Egg Roll in a Noodle Bowl is still low carb!

Serving this 30 minute Egg Roll in a Noodle Bowl with black soybean noodles keeps it low in carbs — but adds filling fiber, protein, and texture!

Up today: An easy 30 minute weeknight dinner that also happens to be low carb and super satisfying. This simple & savory Egg Roll in a Noodle Bowl just ticks all of those boxes, making it a new favorite over here.

Yes, egg roll in a bowl is all over Pinterest these days — but adding the soybean noodles really kicks things up a notch and makes this recipe extra-filling by giving you so much extra fiber, protein, and texture.

So, what prompted this one? Well, I recently impulse bought a box of organic black soybean spaghetti noodles at ALDI, and was pondering what to serve them with. Suspecting that soybean pasta might be denser and chewer than conventional pasta… I figured that these noodles seemed the perfect foil for the crisp-tender veggies you get in an egg roll in a bowl. Accurate!

Although serving your deconstructed egg roll in a noodle bowl is slightly higher in carbs than if you skip the noodles, it’s more filling and interesting — and, it’s still quite low in net carbs. (This recipe makes six servings, meaning that each person’s portion of the cooked soybean noodles contains just 5.5 grams net carbs.)

Egg roll in a noodle bowl is the perfect weeknight dinner if you’re doing dirty keto or just cutting back on carbs — and, it’s just so darn easy to throw together. Get all of that egg roll flavor you’ve been craving, in one handy dish.

Egg Roll in a Noodle Bowl

Ingredients

7 oz black soybean spaghetti
1 Tbsp olive oil
1 lb ground turkey
2 tsp sesame oil (optional, but quite recommended)
2 tsp minced garlic (about 4 cloves)
1/4 cup diced onion
1/2 of a medium cabbage head, shredded
2 medium carrots, shredded
2-3 Tbsp soy sauce
1 tsp ground ginger
1/4 tsp turmeric
1/4 tsp crushed red pepper (omit if sensitive to spice)
Black pepper, to taste
3-4 green onions, chopped

Directions

Shred the vegetables and set them aside. Start salted water boiling for the pasta. 

Cook the soybean spaghetti noodles al dente according to package directions, then drain.

Meanwhile, heat olive oil in a large skillet over medium-high heat for one minute. Add the sesame oil and ground turkey to the pan. Cook the turkey over medium-high heat for about 5-6 minutes until browned and cooked through, stirring occasionally and breaking up the turkey as you go.

Stir in the garlic and onion and saute briefly. Stir in the cabbage, carrots, soy sauce, and seasonings, then continue to saute everything over medium-high heat for another 5 minutes or until veggies are crisp-tender, stirring occasionally.

Serve your egg roll in a bowl over the cooked soybean pasta, topped with chopped green onion.

Note: You could also use ground pork rather than ground turkey, and can substitute rice noodles (although they’re not low carb) or zoodles if you don’t wish to use soybean pasta.

That’s a 30 minute low carb dinner recipe

Egg roll in a noodle bowl is so super easy, and so flavorful, and the best part is that the most work you need to do here is chop the veggies. I just peeled the carrots directly into a bowl until I could peel no more, then chopped up the last little carrot stubs — and chopped the cabbage into shreds with a chef’s knife. (I still love my chef’s knife, by the way — picked up this imarku 8″ knife on Amazon a couple of years ago on Prime Day, and it’s on sale again as I type today.)

Be sure to just cook the veggies until crisp-tender so that you get a little crunch for the full “egg roll” experience. The leftovers still have a good flavor if you reheat them the next day, but will be a little soggier. You can add sesame seeds, Sriracha, additional soy sauce to jazz things up even more if desired, but that’s totally optional. The recipe is plenty flavorful as is, and a simple weeknight option when you’re craving that egg roll flavor.

Egg Roll in a Noodle Bowl, printable recipe

Recipes in the real world

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