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Chicken & Veggie Egg Roll Noodle Bowls

Flavorful Chicken & Veggie Egg Roll Noodle Bowls in 25 Minutes

Effortless Chicken & Veggie Egg Roll Noodle Bowls packed with flavor, ideal for a fast dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Noodles
  • 8 oz Vermicelli Noodles Substitute with rice noodles or udon if desired.
For the Sauce
  • 1/4 cup Soy Sauce For gluten-free version, use tamari or coconut aminos.
  • 2 tbsp Rice Vinegar Apple cider vinegar can be used for a different tang.
  • 2 tbsp Sweet Chili Sauce Can replace with honey or omit for low-sugar option.
  • 1 tbsp Oyster Sauce Consider vegetarian oyster sauce as a substitute.
  • 1/2 cup Water Chicken broth can add extra flavor.
  • 2 tbsp Arrowroot/Cornstarch Substitute with tapioca flour if necessary.
For the Filling
  • 1 lb Ground Chicken Can be swapped with ground turkey or tempeh.
  • 3 cloves Garlic Mashed garlic offers stronger flavor.
  • 1 tbsp Fresh Ginger Ground ginger will work if fresh is not available.
  • 1 tbsp Chinese 5 Spice Skip at your peril!
For the Vegetables
  • 2 cups Green Cabbage Substitute with bok choy or napa cabbage.
  • 1 cup Carrots Shredded for faster cooking.
  • 1 cup Bean Sprouts Can be omitted or replaced with snow peas.
  • 2 stalks Green Onions Chives make a good substitute.
For Seasoning
  • 2 tbsp Sesame Oil Vegetable oil is a mild substitute.
  • 1 tsp Kosher Salt Adjust to taste.
  • 1/2 tsp Ground Black Pepper White pepper works as an alternative.

Equipment

  • large skillet
  • Mixing Bowl
  • pot for boiling water

Method
 

Step-by-Step Instructions for Chicken & Veggie Egg Roll Noodle Bowls
  1. In a mixing bowl, combine soy sauce, rice vinegar, sweet chili sauce, oyster sauce, water, and arrowroot until smooth and well-blended.
  2. Pour boiling water over the vermicelli noodles and let them soak for about 5 minutes, then drain and rinse under cold water.
  3. Heat sesame oil in a large skillet over medium heat, add ground chicken, and brown for about 5–7 minutes.
  4. Stir in minced garlic, grated ginger, and Chinese 5 spice; cook for an additional 2-3 minutes.
  5. Incorporate shredded cabbage and carrots; cook for about 4-5 minutes until vegetables soften slightly.
  6. Pour the prepared sauce over the mixture, then add the soaked noodles and bean sprouts; stir and cook for another 2–3 minutes.
  7. Reduce heat to low and let simmer for an additional 2-3 minutes, stirring occasionally.
  8. Plate warm, garnishing with fresh cilantro and a wedge of lime.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 25gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 2mg

Notes

Properly browning the chicken adds depth to the flavor. Be careful not to overcook the noodles.

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