This post contains affiliate links.

This egg roll ramen stir fry marries everything you love about both egg rolls and ramen in one dish! This version is gluten-free and comes together in 30 minutes.

Egg roll in a bowl is one of my favorite recipes and a reader favorite here on Unbound Wellness! It’s essentially egg roll filling in a stir fry, without the wrapper. Recently I was making this dish and realized how yummy it would be with noodles as a stir fry… so we’re doing it! It may not be as low carb as the original egg roll in a bowl, but it’s flavor-packed, filling, and easy to make.

Why you’ll love this egg roll ramen stir fry

• It’s nostalgic! It tastes just like an egg roll, but without the wrapper.
• It’s super easy to make. No fancy steps, just boiling ramen and simple stir fry. It can easily be ready in under 30 minutes.

The Ingredients for the Egg Roll Ramen Stir Fry

• Ground Chicken or Ground Pork. You can easily use ground pork or chicken depending on your tastes.
• Shredded Cabbage & Carrots. You can prep these by themselves or easily buy coleslaw mix for a shortcut.
• Rice Ramen. I use this rice ramen! I get it at Whole Foods, Sprouts, or Natural Grocers.
• Onion, Garlic, Ginger and Green Onion. 
• Coconut Aminos & Rice Vinegar.
• Spicy Mayo. This is an optional topping. I skip it, but I add it for my husband who loves it!

How to make Egg Roll Ramen Stir Fry

• Brown the pork and set aside.
• Saute the onion, garlic, ginger, and coleslaw mix.
• Cook the ramen noodles. 
• Add the cooked pork back to the skillet with the vegetables along with the cooked noodles. Add the broth, coconut aminos, and rice vinegar and saute.
• Make the spicy mayo.
• Top with green onion and optional sauce.

Tips & Tricks

• Take a shortcut with coleslaw mix. I often chop my own cabbage to make this dish, but if you want a shortcut, just use coleslaw mix! It makes the recipe go so much faster.
• Add more veggies. You can also add mushrooms, broccoli, or bok choy if you want more veggies in this dish.

Storage and reheating instructions

You can store this recipe with the sauce on the side in the fridge for 3-4 days. Reheat on the stovetop and add a tablespoon of broth if needed.

How to make this recipe AIP

• Swap out the noodles. You can either use cassava noodles or sweet potato glass noodles.
• Use a different sauce. The sauce is optional, but you can also use the creamy ginger sauce which is written out in the recipe!

You’ll also love…

• Egg Roll Soup
• Egg Roll in a Bowl
• Crispy Ramen Rice Paper Rolls

Egg Roll Ramen Stir Fry {Gluten Free}

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Michelle
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stove Top
• Cuisine: Global
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Ingredients

Units USM Scale 1x2x3x

• 1 lb ground pork (sub ground chicken)
• Salt and pepper
• 2 tbsp avocado oil
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 12 oz coleslaw mix (shredded cabbage and carrots)
• 3 bricks rice ramen (see notes for grain free)
• 2 tbsp chicken broth
• 2 tsp rice vinegar
• 3 tbsp coconut aminos
• 2 tbsp green onion, chopped

For the sauce, optional (see notes for AIP)

• 1/3 cup paleo mayonnaise
• 1 tbsp sriracha
• 2 tsp sesame oil
• 1 tsp garlic powder
• Salt and pepper
• Juice of half a lime

Cook Mode Prevent your screen from going dark

---

Instructions

1. Set a large pot of water on the stove to boil.
2. In a large skillet, brown the pork (or chicken) on medium heat and lightly season with salt and pepper. Once cooked, set aside. Discard the fat.
3. Using the same skillet, heat the oil on medium heat. Saute the onion, garlic, and ginger until fragrant and the onion is translucent. Pour in the coleslaw mix and season with the remainder of the salt and pepper. Saute for 4-5 minutes or until the cabbage reduces in size and the carrots soften.
4. Once the water is boiled, add the ramen to the pot and cook as directed, until the ramen noodles are just almost cooked and al dente. Drain the water and rinse the noodles in cold water.
5. Add the cooked pork back to the skillet with the vegetables along with the cooked noodles. Add the broth, coconut aminos, and rice vinegar. Saute for another few minutes to reheat and allow the noodles to cook to your liking.
6. Make the spicy mayo by combining the ingredients in a bowl.
7. Remove the skillet from the heat and topped it with green onion and optional sauce.

---

Notes

To make AIP, use grain-free noodles like cassava noodles or sweet potato glass noodles. Omit the pepper.

For the AIP sauce-

• 1/4 cup coconut cream
• 1 tbsp coconut aminos
• 1 tsp apple cider vinegar
• 2 tsp fresh ginger, grated
• Pinch of salt

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

---

Nutrition

• Serving Size: 1 serving
• Calories: 599
• Fat: 34.6g
• Carbohydrates: 47.2g
• Fiber: 4g
• Protein: 26.8g