Egg Roll Rice Noodle Bowl

 For a simple, easy gluten free meal try this recipe for Cabbage Egg Roll noodle bowl. It is by Courtney Stultz, Kansas, and with just a few small changes to suit our family, I had dinner ready and on the table in no time.
 Bettie is not a fan of stir fries and really likes that neon pink Sweet & Sour sauce so I wasn’t sure if she would like this but she did and said we should have it again. I will just because I really liked it and it is Gluten Free (if you use GF soy sauce), necessary when you are a Celiac.
 I used the ground ginger called for even though I had fresh ginger and it worked very well. I always have cooked mushrooms in the freezer so added them and used coleslaw mix as my cabbage and carrots. It does need the turmeric as turmeric has a flavor that you find in Chinese 5 spice blends. I used dried garlic soaked in some of the water from the rice noodles and brown rice noodles instead of white though either will work. Also toasted some Sesame Seeds while the pork was browning and this made a nice crunch addition. If like me you can’t have the egg roll wrappers this is a good substitute and just good even if you can have them.
Egg Roll Noodle Bowl  
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 2 servings
1/2 tablespoon sesame oil  (I didn’t use any oil and it worked great)
1/4 pound ground pork
1/4 cup mushrooms
1/2 tablespoon soy sauce
1/2  garlic clove, minced (dry works fine)
1/2  teaspoon ground ginger
1/4 teaspoon salt
1/8  teaspoon ground turmeric
1/8 teaspoon pepper
3 cups shredded cabbage (about 1/2 small head)
1 large carrot, shredded (about 1 cup)
2 ounces rice noodles
3 green onions, thinly sliced
Additional soy sauce, optional
In a large skillet or wok, heat oil over medium-high heat; cook and crumble pork until browned, 4-6 minutes. Stir in soy sauce, garlic mushrooms and seasonings. Add cabbage and carrots; 
Or coleslaw mix, cook 4-6 minutes longer or until vegetables are tender, stirring occasionally.
 Meanwhile, 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. Yield: 2 servings.
*Most rice noodles will stand in cold water and just add and stir until warm. 


  1. OH!!! I will definitely try this! Thanks! And I was thinking about the Sweet-n-Sour Sauce, too, while I was reading this. There is only one brand we like. So Bettie was okay without an actual egg roll to use with S-n-S sauce? Good to know!

    1. Yes, she didn't miss the actual egg roll at all. Guess you could drizzle some on for you diehard SnS sauce users, 🤣

    2. LOL I had that same thought to drizzle a little on a bite to try it. ;-)

    3. Bettie agrees with you and wants to know what Brand you use. I made it with half and half beef and pork, but it really tastes more like a egg roll with the pork.


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