Egg rolls and ramen noodles are a mainstay in Asian cuisine and are enjoyed throughout the world.
Combining quick-cooking ramen noodles with savory egg roll filling is a recipe for success and makes for a convenient, delicious, and filling meal.
This simple recipe is easy to customize with your choice of protein if ground pork isn’t your thing. Add additional veggies and spice it up, too, if you’d like.
Cut down on meal prep time by using pre-chopped ingredients and a bag of coleslaw mix.
WHY THIS WORKS
- Satisfying and balanced meal with carb, protein, and veggies.
- Can be made in 20 minutes or less if you’re using pre-chopped ingredients
- Use of 5 spice seasoning blend for convenience
- Low sodium soy sauce or coconut aminos if you’re going soy free, still gives flavor with much less sodium than regular soy sauce.
- Easy to customize with your choice of protein
- Goes well with other vegetables like stir fry blend and mushrooms
- A great dish for using up leftover vegetables and leftover meat or chicken
- Spicy flavor is an option
INGREDIENTS FOR QUICK EGG ROLL RAMEN NOODLES
- Sesame oil – The best oil that goes well with this dish. Imparts a nutty and earthy flavor. But other cooking oils will do, too, if you don’t have sesame oil.
- Garlic – Contains compounds with anti-inflammatory effects. Fresh garlic is more flavorful. But if you prefer not to deal with chopping garlic, jarred minced garlic will do, too. You could also look out for peeled whole garlic cloves.
- Yellow onion – Nutrient and antioxidant-packed with anti-inflammatory effects. Onions also contain fiber and prebiotics, which may help boost gut health . You can find pre-diced onions (typically white diced onions) at the grocery store if you don’t want to chop onions. Yellow onion has a more pungent flavor while white onion is milder.
- 5 spice seasoning blend – A blend of anise, ginger, cinnamon, fennel, and black pepper. You may see variations of this blend at the store.
- Low sodium soy sauce or coconut aminos
- Regular soy sauce contains a high amount of sodium at nearly 1,000 milligrams for 1 tablespoon.
- Health experts recommend no more than 2,300 milligrams of sodium a day to reduce the risk of high blood pressure and heart disease .
- Low sodium soy sauce contains nearly half the sodium of regular soy sauce.
- Coconut aminos is also lower in sodium and a good substitute if you are trying to avoid soy. It is made from the fermented sap of coconut palm and sea salt though it does not have a coconut taste. Coconut aminos is also a dark color like soy sauce and comes in a bottle.
- Ramen noodles – Just the noodles, no need for the seasoning packet that comes with it.
- Coleslaw mix – A coleslaw mix of nutrient-rich green cabbage, red cabbage, and carrots are used here. Feel free to use any coleslaw mix in a bag. If you are chopping your cabbage and carrots, you’ll need about 8 cups. Bagged coleslaw mix is super convenient for other dishes. Check out my avocado coleslaw salad recipe, too.
- Chopped fresh green onions or cilantro – Green onions are great in this dish, and I love them, but my spouse is not a fan. So, we use cilantro instead for this recipe. Cilantro also pairs with many international flavors. You can omit these ingredients altogether if you don’t care for them.
- Optional to make this dish spicy: Sriracha sauce, red chili paste, or red pepper flakes.
Start with mincing the garlic and dicing the onion if you’re using the ones not pre-minced and pre-diced.
In a small bowl or cup, whisk together the low sodium soy sauce or coconut aminos with 5 spice seasoning blend.
If you want to make this spicy, add 1-2 teaspoons of Sriracha sauce or red chili paste, or 1/4 teaspoon of red pepper flakes to the blend.
Taste the sauce and adjust the seasoning as needed. Set sauce aside.
Heat the oil in a large skillet or sauté pan on medium to high heat. Add the diced onions and cook for about 3 minutes, stirring occasionally with a wooden, until softened.
Tip: to test if the oil is hot enough when you’re cooking anything, toss a piece of whatever you’re cooking into the pan. If it sizzles, it’s hot enough.
Add minced garlic and cook for 30 seconds. Then push the garlic and onions to the side of the skillet.
Add the ground pork to the center of the skillet and cook for 30 seconds. Then with a wooden spoon, break the pork apart and continue to cook until no longer pink.
While the pork is cooking, start boiling a pot of water to cook the ramen noodles. Once the water is boiling, add the ramen noodles and cook for 2 minutes. After noodles are cooked, use a colander over the sink to drain.
The ground pork will look like this once cooked.
Add the coleslaw mix to the skillet and cook until the coleslaw reduces in size and slightly wilts. Put a lid on the skillet to speed up the process and it will cook in about 2 minutes. If you don’t have a lid, it will take a couple of minutes or so longer.
