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Egg Roll In A Bowl With Noodles
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Egg Roll in a Bowl with Noodles

All the flavor of an egg roll in one skillet. Ground beef, rice noodles, coleslaw mix, and a glossy savory sauce. Ready in 30 minutes with one pan and minimal cleanup.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
SERVINGS: 4 servings

Ingredients

For the skillet:

  • 1 lb ground beef 80/20
  • 8 oz Udon noodles or egg noodles
  • 1 bag coleslaw mix

For the sauce:

  • 3 tbsp coconut aminos
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 1 tsp ground ginger
  • 1 tsp honey or maple syrup
  • 1/2 tsp red pepper flakes

To finish:

  • 1 tsp sesame oil finishing drizzle
  • Green onions sliced
  • Sesame seeds
  • Chili crisp

Instructions

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  • Pour hot water over the rice noodles and soak for 8 minutes. Drain and set aside. They should be slightly firm at this point, not fully soft. They finish cooking in the pan.
  • Heat a large skillet over medium-high heat. Add the ground beef and cook for 6 to 8 minutes, breaking it up as you go but not constantly stirring. Let it sit long enough to get some browning on it. Gray beef is flat beef. Drain the grease.
  • Add all sauce ingredients directly to the beef in the pan. Stir to combine and let simmer for 1 to 2 minutes until slightly reduced and glossy. Don't rush this step.
  • Add the coleslaw mix and toss to combine. Cook for 2 to 3 minutes max. You want it slightly wilted but still with some crunch and color.
  • Add the drained noodles. Toss everything together with tongs and cook for 1 to 2 minutes only. Any longer and the noodles go soft and absorb all the sauce.
  • Turn the heat off. Drizzle with a little extra sesame oil and toss once. Top with green onions, sesame seeds, and chili crisp. Serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a small splash of water to loosen the sauce. The noodles will continue absorbing liquid as they sit so leftovers will be slightly denser than fresh, but still delicious.
The sesame oil finish matters. Always add the finishing drizzle after the heat is off. High heat destroys the flavor and you lose the aroma and shine completely.
Noodle tip: Soak to slightly firm, not fully soft. They finish in the pan. If they go in already fully cooked they will turn mushy.
Swaps: Ground turkey or chicken work in place of beef. Soy sauce or tamari can replace coconut aminos, just pull back slightly on the amount as it's saltier. For extra heat, add gochujang to the sauce or extra chili crisp on top.
Gluten-free: Coconut aminos are already GF. Just check your Worcestershire sauce brand and use a certified GF rice noodle.

Nutrition

Serving: 1 | Calories: 444kcal | Carbohydrates: 50g | Protein: 34g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1090mg | Potassium: 642mg | Fiber: 6g | Sugar: 10g | Vitamin A: 188IU | Vitamin C: 42mg | Calcium: 64mg | Iron: 4mg