Egg Roll Ramen Bowls

There’s something about this salty and savory noodly bowl of goodness that’s making me think this dish will become a regular in our dinner rotation.

Veggie packed skillet meal in cooked in 30 minutes!

Your favorite appetizer turned main event. These are great served with a side of crab rangoons -> try these crab meat egg rolls for another fun twist on this non-traditional Chinese dinner.

How to make egg roll ramen bowls

Start by prepping all of your veggies. Thinly slice your onion, red bell pepper and scallions.

Heat a skillet over medium high with 1 tablespoon of sesame oil. Add sliced onions and cook for about 4 minutes, stirring regularly. Add 5 cloves of minced garlic and stir with your onions.

Add ground pork to the pan and cook until no longer pink, breaking it up and mixing with the onions.

Meanwhile…

While your pork is busy cooking, you can start boiling water for your noodles and mixing up the sauce!

You’ll use 3 packets of ramen noodles for this recipe. We won’t be using the flavor packet for this recipe, so any flavor package is fine. Cook the ramen for 2 minutes in boiling water, then drain. Toss with 1 tablespoon of sesame oil and set aside.

Whisk together soy sauce, hoisin sauce, rice wine vinegar, crushed red pepper flakes and ground ginger. In a small separate bowl, mix corn starch with 2 tablespoons of water. Add the corn starch slurry to the rest of the sauce ingredients and whisk to combine.

Back at the skillet…

When the pork is cooked, you can add the sliced bell pepper and bag of cole slaw mix into the skillet. Cook for 4-5 minutes, or until the cabbage has softened.

Add cooked ramen and sauce and toss to combine. Cook for a few minutes to let the flavors meld together. Top with sliced green onions and serve.

Try crab meat egg rolls as a side for your skillet!

Egg Roll Ramen Bowls

Veggie packed skillet meal in cooked in 30 minutes!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Course dinner, lunch

Servings 0

Equipment

• large skillet

Ingredients

  

Sauce

• ⅓ cup low sodium soy sauce
• 1 tbsp corn starch
• 1 tsp ground ginger
• ¼ cup hoisin sauce
• 2 tbsp rice wine vinegar
• 1/2 tsp red pepper flakes

Skillet

• 3 packages ramen noodles any flavor – you won't use the flavor packet
• 2 tbsp sesame oil
• 1 yellow onion small, thinly sliced
• 5 cloves minced garlic
• 1 lb ground pork
• 1 red bell pepper thinly sliced
• 1 bag coleslaw mix
• 3 green onions sliced

Instructions

 

• Whisk soy sauce, ginger, hoisin sauce, rice wine vinegar and red pepper flakes together in a small bowl.
• In a separate bowl, whisk corn starch with 2 tbsp water until combined, then add to the bowl with the rest of the sauce ingredients.
• Add 1 tbsp of sesame oil to a skillet and heat on medium high. Add onions and cook for 4 minutes. Add garlic and stir.
• Add ground pork to the skillet and cook until no longer pink, stirring regularly.
• Boil water and cook ramen noodles for 2 minutes. Drain then toss with 1 tbsp of sesame oil.
• Add bell peppers and coleslaw mix to the skillet. Cover and cook for 4 minutes, stirring once.
• Add cooked ramen to the skillet and toss all with prepared sauce. Allow to cook and additional few minutes.
• Top with sliced green onions and serve.

Keyword 30 minute, ramen, skillet, vegetables

Recipe adapted from 12 Tomatoes.