Egg Roll In a Bowl with Ramen

This egg roll in a bowl with ramen is a quick one pan dinner ready in 25 minutes made easy with coleslaw mix and instant noodles.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Dish

Cuisine: Asian

Servings: servings

Calories: 394kcal

Author: Jami Boys

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

*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.

Storage: Keep in individual containers of the prepared recipe in the fridge for up to a week - great recipe for meal prep.

->Nutrition below with 80/20 ground beef. If use turkey the total fat will be 16g.

Nutrition