Potsticker Noodle Bowls

The very first time I had a potsticker was in Japan, where they’re called gyoza, when I was 19 years old 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 potsticker – short and plump! That is to say, I ordered potstickers like five times a week that summer, and so was thrilled to learn the recipe was easy when I started going through withdrawals after returning home.

The fun was over, or so I thought, when I got diagnosed with Celiac Disease, as wonton wrappers, which potstickers are wrapped in, are made with wheat flour. That said, I made a hack for that with these AMAZING Potsticker Noodle Bowls. Can you say upgrade?!

What are Potsticker Noodle Bowls?

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 then 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!

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 this dish I used regular and the results were 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!

How to Make This Recipe:

Start by soaking 8oz gluten-free rice noodles according to package directions – usually they take between 20 and 30 minutes.

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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 them a stir, then let them 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 level.

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 then pour in 2 whisked eggs and scramble.

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: again, 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!

More Noodle Bowls You’ll Love:

Mongolian Beef Noodle Bowls >

Asian Noodle Bowls >