Potsticker Noodles Bowls taste just like potstickers with no pinching nor steaming required! Prep then cook this mouthwatering recipe in under 30 minutes.
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!
Gluten-Free Zucchini Coffee Cake
The Last 10 (Fun!) Things I BoughtPotsticker 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.
Video
More Noodle Bowls You’ll Love:
[…] https://iowagirleats.com/2016/08/17/potsticker-noodle-bowls/ […]
This did, in fact, taste like potstickers. It was easy to prepare and none of my kids complained. A solid recipe, if not the most exciting dish in the world. I used wheat linguine since I did not have rice noodles and we can all eat gluten.
Hooray! My kids and husband LOVE this. I’m a vegetarian so it’s tricky for me to find things they like. I can’t try it, but they are scarfing it down. Thank you!
As a college student, it can be hard to find recipes that are easy, quick, AND delicious but I made this recipe and it hit all of these things! I found it to be a bit tangy for me so I added some coconut aminos to neutralize the tanginess. Next time I make this I’ll be sure to use leaner meat and add more veggies but overall happy with the way this turned out!
[…] Potsticker Noodle Bowl from Iowa Girl Eats // 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. […]
This looks sick! thank you for this recipe
Delicious recipe! Needs some sauce that I would normally dip my potstickers in – I used some sweet chili sauce. I don’t like heat, so I had left out chili flakes.
Wanted this to be good, unfortunately the flavor profile was way off. I’d be interested to know where in the US the author is from. I would imagine an area with subpar oriental food. Way to salty and sauce not complex enough
Another hit! This was a great, satisfying and fast recipe enjoyed by my whole family including my teenaged boys. Thank you!
I just wanted to say this is a staple in our house – my kids LOVE it, they each devour 3-4 bowls of this stuff! Such a great way to hide veggies and easily adaptable! Bravo and thank you!
way too salty. cut back on soy (tamari ) sauce
My 16 year old son plowed through this dish tonight! We love potstickers and this recipe is delicious!
So glad to hear it, Barbara! Thanks for your review and recipe rating! :)
Hello! I have looked around town and can’t find the tamari sauce. I found low sodium soy sauce. How much of this would you use in this meal? Thanks for any help.
Hi Jean! If you don’t need to eat gluten free, then you can substitute the same amount of low sodium soy sauce for Tamari. Again, using soy sauce would make this dish not gluten free!
my husband and I are addicted to this! I never leave reviews or comments on anything but literally everyone who we make it for requests the recipe. ANYONE READING THIS NEEDS TO MAKE IT ASAP
I am allergic to eggs as well as gluten free. would you leave the egga out or substitute?
This is excellent! My three kids gobbled it up and we’re looking for seconds! Takes a bit of up front prep work so that you can quickly throw ingredients in as needed, but well worth the effort. Thanks for a great recipe! 😋
The whole family loves it!!! Thanks for the recipe. Going on our meal rotation!!
Made this last night for dinner. Very easy and sooooo tasty! This will be on a regular rotation. And big plus for gluten free for me! I’m the only celiac person in the house and not everyone likes gluten free noodle dishes. This one everyone loved.
Absolutely delicious!!!
This is amazing! Used coconut aminos only. Did I mention how amazing it is?!
[…] for my system, soy isn’t even the best. So, I try not to cave in too often. But, I saw this recipe on Iowa Girl Eats for potsticker noodles and had to try […]
OH WOW! So good. I am eating this now and am in heaven. The only thing I didn’t have was the rice stick noodle…I had udon so away I went! Lovely melding of flavour.
This was so good. My Cole slaw mix went bad so I substituted with a large handful of chopped baby spinach and it was still very yummy, just not as colorful. I think next time, I’ll add some water chestnuts and snap peas as well.
Where do you find low sodium tamari or soy sauce? I have been all over Des Moines and can only find reduced sodium,
Hi Marvel! I too have found it impossible to find low sodium Tamari since posting this recipe in 2016. I think possibly San-J has relabeled it to reduced sodium, which is what I use and buy.
Made this tonight. We already had 1/2 head red cabbage and carrots in the house, so I didn’t buy the cole slaw mix. Also, my store only had skinny rice noodles. It all worked fine. It is delicious!
So good!! We make this often
So happy to hear that, Kristin! Thank you so much for your feedback and recipe rating!
I love the potsticker noodles and we had it in our regular rotation for a few months. I can’t eat eggs so I just skip them and I think it still tastes great. I’ve made it with shrimp ground chicken, turkey, tofu and pork depending on what they have at the store or what I’m in the mood for. It has been great every time!
I have found a way to make it more freezer friendly, right before you add the noodles to the pan separate it in half and put it in a freezer container and only make half of the called for noodles. Then you can thaw it and add fresh rice noodles and it tastes exactly the same as fresh. The meat and cabbage and other ingredients hold up just fine in the freezer. The rice noodles are the problem with freezing so I just left them out and it works great.
Great tip, Lindsey – thank you for sharing! Also need to try this recipe with shrimp. Sounds delish. :)
We eat this all the time and LOVE it!
A great choice when I want to make Chinese, but want something different then regular stir fry. So easy and quick too.
Delicious recipe and easy to make for a busy mom.
My noodles did not turn brown . Not what you would expect!
This looks amazing but what happened to the potsticker burgers?! I make them weekly and they’re goooone! 😭😭😭
This page used to be pot sticker burgers that were awesome, but the recipe is now a noodle bowl. Any chance I can get the burger recipe again?
You bet, here you go!
Pot Sticker Burgers with Spicy Asian Slaw
Yields: 4 burgers
Ingredients:
For the Pot Sticker Burgers:
1 package 99% fat-free ground turkey breast (about 1.2lbs)
1 egg
2 Tablespoons soy sauce
2 green onions, sliced
1 clove garlic, microplaned or finely minced
1/2″ knob of ginger, microplaned or finely minced
1-1/2 cups coleslaw mix, roughly chopped
Non-stick spray
For the Spicy Asian Slaw:
3 Tablespoons soy sauce
3 Tablespoons rice vinegar
1 Tablespoon water
1/2 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon garlic powder
1/8 teaspoon ginger powder
1 green onion, sliced
4 cups coleslaw mix
Directions:
1. For the burgers: Mix all burger ingredients together, then shape into 4 equal patties. Spray each side of the burger with non-stick spray, then grill for 4-5 minutes a side, or until turkey is no longer pink in the middle.
2. For the slaw: Mix ingredients from soy sauce to green onion in a small bowl. Add coleslaw mix and toss to combine. Let sit for 15 minutes before topping grilled burgers.
This looks amazing! I was looking for the potsticker recipe you had that was the ground patty and the slaw mix salad on top. This was one of my families favorite recipes ever, and I’d lost it! I found it again on Pinterest by the picture, but everything links here to a different recipe. Where can I find it, please? It was perfect because we are low carb.
Excellent!!! Even picky eaters loved this meal!
Made this tonight. Adding it to my weekly go-tos! Boyfriend scraped the pan clean! Sooo easy and satisfying. Thank you!