Egg Roll Bowl Published: May 15, 2025 Jump to Recipe·Print Recipe Print clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon Egg Roll Bowl 5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews Author: Kevin Lee Print Recipe Pin Recipe Ingredients Servings: 1 1 immi ramen packet ½ lb ground beef ¼ yellow onion, diced 1 tablespoon fresh ginger, grated 1 cup shredded cabbage and carrot slaw mix ¼ cup soy sauce 3 cloves garlic, minced 2 tsp honey 1 tsp sesame oil 1 tsp sriracha Green onion, thinly sliced Cook Mode Prevent your screen from going dark Instructions Boil a pot of water and cook ramen noodles for 4 minutes. Then, drain and rinse under cold water. Set aside. In a small bowl, whisk all sauce ingredients together and set aside. Heat a large frying pan over medium high heat and add 2 tbsp of vegetable oil. Add the beef and leave undisturbed for a few minutes to brown on one side. Then, break into small pieces and add the onion and ginger. Season with salt and pepper and cook for 2 minutes. Add slaw mix and cook for 1-2 minutes. Add the sauce and stir to combine, cooking for about 3 minutes. Add the noodles and mix until they’re well combined. Plate and top with sriracha and green onion. Enjoy!