Saucy Chicken & Veggie Egg Roll Noodle Bowls

A bowl of stir-fried rice noodles with ground meat, shredded carrots, bean sprouts, green onions, and cilantro, served with lime wedges and chopsticks. Surrounding the bowl are herbs, sauce, and lime pieces.

No ratings yet

Saucy Chicken & Veggie Egg Roll Noodle Bowls

These Saucy Chicken & Veggie Egg Roll Noodle Bowls are a fast, flavor-packed dinner you can get on the table in about 25 minutes. All the cozy, savory flavors of an egg roll meet slurpable vermicelli noodles, tender ground chicken, and crisp veggies. Finished with a glossy, crave-worthy sauce that coats every bite.

Course Main Course

Cuisine American, Chinese

Keyword gluten-free

Prep Time 5

Cook Time 13

Total Time 25

Servings Servings

Calories 528kcal

Author Nicole Modic

Ingredients

4 Squares Vermicelli Noodles 200g
2 Tablespoons Sesame Oil
1 Pound Ground Chicken or pork
3 Cloves Garlic mashed
2 Teaspoons Freshly Grated Ginger
1 ½ Teaspoon Chinese 5 Spice do not skip!
½ Head Green Cabbage finely shredded
2 Carrots shredded
1 ½ Cups Bean Sprouts
4-5 Green Onions finely sliced
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper

Sauce

⅓ Cup Low Sodium Soy Sauce use tamari or coconut aminos to make gluten free
¼ Cup Rice Vinegar
3 Tablespoons Sweet Chili Sauce
3 Tablespoons Oyster Sauce
½ Cup Water
1 Tablespoon Arrowroot or tapioca flour or cornstarch

Instructions

To make these egg roll noodle bowls, start by preparing the sauce. Add all of the sauce ingredients (the soy sauce, rice vinegar, sweet chili sauce, oyster sauce, water, and arrowroot/cornstarch) to a bowl and whisk until smooth. Taste and adjust as needed, then set the sauce aside.
Next, prepare the noodles. Place the vermicelli noodles in a large bowl and cover them with boiling water. Let them soak for about 5 minutes, until softened, then drain and set aside.
Heat a large skillet over medium heat and add the sesame oil. Once the oil is hot, add the ground chicken and cook until browned, breaking it up into small pieces as it cooks. Add in the garlic, ginger, and Chinese 5 spice and stir for 2 to 3 minutes, until fragrant.
Add the shredded cabbage and carrots to the skillet and let them cook down for 4-5 minutes, until softened. Pour in the prepared sauce, then add the drained noodles and bean sprouts. Stir everything together until well coated.
Reduce the heat to low and let the noodles cook for 2 to 3 minutes, allowing the sauce to thicken. Remove from heat, taste, and season with salt and pepper as needed.
Serve warm, finish with fresh cilantro and lime wedges for squeezing on top.

Video

Nutrition