Egg Roll in a Bowl Ramen

Contents

Egg Roll Ramen Skillet Egg Roll Noodles Egg Roll in a Bowl Ramen Egg Roll in a Bowl Ramen Recipe

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.

black plate holding stir fry with noodles

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.

ramen stir fry in black dish with bang bang sauce on top

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.

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.

soy sauce being poured into noodle stir fry

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.

ramen noodle stir fry with sausage and cabbage

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.

close up photo of noodle stir fry with sauce

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.

Servings: 6 servings

Cook ModePrevent your screen from going dark

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.

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.