Potsticker Noodles Bowls taste just like potstickers without the tedious filling and sealing. This simple skillet recipe is ready in just 30 minutes!
My sister in law recently sent me a photo of her daughter (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 satisfying, noodle-bowl format. This easy, 30 minute dish is packed with lip-smacking flavor and is loved by adults and children alike — clearly!
Watch How to Make It!
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?!
Ingredients Needed
- 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.
Updated Recipe
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 Asian-Inspired Recipes
- Chicken Shawarma Bowls
- Chicken and Broccoli Stir Fry
- Beef and Broccoli
- Sesame Peanut Sauce Noodles
- Chicken Pad Thai
- Easy Chicken Fried Rice
- Thai Sweet Potato Curry
- Vietnamese-Style Caramelized Pork Bowls
- Gluten Free Chicken Lo Mein
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
Directions
- 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
- I recommend Thai Kitchen Stir Fry Noodles for this recipe, which are thin noodles. I don’t recommend linguini-thickness rice noodles.
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Absolutely perfect! My little girls INHALED this, and the fact that you used coleslaw to skip all the chopping? Genius!!! Thank you so much for this!!! :D
YAY! Absolutely thrilled to hear this was a hit with your family, Meredith!!
My girls and I LOVE this recipe. I have made it multiple times. Usually we have leftovers but they are always eaten the very next day. ❤️
LOVE hearing that, Mariann! Thank you so much for your feedback and recipe rating!
This was so yummy and easy to make! They were out of stock of coleslaw mix in a bag at the store so I shredded green and red cabbage instead and it was great. Best part is it fit all of our allergy restrictions without crazy substitutions. We’ll definitely be making it again!
YAY!! Glad this was a winner through and through, Nicole, and that you were able to switch gears on the fly in regards to the coleslaw. Thank you so much for your feedback and recipe rating!
We absolutely loved this recipe. Great flavor and quick and easy to make. Will definitely be making again soon. Thank you so much!!
I’m thrilled to hear that, Andrea! Thank you so much for your feedback and recipe rating!
Do you think the seasonings would still be OK if I used the entire 14oz box of noodles?
I would double the recipe since that’s almost double the noodles.
I love the recipes
Thanks Annette!
This recipe was positively SCRUMPTIOUS! Thank you so much!
Wohoo!! So so glad this was a hit, Carol!
This recipe was absolutely delicious!! I had some broccoli and fresh mushrooms in the fridge so I added them to the stir-fry. Since I had a 14 oz box of noodles, I reduced the noodles to 7 oz so I would have enough for another batch. I would highly recommend this recipe to others, and look forward to making it again.
Thank you so much for your feedback and recipe rating, Cathy! I’m so glad this dish was a hit!
Hello, what is the measurement for the eggs if using? TIA
Sorry, saw it in the recipe notes ;)
No problem!
This is a long time favorite of our family! It’s been in regular rotation for years now. That said, we much prefer it with the egg. I wish it could be listed in order as an optional step… I find reading the recipe very disjointed now.
I’m sorry to hear that, Kathryn! If you’d like to add the egg, you can add it at the end of step #4. I’m so glad this is a long time family favorite!
I’m really confused by all the people rating this five stars and using superlatives like “amazing”. Unfortunately we found this completely flavorless and plain. It basically just takes like rice noodles. Maybe adding some sriracha or sambal olek and lime juice might elevate it some. Also maybe dial it back to six ounces of noodles. I tried to doctor my serving after the fact and it didn’t do much for it. Leftovers went in the trash. I will say it was easy to make. If you like plain tasting food, give it a try. If not, pass on it.
Hey Sam! Is it possible any of the ingredients were mismeasured? As you mentioned, I have not received this feedback. Occasionally I will receive feedback that this dish is too salty when someone has not used reduced sodium tamari and chicken broth, but not that it was not flavorless or plain. Eager to help!
While it’s possible something was mismeasured, I highly doubt it. I looked through the reviews and some others have said it was plain. Our tastes may just be different and I should have read the reviews first. You responded to another review that you like your potstickers plain and that would have been a red flag for us if we had seen it. No worries—not every reviewer likes every recipe they try. We might try it again with some of the alterations I suggested.
Ah, that’s my bad then, Sam! I get a lot of comments on this dish and like I said, if there’s negative feedback it’s usually that it’s too salty. Just slipped my mind. Sorry for the confusion!
Any chance you know the sodium total in this. I have CHF and have to measure sodium levels in everything
Hi Victoria! I am working on adding nutritional values to my recipes in 2024, so please stay tuned!
Made it tonight using grilled teriyaki chicken hindquarters instead of ground pork since that’s what we had. Better than any restaurant meal! Since we’re watching our weight I used half the amount of noodles & bumped the veggies up with comment suggestions, shredded carrot, sliced baby Bella mushrooms & added some broccoli florets & sliced vidalia. Didn’t miss the extra noodles. The sauce & letting it sit 10 minutes is what makes it. I used 1/2 coconut aminos & less sodium soy sauce to reduce saltiness. Actually had to sprinkle a little salt on. So good! Love your recipes & that you’re our local girl.
This sounds AWESOME, Connie! I’m so glad you were able to make the recipe work for you, and thank you for following the 10 minute resting tip – makes all the difference! ;) Thank you so much for your feedback and recipe rating!