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Egg Roll Ramen Skillet Recipe
Ben Carraoli

Egg Roll Ramen Skillet Recipe

I recently tried making this Egg Roll Ramen Skillet, and wow—it was a total game-changer! The flavors of a classic egg roll mixed with soft, comforting ramen noodles in one skillet made dinner feel both indulgent and simple. I loved how quick it came together on a busy evening, yet it still felt like a restaurant-quality dish.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1/4 cup low-sodium soy sauce – keeps the flavor balanced without being overly salty.
  • 1/2 tablespoon cornstarch – helps thicken the sauce beautifully.
  • 1 teaspoon ground ginger – adds a warm zesty kick.
  • 2 tablespoons of hoisin sauce – gives that sweet and savory depth essential for an egg roll flavor.
  • 1 tablespoon rice wine vinegar – adds subtle tang to balance richness.
  • 1/4 teaspoon red pepper flakes – optional for a mild heat.
  • 3 3 oz packages ramen noodles – cook just slightly under package directions to avoid mushiness.
  • 2 tablespoons sesame oil divided – one for cooking, one to toss noodles to prevent sticking.
  • 1 small yellow onion thinly sliced – I prefer fresh onions for their crunch and natural sweetness.
  • 4 cloves garlic minced – the more, the better for aromatic depth.
  • 1 lb ground pork – a tender protein that pairs perfectly with the vegetables.
  • 1 large red bell pepper thinly sliced – adds color and sweetness.
  • 1 16 oz bag coleslaw mix with carrots – you can’t beat the crunch and texture this brings.
  • 2 green onions finely chopped – for garnish and a fresh, zesty finish.

Method
 

  1. In a small bowl, I whisked the cornstarch into a tablespoon of soy sauce until smooth. Then I added the remaining soy sauce, ginger, hoisin sauce, rice wine vinegar, and red pepper flakes. This gives the skillet that signature egg roll flavor in every bite.
  2. I boiled the ramen noodles just one minute shy of the package instructions to keep them slightly firm. Drizzling in a tablespoon of sesame oil kept them from sticking and added a subtle nutty aroma.
  3. I heated the remaining sesame oil in a large skillet over high heat. The onions softened beautifully in about three minutes. Then I added garlic for 30 seconds—just enough to bring out its aroma without burning.
  4. I pushed the onion and garlic to the side of the skillet and added the ground pork. Letting it sear for a bit before stirring helped lock in the flavor. Once it was no longer pink, the base of the skillet was ready for veggies.
  5. In went the bell pepper and coleslaw mix. I cooked it for 2-3 minutes until the cabbage slightly wilted but still had crunch. The colors here always make the dish feel lively and fresh.
  6. Finally, I tossed the noodles and sauce into the skillet, mixing everything until evenly coated. Cooking for another 2-4 minutes allowed the flavors to meld perfectly. A sprinkle of green onions on top made it look and taste amazing.

Notes

  • I always use fresh garlic and ginger—it makes a noticeable difference.
  • Don’t overcook the noodles; slightly firm noodles absorb sauce better.
  • Push veggies to the side to let the pork sear for deeper flavor.
  • Taste and adjust the sauce—sometimes a splash more soy or hoisin makes it perfect.
  • Garnish with extra green onions or sesame seeds for a restaurant-style finish.