Potsticker Noodle Bowls deliver all the delicious flavors of potstickers without the hassle of filling and sealing. This simple skillet recipe is ready in just 30 minutes! Forget take-out—this easy noodle dish can be made in 10 minutes. It features rice noodles mixed with ground pork and cabbage, all topped off with a zesty rice vinegar sauce.
With the Potsticker Noodle Bowls recipe, you can enjoy the flavors of potstickers in a quick and easy dinner. Plus, it’s a complete meal, not just an appetizer—what a bonus!
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
-
1 lb ground pork
-
pinch white pepper, or black pepper
-
1/2 cup + 1 Tablespoon low sodium gluten free Tamari, divided, or soy sauce if not GF
-
1/4 cup low sodium chicken broth OR water
-
1 Tablespoon rice vinegar
-
1 Tablespoon ginger paste, Gourmet Gardens recommended
-
2 teaspoons sesame oil
-
pinch red chili pepper flakes, optional
-
8 oz stir fry rice noodles, Thai Kitchen brand recommended
-
14 oz bag coleslaw mix
-
1 bunch green onions, green parts chopped into 2" pieces, white and light green parts sliced
-
4 cloves garlic, pressed or minced
Instructions
- Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
- To a small mixing bowl add remaining 1/2 cup gluten free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
- Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water — I like to boil the noodles until they’re al dente vs on the more firm side.
- While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
- Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
- Let dish cool for at least 10 minutes before scooping into bowls and serving - you’ll taste the flavors so much better when the food isn’t piping hot!
Notes
- Be sure to use low sodium gluten free Tamari/soy sauce AND low sodium chicken broth for this recipe. The dish will be too salty if you use regular.
