We love Asian egg rolls, but they can be challenging to make. Simplify everything with this deconstructed egg roll made on the stovetop and served in a bowl. —Courtney Stultz, Weir, Kansas
In a large cast-iron or other heavy skillet, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic and seasonings. Add cabbage and carrots; cook until vegetables are tender, stirring occasionally, 4-6 minutes longer.
Cook rice noodles according to package directions; drain and immediately add to pork mixture, tossing to combine. Sprinkle with green onions. If desired, serve with additional soy sauce.
Egg Roll Noodle Bowl Tips
How do I make this recipe vegetarian?
To make this recipe vegetarian, substitute the pork with mushrooms, scrambled eggs or tofu.
What sides go well with noodle bowls?
Noodle bowls can be filling on their own, but for a big meal, try pairing it with corn succotash or green beans.
How can I make this noodle bowl faster?
To save time when making this noodle bowl, use store-bought bags of shredded cabbage and matchstick carrots. Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
