add the flavor packet)
• 2 tablespoons sesame oil
• 1 pound spicy sausage or ground pork or beef (see note below if using plain pork or beef)
• 1 small yellow onion chopped into ¼-inch pieces, about ¾ cup
• 4 large carrots shredded or sliced into matchsticks, about 2 cups
• ½ head of green or red cabbage shredded about 6 cups
• 2 tablespoons minced ginger or ginger paste
• 4 cloves garlic minced
• ¼ cup low-sodium soy sauce
• 4 green onions sliced thin
• 2 teaspoons sesame seeds
• ½ teaspoon freshly ground black pepper
• kosher salt only if needed
• ¼ cup bang bang sauce homemade or store bought

Instructions

• Cook the ramen noodles according to package directions, discarding the flavor packet and draining them while they remain slightly chewy and al dente. Rinse with cold water to halt the cooking process. Drizzle the noodles with sesame oil and toss with tongs to coat. Set aside.
• In a large, deep-sided skillet over medium-high heat, cook and crumble the sausage. When it is almost done cooking, add the onion and continue cooking for another minute or two.
• Add the carrots and cabbage to the skillet. Add a splash of water (about 2 tablespoons) and stir to combine. Cover with a lid and reduce heat to medium-low. Cook for 4-5 minutes, until the cabbage has softened, stir a couple of times while it cooks.
• Uncover the skillet and add the ginger and garlic. Stir and cook for a minute, until fragrant. Add the noodles and drizzle with soy sauce. Toss well to mix.
• Top with green onions and sesame seeds. Season with pepper, taste and add salt ONLY if needed. Scoop into bowls or onto plates and drizzle each serving with bang bang sauce, if desired.

Notes

Spicy or hot sausage is my preference when making this recipe. The spicy sausage adds so much flavor, no other spices are required. If you’re using ground beef or ground pork, you’ll need to add additional salt and pepper, to taste. And feel free to add whichever additional spices sound good to you as you make this.

Nutrition

Calories: 315kcal | Carbohydrates: 8g | Protein: 14g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 886mg | Potassium: 416mg | Fiber: 3g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 32mg | Calcium: 61mg | Iron: 2mg

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