Egg Roll In a Bowl with Ramen – 1 Pan, 25 Minutes, High Protein
This egg roll in a bowl gives you all the savory, satisfying flavor of takeout in a quick one pan meal. Ramen noodles make it a little heartier and quicker, while the ingredients of ground meat, onions, coleslaw mix, and simple seasonings keeps it easy enough for busy weeknights. In just 25 minutes, you get a flavorful dinner with minimal cleanup and plenty of healthy goodness in one bowl.
I’m a big fan of bowl meals for a number of reasons like:
- They’re flavorful with layers of ingredients.
- Easy to adapt to what you have (frugal).
- Easy to adapt to different diets and usually pretty healthy with easy ways to add vegetables.
- Simple to make and serve.
- Usually only takes 30 minutes or less.
But this recipe for egg roll in a bowl with ramen noodles takes it even one step further – it’s all made in one pan. Yep, you can cook all the ingredients in one pan, and if you use the suggested coleslaw mix the only vegetable prep is slicing some onions and mincing some garlic.
My family loves the ingredients in this Asian-flavored bowl and the combo with your favorite hot sauce is super satisfying as a meal. And as if this wasn’t enough to sell you on how quick, easy, and delicious this bowl is, how about the fact that a serving has:
- 22 grams of protein
- Less than 400 calories
It’s in heavy rotation for our menu – I hope it will make your rotation, too!
Recipe Ingredient Notes
If you like to make Asian-style recipes, many of the ingredients needed should be in your stash – here are some notes on substitutions or adaptations:
- Ground meat: Beef is shown, but I make this with either beef or ground turkey and ground chicken would be good, too. (Note: the nutrition in the recipe card below shows the fat content for beef – if you use chicken or turkey, the fat grams will be cut in half.)
- Coleslaw mix: If you don’t have a package of coleslaw mix, simply shred some cabbage and carrots to equal 6 cups total.
- Ramen: Pictured is the millet/brown rice ramen from Lotus Foods (also available at Costco) – I like that they are healthier than the regular ramen, but they do take longer to cook than your basic instant ramen. You can use any type – I’ve accounted for the cooking difference in the recipe card below.
- Sauce: Most of the ingredients are what many of of us have regularly – garlic, soy sauce, etc. – except for the Hoisin sauce. It does provide a distinct flavor and lasts a long time in the fridge, so get it if you can. However, you know that I’m all for using what you have and you can definitely make these bowls by substituting oyster sauce or a soy sauce-sugar combo (since Hoisin is sweet).
Let’s Make Egg Roll In a Bowl with Ramen
Step 1: Make the sauce by mixing all the ingredients in a 1-cup measuring cup or small bowl and set aside.
Step 2: Cook the sliced onion, garlic, and ginger for 1 minute in a large skillet over medium heat. Move the onions to the sides, add the meat to the center, season with salt and cook, breaking it up as it cooks through. Season meat with salt.
Step 3: Now move the meat to the outsides of the pan, pour in the water, and set the 2 ramen pieces in the center. Cover, turn the pan to high and cook 1-3 minutes (depending on the type of ramen).
Step 4: Turn the ramen over and cook another 2-4 minutes, uncovered, until the noodles are softened and you can break them up easily.
Step 5: Turn the heat back to medium, and add the coleslaw mix and the prepared sauce, stirring well. Cook and stir another minute or two until everything is heated and cabbage is crisp-tender. Serve.
TIP: If you are using a healthier ramen like I did, you may want to change the order of cooking if you prefer your onions to still be crisp-tender like the cabbage (the longer cooking time cooks the onions longer, too). Cook the ground meat first, then add the onions, garlic, and ginger, stirring just a minute before adding the water and noodle pieces. Then continue with the recipe as written.
Meal Prep Idea
I love this type of recipe for prepping lunches – you can either make the recipe and store it all in individual containers in the fridge for up to a week or you can make it for dinner and keep the leftovers for future lunches.
I hope you enjoy this egg roll in a bowl with ramen – if you make the recipe, please leave a rating and review so I know how you liked it!
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Egg Roll In a Bowl with Ramen
Equipment
- 1 large, deep sided skillet with a cover
Ingredients
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons Hoisin sauce (in a pinch you can use oyster sauce or a soy sauce-sugar combo)
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sriracha or other hot sauce, optional
Bowl:
- 1 tablespoon oil
- 1 medium onion, cut in half and sliced lengthwise
- 3 cloves garlic, minced
- 1 teaspoon shredded fresh ginger (or 1/2 teaspoon dry)
- 1 pound ground beef, turkey, or chicken
- 1/4 teaspoon salt (optional to salt the meat, but really helps to layer the flavor)
- 1 ½ cups water (may need to add more if using longer cooking healthier ramen)
- 2 3-ounce packages instant ramen noodles or a non fried healthier brand* (discard seasoning packets)
- 1 14-ounce bag coleslaw mix or shredded cabbage and carrots to equal 6 cups
- sliced scallions for serving, optional
- sriracha or chili crisp for serving, optional
Instructions
- Make the sauce by mixing all the ingredients in a 1-cup measuring cup or small bowl and set aside.
- In a large, deep skillet heat the oil over medium heat and cook the sliced onion, garlic, and ginger for 1 minute.
- Move the vegetables to the outside of the pan and add the ground meat, breaking it up as you cook it until no longer pink, about 6 minutes (add a splash of water if the meat is sticking).
- Move the meat to the outside of the pan, pour in the 1-1/2 cup water and push the two dried ramen squares into the water. Cover, turn to high heat, and cook 1 minute for instant or 3 minutes for longer cooking ramen. Flip the noodles and cook, uncovered, another 2-4 minutes or until the noodles are softened and you can separate them easily (again, the longer time for longer cooking ramen – add more water if needed).
- Turn heat back to medium heat and add the prepared sauce and the coleslaw mix to the pan. Toss everything together with tongs, stirring and tossing constantly for 1-2 minutes until the cabbage mixture is crisp-tender. Add soy sauce and/or salt to taste.
- Serve in the skillet or transfer to a serving plate and garnish with optional scallions, serving more hot sauce on the side.
Notes
Nutrition
More Easy Bowl Recipes
- Quick Taco Rice Bowls – 3 Pantry Ingredients + Toppings
- Easy Mexican Breakfast Bowls – High Protein, Only 6 Ingredients
- Easy Sriracha Chicken Noodle Bowls – One Dish Dinner Recipe
