My sister in law recently sent me a photo of her toddler (my niece) slurping down a noodle from her serving of Potsticker Noodle Bowls, and if that doesn’t sell you on the deliciousness of this mouthwatering yet veggie packed dish, I don’t know what will!
Potsticker Noodle Bowls = all the flavor of potstickers in a slurpy, noodle bowl format. This easy, 30 minute dish is packed with craveable, lip-smacking flavor and is loved by adults and children alike — clearly!
Potstickers Turned into Noodle Bowls
I was first introduced to potstickers in Japan, where they’re called gyoza, when I was 19 years old spending the summer working as a camp counselor on a military base near Tokyo. I liked them so much I came home at the end of that summer resembling a potsticker — short and plump! That is to say, I ate potstickers like five times a week that summer and was thrilled to learn how to make them at home when my cravings continued back in the states.
Every couple of months my Mom and I would gather in one of our kitchens to whip up dozens and dozens of potstickers which we froze to pull out and steam at a moment’s notice.
I thought the fun was over after being diagnosed with Celiac Disease because wonton wrappers, which potstickers are wrapped in, are made with wheat flour which isn’t gluten free. Undeterred by my diagnosis, I decided to take the ingredients we normally stuffed inside wonton wrappers and turn them into a slurp-tastic noodle bowl instead.
Goodbye filling, folding and crimping dozens of individual potstickers — hello easy 30 minute meal. Can you say upgrade?!
- Ground pork: The gyoza I ate in Japan were pork based, which is the flavor I prefer. You can use ground chicken instead.
- Stir fry noodles: I recommend Thai Kitchen Stir Fry Noodles which are thin vs wide. I don’t recommend linguini-width rice noodles as they take a long time to cook and the amount of sauce in the recipe is enough to cook the thin style rice noodles.
- Bagged coleslaw mix: An ENTIRE 14oz bag of coleslaw mix is stir fried in with the pork and noodles in this recipe! My Mom and I used to have to snip cabbage into teeny tiny pieces to fit inside the potsticker wrappers, so being able to pour the entire bag of coleslaw into the wok is a big time saver, not to mention it adds lots of nutrition to this dish.
- Aromatics: fresh garlic, green onions, and ginger paste add lots of fresh and punchy flavor to this recipe. I recommend Gourmet Gardens ginger paste.
- Low sodium gluten free Tamari: Gluten free Tamari seasons both the pork and sauce mixture – it’s essential to making Potsticker Noodles taste like actual potstickers! Be sure to use low/reduced sodium Tamari or the dish will be too salty. If you don’t need to eat gluten free you can use low sodium soy sauce instead.
- Low sodium chicken broth: Low sodium chicken broth helps build the base of the sauce which the noodles stir fry in.
- Rice vinegar: potstickers will often come with a Tamari + vinegar-based dipping sauce so a splash of rice vinegar in the stir fry sauce imparts a tiny bit of tang.
- Sesame oil: a splash of sesame oil lends depth of flavor. I LOVE sesame oil and include it in almost all my Asian-style dishes.
If you’re a long time reader you may recognize this recipe! As of April 2022 I updated the dish based on how I’ve adapted it over the years. Most notably, I removed the eggs as my daughter is allergic and I don’t think they make or break the dish even a little bit. That said, I included instructions for adding them in the Notes section of the recipe card below if that was an essential part of the dish to you.
Alrighty – fire up the stove and let’s get cooking!
How to Make Potsticker Noodle Bowls
Start by preparing 8oz gluten free rice noodles according to package directions. I highly recommend Thai Kitchen Stir Fry Noodles which need to be boiled for 4-6 minutes then drained and rinsed under cold running water prior to adding to the hot wok.
I usually drop those into a pot of boiling water at the same time as I start cooking the ground pork.
Which is where we head next! Heat a wok or large, 12″ skillet over high heat then add ground pork that’s been seasoned with a pinch of white pepper (black pepper will also work) and gluten free Tamari then brown, breaking it up as it cooks.
Next add bagged coleslaw mix (I like the kind with carrots and red cabbage added to it) plus chopped green onions then stir fry until the cabbage has wilted and softened, 3-4 minutes. Add minced or pressed garlic then stir fry for another minute.
Last step is to add the drained and rinsed rice noodles plus a mixture of low sodium gluten free Tamari, low sodium chicken broth, rice vinegar, ginger paste (I like Gourmet Gardens), sesame oil, and a pinch of red chili pepper flakes if you’d like a little heat.
NOTE: be sure you’re using LOW SODIUM gluten free Tamari and chicken broth otherwise the dish will be too salty to eat.
Stir fry until the noodles are tender, 4-5 minutes, then let the wok cool off the heat for at least 10 minutes before scooping into bowls and serving. You really can taste all the flavors SO much better when its not piping hot. I hope you love this veggie and flavor packed, super easy spin on traditional potstickers! Enjoy!
More Slurpy Noodle Recipes
- Sesame Peanut Sauce Noodles
- Mongolian Beef Noodle Bowls
- Gluten Free Chicken Lo Mein
- Summer Roll Noodle Bowls with Peanut Sauce
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Potsticker Noodle Bowls
Potsticker Noodles Bowls taste just like potstickers without the tedious sealing and steaming. This gluten free dinner recipe is ready in 30 minutes!
- 1lb ground pork
- pinch white pepper or black pepper
- 1/2 cup + 3 Tablespoons low sodium gluten free Tamari, divided
- 1/4 cup low sodium chicken broth
- 1 Tablespoon rice vinegar
- 1 Tablespoon ginger paste (Gourmet Gardens recommended)
- 2 teaspoons sesame oil
- pinch red chili pepper flakes, optional
- 8oz stir fry rice noodles (Thai Kitchen brand recommended)
- 14oz 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
- 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 + 2 Tablespoons gluten free Tamari, chicken broth, 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!
- I recommend Thai Kitchen Stir Fry Noodles for this recipe, which are thin noodles. I don’t recommend linguini-thickness rice noodles.
- If you don’t need to eat gluten free, you can use soy sauce instead of gluten free Tamari. Dish will not be gluten free if using traditional soy sauce.
- 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.
- Recipe and photos updated April 2022. Original recipe included 2 whisked eggs added to a well made in the center of the wok after the pork and vegetables are cooked through. Scramble the eggs in the center then toss to combine with the pork and vegetables, and then add the noodles and sauce and continue with recipe as written.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin