• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Camp Joy
Watch VideoRead CommentsLeave a Review

Veggie Egg Roll Noodle Bowl

June 25, 2019 by Joy the Baker 13 Comments

Jump to Recipe

Something happened last week back home in New Orleans.  I realized I am far more thirsty than I am hungry which means that summer is here (and it is unrelenting) and it’s now time to swap food for various forms of liquid.

I’m entertaining smoothies.  I’m here for cold coffee.  I’m here for summer water and Pimm’s Cups.  What else can we drink?  Gazpacho?  Sure sign me up.

Aside from liquids, I’m also entertaining vegetables (and sure… anything chocolate). This bowl of lunch or dinner is inspired my egg rolls and made into a vegetable forward light meal with just a bit of crunch.  It’s also one of those clever hidden salads that lasts a good long while in the fridge.  It does some werk.  It’s fresh and well worth all the chewing.

This is one of those recipes that is as firm or as flexible as you want it to be.  It can be just as I’ve made it here or more of a fridge dump for you. The recipe is yours. I just feel lucky to share it with you.

Here’s what you’ll need for these priiiime noodle bowls.

The essentials are rice noodles (I like the super skinny ones), garlic, ginger, scallions,  tamari, and spice.

The vegetables should range from crisp to green, fresh to sautéed.  My suggestion would be to clean out your fridge, hustle out the tired and the lonely and sauté them up in this bowl.  I gathered cabbage, carrots, cucumber, red peppers, collard greens, jalapeños, radishes, oh – snap peas too.

It’s plenty.  Feel free to do the most with this bowl.  Feel free to do the least.  It’s summer. We’re allowed.

This recipes starts in a saucepan (a big boy if you have one) with sesame oil, and a generous portion of chopped garlic, grated ginger, chopped scallions, and crushed red pepper flakes.

Saute until fragrant and that won’t take long.  It very quickly smells mouth-watering.  Everything will soften and – it’s time for more.

Add any vegetables that you think might benefit from a quick saute.

I added the cabbage, carrots, snap peas, red peppers, and the collard greens.  Everything, tossed to soften.

Once wilted slightly (give it five minutes or so) we’ll add tamari, fish sauce, and rice vinegar.

Add the cooked vegetables to the softened rice noodles.

Toss all the cooked things together.

And the very good news is that we’re not done with the deliciousness just yet!

Add the fresh which may include (but is certainly not limited to) cucumbers, radish slices, a few jalapeno slices, sesame seeds, and ripe avocado.

Because we’re egg roll inspired we’ll add fried wonton strips.  The crunch is everything we need. Welcome and it’s a very good idea to add almost too many.  More is appropriate!

Eat as much as you can enjoy and store the rest in the fridge, keeping the crisp wontons in a separate bag at room temperature.  Enjoy enjoy!  Happy summer!

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

Veggie Egg Roll Noodle Bowl

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours
Pin Recipe
Print Recipe

Ingredients

Scale
  • 2 tablespoons sesame oil
  • 3 garlic cloves, minced
  • 2 tablespoon freshly grated ginger
  • 1/2 cup sliced scallions, plus more for topping
  • 1 large carrot, peeled and julienned
  • ½ small cabbage (about 3 cups), shredded
  • 1/2 heaping cup diced red pepper
  • 1/2 heaping cupcup sliced snap peas
  • 2 heaping cups chopped collard greens
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 4 ounces rice noodles
  • 6 wonton wrappers, cut into strips
  • 1 cups canola or vegetable oil for frying the wonton strips
  • 1/2 cup sliced cucumber
  • 1/2 cup sliced radishes
  • 1/2 a jalapeno, thinly sliced
  • 1 tablespoon sesame seeds, toasted is nice
  • sriracha, for serving
  • additional soy sauce, for serving

Instructions

  1. In a large skillet, heat oil over medium heat. Stir in the garlic, ginger and scallions and cook until all of the ingredients are fragrant and the scallions are wilting, about 2 to 3 minutes.
  2. Add the carrots, cabbage, red pepper, snap peas, collard greens and a splash of water. Cook until the veggies have softened, another 2 to 3 minutes longer. In a small bowl stir together vinegar, soy sauce, and fish sauce and add to the cooked vegetables. Stir to combine.
  3. Cook the noodles according to the package directions and then drain and immediately add the vegetables and stir until evenly combined. Lower the flame to as low as it’ll go to keep warm.
  4. Pour the oil into a medium saucepan and set over medium-high heat. Once hot, add the wonton strips, a few at a time, and cook until brown and crispy. Using a slotted spoon transfer to a plate lined with paper towels, and season with salt. Continue frying the rest of the wonton strips.
  5. To serve, divide the noodle mixture to bowls and top with fresh vegetables and crispy wontons.
  6. Add more scallions and sesame seeds. Serve with sriracha and soy sauce on the side. Enjoy!

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Previous PostNext Post

Categories: Dinner, Recipes, Savory

Previous Post: « Let It Be Sunday, 227!
Next Post: Summer Bucket List, 2019! »

Reader Interactions

All Comments
I Made This
Questions
  1. ann

    July 22, 2019 at 8:05 am

    How many does this serve??

    Reply
  2. Samantha

    July 14, 2019 at 3:50 am

    This recipe reminds me so much of my last vacation in Singapore and Indonesia :’)

    Reply
  3. Katie

    July 6, 2019 at 7:03 am

    Oooh, this looks delicious for summer. Anyone know of good gluten free wontons to fry?

    Reply
  4. Amy Jarboe

    July 2, 2019 at 9:15 am

    Hi – this looks yummy and veganizable – do you have any tips for a vegan substitute for the fish sauce?

    Reply
  5. Ally

    July 1, 2019 at 6:19 am

    Hi!! This looks great, planning on making it this week. Would you say that it serves 2 or 4 as written?

    Thank you!!

    Reply
  6. Janabell

    June 27, 2019 at 8:56 am

    YUM!

    Can I suggest just buying the fried won ton strips that you find next to croutons in the grocery store to save yourself from frying? haha I’ve made a deconstructed egg roll using those and they’re super quick and tasty.

    Reply
    • Julia G

      July 3, 2019 at 9:57 am

      I was thinking that, too!! Mmmm.

      On the weekend I added rice noodles and shelled edamame and other goodies to a mixed green salad, so I already have vermicelli. This could come together very quickly for me! Thanks, Joy!

      Reply
  7. Susan

    June 25, 2019 at 8:21 am

    Are there directions omitted for numbers 3 and 7?

    Reply
    • joythebaker

      June 25, 2019 at 2:49 pm

      Oh there’s nothing missing! Sorry about that – the recipe was formatting strangely but I’ve fixed it!

      Reply
  8. Prissy

    June 25, 2019 at 7:20 am

    Well, this recipe idea came just in time. Leaving for house hunting to Bay area in the am and need to clear the fridge. Thanks again, Joy! From one Renaissance woman to another-Cheers!

    Reply
  9. Jessica Camerata

    June 25, 2019 at 6:09 am

    This looks and sounds so delicious!

    xo Jessica
    My Style Vita

    Reply
  10. Rena

    June 25, 2019 at 5:55 am

    This bowl is for me – especially because this bowl is veggie! Thanks for the recipe!
    xx from Bavaria/Germany, Rena
    http://www.dressedwithsoul.com

    Reply
  11. Keyan Kaplan

    June 25, 2019 at 5:17 am

    You may want to use another oil for the initial stir fry and then use the sesame oil for flavoring afterwards. The dish sounds like a summer bonanza.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Dinner

stacks of sandwiches
Sandwich Series: The Green Goddess Tomato Sandwich

Let’s talk about the summer tomato.  They’re at their best exactly ripe and with a touch of salt and pepper, they’re perfection.  Over the summers I’ve perfected my favorite tomato sandwich recipe.  It’s extra – with Havarti cheese, avocado and a zippy grinder salad.  Here’s how! Sandwiches are better in the summer.  I don’t know…

Read More

close up of a French dip sandwich cut in half
Sandwich Series: French Dip Steak Sandwich with horseradish mayo

We’re making a classic french dip sandwich, even better with seared and sliced flank steak, caramelized onions, and spicy horseradish mayonnaise.  This is a next-level at home sandwich. Fire up the cast iron – you can’t miss this! A few weeks ago I took my friend Emily to my one of my most nostalgic Los…

Read More

assembling finished root beer smash burgers
These Root Beer Smash Burgers Will Make Your Weekend!

Let’s elevate our burger game with this mouthwatering smash burger recipe – with a lil’ soda pop twist! We’re taking this classic to new heights by introducing root beer barbecue sauce (you heard that right!) that adds a sweet meets savory kick. It’s an elite compliment to these caramelized cheesy burgers! Listen friends,  I know…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

2023 CAMP JOY SUMMER ZINE – get it here!

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

MY FAVORITE CAMPING GEAR

Jump to Recipe

SHOP MY FAVORITE GEAR HERE! 

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

CHECK IT OUT ON INSTAGRAM

Drake on cake instagram.

 

BREADS YOU’LL LOVE

close up of strawberry shortcake recipe with soft whipped cream

Dad’s Biscuits Make The Best Shortcake

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker, author of books, lover of butter
🎂Creator @drakeoncake
📝Inquiries megan@underscoretalent.com

joythebaker
Chai-Spiced Sugar Cookies #taylorsversion made wit Chai-Spiced Sugar Cookies #taylorsversion made with an old sugar cookie recipe I made back in 2009 (like whaaat?) and a boatload of warm autumn spiced @taylorswift added to the dough.⁣
⁣
This cookie recipe explodes on my site every September and for good reason. We’re fall girlies and we love a little nutmeg glaze. ⁣
⁣
Find the full recipe linked in the profile! Xo
I don’t know what it is about this year, but I j I don’t know what it is about this year, but I just need more light-hearted fun, more hugs, more breakfast made by mom, and more coffee walks in the sand. Let’s do autumn now, nice and steady.
🥯🥯 for the weekend, babes! Save this no-yeas 🥯🥯 for the weekend, babes! Save this no-yeast bagel magic for your Sunday morning. ⁣
⁣⁣
Two Easy No-Yeast Bagels⁣⁣
1/2 cup self-rising flour⁣⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)⁣
1 large egg, beaten for egg wash⁣⁣
1/3 - 1/2 cup grated gouda or gruyere⁣⁣
Everything bagel seasoning⁣⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣⁣
⁣⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣⁣
⁣⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣⁣
⁣⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣⁣
⁣⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣⁣
⁣⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
The secret to really great muffins is eating them The secret to really great muffins is eating them warm, with a big smear of butter and a sprinkle flakey sea salt. ❇️ This goes for any muffin but is especially delicious on these a Vegan Carrot Zucchini Harvest Muffins because they have so many veggies they’re basically a salad. ❇️ Full recipe linked in the bio! Xo
This fall the ultimate chocolate chip cookie is pa This fall the ultimate chocolate chip cookie is packed with oats, @guittardchocolate baking wafers, and candy coated chocolate pieces from @traderjoes. ✌️ It’s the perfect weekend bake, babes! Full recipe linked in the profile!
Once September hits it’s all cozy couch dinners Once September hits it’s all cozy couch dinners starting with this creamy tomato Marry Me Chicken. Disclaimer: this chicken has yet to get me hitched. Full recipe linked in the bio, bbs! Xo
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up