Potsticker Noodles Bowls are a take-out fake-out recipe that taste just like potstickers! Prep and cook this mouthwatering, gluten-free dinner recipe in under 30 minutes.
If I had to list my five favorite foods on the planet – the foods that would make up my last meal on earth – they’d be:
- Smoked Sausage Gumbo
- Chips and salsa #basic
- Salmon nigiri
- Tie between Caramel Apple Crisp and GF Dirt Cake
Plates and plates of rows and rows of savory pork filling stuffed inside whisper-thin wonton wrappers that are seared until the bottoms are crisp, then steamed until the outsides are chewy. HEAVEN!!!! (Literally, if we’re talking last meal on earth here!)
The very first time I had a potsticker was in Japan, where they’re called gyoza, when I was 19 and spending the summer as a camp counselor on a military base near Tokyo (Camp Adventure, hollar!) It was love at first bite and I liked them so much that I came home resembling a gyoza – short and plump! That is to say, I ate gyoza like five times a week that summer and was so happy to learn the recipe was easy, and called potstickers here in the states, when I started going through withdrawals after returning home.
My Mom got hooked on gyoza when we went back to the land of the rising sun for my college graduation trip, and from that point on we’d get together in one of our kitchens three or four times a year to make giant batches of them for our freezers so we could pull a few out anytime a craving hit.
The fun was over, or so I thought, when I got diagnosed with Celiac Disease, as wonton wrappers are made with wheat flour (and homemade GF wonton wrappers are a son of a gun to make,) though I’m thrilled to find a work around with these Potsticker Noodle Bowls. What the heck took me so long?!
The answer to my dilemma was right in front of my face, or rather, in my pantry. Swap wonton wrappers for gluten-free rice noodles, of course! Sure, you don’t get those famous sizzling potsticker bottoms, but what you do get is a giant bowl of chewy noodles that tastes exactly the same. You know what I’m thinking?
Potsticker Noodle Bowls are a cinch to make and come together in 30 minutes with, like, 8 minutes of active cooking time. If you’ve ever made homemade potstickers than you know this is a definite upgrade. Instead of filling and folding and crimping dozens of potstickers, you get to throw all the ingredients into a wok or skillet and call it a day. Or rather, dinner.
Not only are Potsticker Noodle Bowls quick and easy, they’re packed with lean ground pork, eggs, and an entire bag of pre-made coleslaw mix (hello cruciferous vegetables!) so I felt awesome serving it not only to Ben and myself, but Lincoln too. Your family’s going to love it!
One last thing before you start scrolling – be SURE to use low-sodium gluten-free Tamari (or low-sodium soy sauce if you don’t need to eat gluten-free) in this recipe versus regular. The first time I made it I used regular and the dish was beyond salty. I don’t recommend cutting regular tamari or soy sauce with water to make low-sodium as you’ll dilute the wonderfully rich flavor of the sauce. Pick up low-sodium and you’ll be set!
Start by soaking 8oz gluten-free rice noodles according to package directions – usually they take between 20 and 30 minutes.
I always have great luck with A Taste of Thai straight cut rice noodles which can be found in the regular Asian foods aisle at the grocery store. Just add them to a dish, cover with really hot tap water, give ’em a stir, then let ’em soak.
While the noodles are soaking, mix together 1lb ground pork with 1 Tablespoon low-sodium gluten-free Tamari (could use soy sauce but again, dish will not be GF) in a bowl.
When the noodles have 5 minutes left to soak, it’s time to start cooking. Heat 1 Tablespoon high heat cooking oil in a large, nonstick wok or 12″+ skillet over high heat then add the pork, season with white pepper, and stir fry until the meat is cooked through, breaking it up as it cooks.
White pepper is used a lot in Asian cooking and it’s got a nice, even heat. Ben uses it in all his meat rubs too – it’s really got fantastic flavor.
Next add a 14oz bag coleslaw mix and 7 green onions that have been chopped on the diagonal then stir fry until the cabbage begins to wilt, about 1 minute. Add 2 minced garlic cloves then stir fry for 30 more seconds.
Next push all the ingredients to the side of the wok to make a well in the center, pour in 2 whisked eggs then scramble, and then toss everything together to combine.
Last step is to drain then add the soaked rice noodles, and then stir fry for 1 minute.
Add the sauce – 1/2 cup + 2 Tablespoons low-sodium Tamari, 1/4 cup chicken broth, 2 teaspoons rice vinegar, 1/2 teaspoon freshly grated ginger, and a pinch of red chili pepper flakes stirred together – then stir fry until the noodles have softened, 3-4 minutes. Taste then add a splash of water or chicken broth if it’s too salty for your tastes.
Note: make sure you are using LOW SODIUM Tamari, not REDUCED SODIUM. Reduced sodium Tamari will still make this dish taste too salty.
Pull the stir fry off the heat then scoop into bowls and serve. I prefer to let my noodle bowls cool for 5 minutes before digging in, as you can taste everything so much better when the temperature comes down a bit, but I obviously understand if you want to face plant right away (been there!) However you go about it – enjoy!
Potsticker Noodles Bowls
Potsticker Noodles Bowls are a gluten-free take-out fake-out recipe that tastes just like potstickers! Prep and cook in under 30 minutes.
- 8oz gluten-free rice noodles
- 1/2 cup + 3 Tablespoons LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce,) divided
- 1/4 cup gluten-free chicken broth
- 2 teaspoons rice vinegar
- 1/2 teaspoon freshly grated ginger
- pinch red chili pepper flakes
- 2 eggs
- 1 Tablespoon high heat cooking oil (canola, vegetable, avocado, etc)
- 1lb ground pork
- white pepper
- 14oz bag coleslaw mix
- 7 green onions, green parts chopped into 2" pieces, white and light green parts into 1/2" pieces
- 2 garlic cloves, minced
- Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
- When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12"+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
- Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
- Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften. Taste then add a splash of water or broth if noodles are too salty. Scoop into bowls or plates then serve.
- I use A Taste of Thai straight-cut gluten-free rice noodles for this recipe. As always, be sure to double check packaging to ensure products are gluten-free where and when you buy them.
- Be sure to use LOW sodium Tamari not REDUCED sodium (and definitely not regular Tamari.) Regular and reduced sodium Tamari will make this dish taste too salty. You need the low sodium version.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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