Add the cooked ramen noodles and low sodium soy sauce or coconut aminos and spice blend to the skillet. Cook another 1-2 minutes and toss everything together until well-combined. Taste and adjust the seasoning to your liking.
Top with chopped fresh green onions or cilantro, serve immediately, and enjoy! Leftovers may be stored in an airtight container in the fridge for up to 3 days.
Feel free to use ground beef, chicken, or turkey in place of ground pork. If you have any leftover cooked beef or chicken, you can chop it up or shred it and use that, too, for your protein.
You can also use shrimp.
For a vegetarian meal, try tofu instead of animal protein.
Sesame oil has a nutty, earthy flavor that is commonly used in stir fry and noodle dishes. But fear not if you don’t have any sesame oil. You can use any of these oils, too, without changing the overall flavor too much:
One of the pet peeves I sometimes have with noodle dishes at the restaurant is the lack of veggies and mostly noodles.
What’s great about this recipe, as with all cooking at home, is you control the ingredients.
If you’d like to add other vegetables to the dish along with the amount of coleslaw in this recipe, consider increasing the amount of sauce to accommodate more ingredients.
Or you can reduce the noodles and add more vegetables.
If you are reducing the amount of coleslaw and adding other vegetables, consider half a bag of the coleslaw and about 4 cups of the vegetables you’d like to add.
The vegetables listed below are typically used in stir fry dishes and also work well in this recipe. Have all of your veggies chopped before you start cooking. Or look out for the pre-cut versions for convenience.
Harder vegetables like broccoli and carrots take longer to cook so you’ll want to cut those into small pieces and julienned, respectively, to reduce cooking time.
– stir fry blend
– baby corn
– bell peppers thinly sliced
– broccoli chopped
– carrots julienned
– mushrooms sliced
– water chestnuts sliced
The 5 spice seasoning blend has ginger. But for more ginger flavor, add 1 teaspoon of ground ginger or grated fresh ginger to the soy sauce and 5 spice seasoning blend.
If you don’t care to garnish with green onions and cilantro, it’s okay to omit them. Or you may like to try these other toppings:
– chopped fresh Thai basil
– wonton strips
– sesame seeds
– crushed peanuts
– toasted and chopped cashews
Quick Egg Roll Ramen Meal
- measuring cups
- measuring spoons
- 1 large skillet or sauté pan
- 1 wooden spoon or wooden spatula
- 1 medium pot for cooking ramen noodles
- 1 colander to drain the cooked noodles
- 1 tongs for serving
- 1 chopping board (if not using pre-cut ingredients
- 1 sharp knife (if not using pre-cut ingredients)
- 1/3 cup low sodium soy sauce or coconut aminos
- 2 tsp 5 spice seasoning blend
- 2 tbsp oil for cooking (sesame oil for best flavor but not a problem if you don't have it)
- 1/2 big yellow onion diced (or 1 small yellow onion). Look for fresh pre-diced onions if you prefer not to chop.
- 4 garlic cloves, minced (or 2 tsp jarred minced garlic–see note below)
- 1 lb ground pork (or ground beef, turkey, or chicken)
- 3 3 oz packages of ramen noodles
- 1 16 oz bag of coleslaw mix
- chopped fresh green onions or cilantro
- Optional: to make it spicy add 1-2 tsp of Sriracha sauce or red chili paste, or 1/4 tsp red pepper flakes.
- Whisk low sodium soy sauce or coconut aminos with 5 spice seasoning blend in a small bowl or cup. Optional: to make this spicy, add 1/4 teaspoon of red pepper flakes, or 1-2 teaspoons of Sriracha sauce or red chili paste to the mix.
- Heat the oil over medium-high heat in a large skillet or saute pan. Add the onion and cook for about 3 minutes, stirring occasionally with a wooden spoon, until softened.
- Add the garlic, cook for about 30 seconds, then push garlic and onions to the side.
- Add the ground pork to the center of the pan and cook for about 30 seconds, then break apart with a wooden spoon. Continue to cook until no longer pink.
- While ground pork is cooking, start boiling water to cook the ramen noodles. Once the water begins to boil, add the ramen noodles and cook for 2 minutes. Once cooked, strain noodles in a colander over the sink.
- When the ground pork is all cooked, add the coleslaw mix. Cook until the coleslaw has reduced in size and slightly wilted. This will take about 2 minutes if you place the lid on the pan. It will take a couple of minutes or so longer if you don't have a lid.
- Once the coleslaw has cooked, add the noodles and soy sauce (or coconut aminos) + 5 spice seasoning blend mixture. Toss everything until well combined.
- Taste and adjust seasonings as needed. Top with chopped fresh green onions or cilantro and enjoy!
Tried this recipe? Share in the comments how it worked out for you and how you made it your own with variations or adaptations you made.