When one or two egg rolls just won't do it: crispy egg roll noodle bowl

Cooktop Cove: When one or two egg rolls just won't do it: crispy egg roll noodle bowl

By Audrey Michels

Egg rolls are a great comfort food, and common addition to a Chinese takeaway order, but sometimes you want egg rolls to be the star of the show. You could make one giant egg roll (in fact someone probably has that world record, or at least made a youtube video about it), but a more practical approach is to turn this crispy delight into a bowl of noodles and sprinkle the top with plenty of wonton strips to add the crunch.

This is a much quicker, and heartier dish for a weeknight meal (or if you just prefer to avoid the deep fryer). Plus, it only takes one dish to cook in (ok, two if you count pre-cooking the noodles), and it can be dished up in just 30 minutes. What else could you ask for (other than the world’s biggest egg roll)?

Egg roll noodle bowl

15 minutes

30 minutes

5oz lo mein or chow mein noodles

1 tablespoon vegetable oil

½lb ground pork

1 tablespoon soy sauce

2 cloves garlic, minced

2 teaspoons fresh ginger, peeled and minced

1-2 teaspoons red chili oil (optional)

1 small head green cabbage, shredded

2 medium carrots, shredded

2 green onions, sliced

Wonton strips (for serving)

Pre-cook the noodles according to the instructions on the package, leaving slightly al-dente.

Drain and rinse with cold water to stop the cooking process and set aside.

Place a large wok or heavy-bottomed skillet over a medium-high heat and add the vegetable oil and pork. Break down and mix until the pork is fully browned.

Add the soy sauce, minced garlic and ginger, and chili oil if using. Mix well.

Add the vegetables and cook an additional 5 minutes, or until tender.

Add the noodles and green onions and toss. Cook an additional 1-2 minutes, or until everything is warmed through.

Serve immediately, with plenty of wonton strips on top.