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Egg Roll Noodle Skillet with Ground Pork is filled with tender bites of ground pork, soft cabbage, crunchy carrots and celery mixed together with ramen noodles to make this meal light and filling! The vegetables and noodles are coated with a sweet and spicy sauce that is full of flavor. This is all blended together in one simple skillet meal!

 If you are looking for more recipes that are quick and easy to make during the week try this Asian Turkey Lettuce Wraps, Turkey Stuffed Peppers or Smoky Paprika Fish Tacos with an Apple Slaw.

Egg roll noodles with ground pork in a white dish.

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Egg Roll Noodle Skillet with Ground Pork

4 from 4 votes
Egg Roll Noodle Skillet with Ground Pork is filled with tender bites of ground pork, soft cabbage, crunchy carrots and celery mixed together with ramen noodles to make this meal light and filling! The vegetables and noodles are coated with a sweet and spicy sauce that is full of flavor. This is all blended together in one simple skillet meal!
Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients 

  • 1 Tablespoon sesame oil
  • 1 Pound Ground Pork
  • 1 clove garlic minced
  • 1 small head cabbage shredded
  • 2 cups shredded carrots
  • 2 stalks celery diced
  • 8 ounce mushrooms sliced
  • 4 ounce ramen noodles or rice noodles
  • 3 Tablespoons hoisen sauce
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 2 teaspoons red chili paste
  • chopped green onions for garnish

Instructions 

  • In a large skillet add the sesame oil over medium high heat. Add the pork and cook and crumble until brown. Add in garlic, ramen seasonings, cabbage, carrots, celery, mushrooms and cook for about 4-6 minutes until vegetables are tender.
  • Cook the ramen noodles according to package directions. Drain and add them to the skillet. Add the hoisin sauce, rice wine vinegar, and chili paste and mix until heated through. Garnish with green onions and serve immediately.

Nutrition

Calories: 1397kcalCarbohydrates: 11gProtein: 88gFat: 111gSaturated Fat: 38gCholesterol: 327mgSodium: 2284mgPotassium: 2099mgFiber: 3gSugar: 5gVitamin C: 8.9mgCalcium: 63mgIron: 6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Egg Roll Noodle Skillet with Ground Pork

Egg rolls are a favorite at our house! Imagine unwrapping an egg roll and taking the vegetables and protein out helps make a healthier and lighter meal that tastes just as great! Simple to make within minutes and an easy clean up! Kids and adults love the flavor and enjoy how delicious this meal is when it all comes together on a busy weeknight. This is a Must Try meal that will be approved by all ages. Watching my weight and continuing on my goals for the New Year, I love how flavorful this meal is and how I can make it ahead for a meal prep for the week. The vegetables give the perfect texture that blends well with the ground pork and noodles to make a crunchy, soft and chewy meal that is satisfying all day. Minutes is all you need for this wonderful Egg Roll Noodle Skillet.

Be amazed at how quickly this meal comes together and even makes the best meal prep for your busy week. Still working hard towards those weight loss goals, this noodle skillet comes together easy and quickly while still having early mornings, family activities, and work schedule while keeping your goals in mind. In one skillet, this all comes together simply and makes a colorful, unique blend with a  touch a spice and sweet sauce that makes this meal irresistible.

How do You Make Egg Roll Noodle Skillet with Ground Pork?

  • In a large skillet add the sesame oil over medium high heat. Add the pork and cook and crumble until brown. Add in cabbage, carrots, celery, mushrooms and cook for about 4-6 minutes until vegetables are tender.
  • Cook the ramen noodles according to package directions. Drain and add them to the skillet. Add the hoisin sauce, rice wine vinegar, and chili paste and mix until heated through. Garnish with green onions and serve immediately.

What are the best noodles for this Egg Roll Noodle Skillet?

  • Ramen Noodles
  • Wheat Udon Noodles
  • Yakisoba or Soba Noodles
  • Rice Noodles

Want more Oriental recipes? Enjoy these ones!

 

 

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About Alyssa Rivers

Welcome to my kitchen! I am Alyssa Rivers and the food blogger behind The Recipe Critic. The blog launched in 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family. Each recipe is tried and true, family-tested and approved.

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Recipe Rating




10 Comments

  1. 5 stars
    I made this for dinner last night. It was so good, and my grandkids approved of it. I didn’t have a head of cabbage or carrots, but I used a bag of coleslaw mix. I also didn’t have fresh mushrooms so I used a can of mushroom stems and pieces. I quartered egg roll wrappers into triangles and air fried them til crispy. I served them as a side. Thanks for posting…I will use your site to find other recipes!

  2. I just realized this doesn’t say when to add the soy sauce. I’ve always did it the same time as the hoisin sauce bur not sure if it’s correct.

  3. I am making this tonight. How many does it serve? I don’t see that noted anywhere above – assuming 4 people?

  4. 5 stars
    This food was really good. The recipe does not specify when to add garlic, with the pork, or later with the vegetables? Also the ramen noodles come with a spice packet which I added after I drained the noodles. Is that the idea? I did not have hoisin sauce, rice vinegar, mushrooms, or chili paste. So I substituted rice for apple cider vinegar, and tomato paste with chili spice, cayenne, and a bit of vinegar and sesame oil for the chili paste, and shredded broccoli stem for mushrooms. Worked out great, passed the boyfriend test!

    1. Thank you for the great review! I am so glad you enjoyed it! Add in the garlic and ramen seasonings to the cooked pork before adding vegetables.

  5. I have made many of Alyssa’s recipes and this one is truly a keeper! It’s super easy and healthy. I did as the recipe but omitted the chili paste just in case my 2, 3, and 9 year old wouldn’t like it. I was blown away that my girls were eating celery and cabbage (1st time) without really disguising it!
    I did have to add a little more hoisin sauce on their plates to make it more sweeter for them towards the end. Thanks so much!