Description
A cozy and flavorful twist on your favorite egg rolls, these Chicken & Veggie Egg Roll Noodle Bowls are quick, comforting, and loaded with stir-fried veggies, juicy chicken, and slurp-worthy noodles all tossed in a savory sesame-soy sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken thighs, diced
- 2 packs ramen noodles, cooked and drained
- 2 cups shredded cabbage
- 1 cup julienned carrots
- 1/2 cup chopped green onions
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons toasted sesame oil
- 1 tablespoon sesame seeds
Instructions
- Heat a large skillet or wok over medium-high heat. Add a splash of oil and let it shimmer.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, and ginger. Set aside.
- Add diced chicken thighs to the skillet and cook for 6–8 minutes until browned and fully cooked.
- Push chicken to one side. Add carrots and cabbage to the pan and stir-fry for 2–3 minutes until slightly softened.
- Add cooked noodles and the sauce mixture to the skillet. Toss everything together to combine well.
- Let it cook for another 2 minutes so the flavors can meld together.
- Sprinkle with chopped green onions and sesame seeds. Give one final toss and remove from heat.
- Serve hot and enjoy!
Notes
- Use low-sodium soy sauce to better control the salt level.
- Double the sauce if you love extra moisture and flavor.
- Use pre-shredded cabbage and carrots to save time.
- A drizzle of chili oil can give it a nice heat if you prefer a spicy kick.
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 95mg
Keywords: egg roll noodle bowl, chicken noodle bowl, stir fry noodles, cabbage ramen, asian chicken noodles