Potsticker Noodle Bowls

chopsticks in a bowl of potsticker noodles

Potsticker Noodle Bowls taste just like potstickers without the tedious filling and sealing. This simple skillet recipe is ready in just 30 minutes!

Prep Time 30

Cook Time 10

Total Time 40

Course Main Course

Cuisine Asian

Keyword dairy free, gluten free, low fat

Method Stovetop

Servings

Calories 460kcal

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

Instructions

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!

Video

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