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.
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 Slurpy Noodle Recipes
- Sesame Peanut Sauce Noodles
- Mongolian Beef Noodle Bowls
- Asian Noodle Bowls
- Gluten Free Chicken Lo Mein
- Summer Roll Noodle Bowls with Peanut Sauce
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Potsticker Noodle Bowls
Description
Potsticker Noodles Bowls are a gluten-free take-out fake-out recipe that tastes just like potstickers! Prep and cook in under 30 minutes.
Ingredients
- 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
Directions
- 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.
Notes
- 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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This has become a family favorite. Even my pickiest eater eats every bite! I adjusted the soy sauce a little because I have to watch salt and subbed sriracha for the red pepper flakes. I’ve even used fettucine noodles and it still works!
Love it!! So glad it’s a hit with the whole family. :)
I made this tonight and it was delicious. I have always loved rice noodles in restaurants, but never thought to buy them myself. Your info helped me realize how easy they are to work with. Thanks for the recipe and inspiration. It got my mind full of ideas.
I’ve made this several times and even my pickiest eater loves it! I use fettucine noodles because my hubby doesn’t like rice noodles. This is a forgiving recipe and easy to adapt to whatever you need to use up in your fridge. Always a crowd pleaser!
I’m so glad to hear this recipe works and is flexible for your family! Thank you so much for your feedback and recipe rating!
Made the pot sticker noodle bowls for dinner for the fam last night… what a hit! Easy to make, gluten free, and so delicious. Thank you for another fantastic recipe!
So glad you loved the recipe, Karen! Thank you so much for the recipe review and rating, too!
Hi Kristin,
Is it ok to substitute breakfast pork sausage for the ground pork?
Hi Patricia! I’d probably stick with plain ground pork as the traditional flavors of breakfast sausage (fennel, sage, thyme) would compete with the other traditional Asian flavors.
Hi Kristin,
Just a quick note to say that there are gluten free soy sauces out there. It helps when you want to cook Asian foods as the taste is much more authentic. Thanks for the great Potsticker bowl recipe. I can’t wait to try it.
Soy sauce is brewed with soy and grains, among other ingredients, while gluten free Tamari is not. There are some companies that make gluten free soy sauce (ie Tamari) and label/market it as gluten free soy sauce, that is true, but traditional soy sauce is not gluten free.
This was amazing. I kept saying that it was the best dish I’ve ever made! And soooo easy. And so fast! And made with things I typically have in my pantry/fridge/freezer. This is a keeper!
Oh my gosh I am so thrilled to hear that, Molly!! Thanks so much for your recipe review and rating!
This was a quick and easy recipe, and I will definitely make it again! The sauce was flavorful and the cole slaw mix made prep painless. It was nice to get back some of those take out flavors that I miss.