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Potsticker Noodle Bowls

A comforting Asian-inspired dish that combines the flavors of traditional potstickers with hearty noodles, perfect for a quick weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the pork mixture
  • 1 lb ground pork
  • 1 pinch white pepper
  • 1/2 cup low sodium gluten-free Tamari divided
For the sauce
  • 1/4 cup low sodium chicken broth or water
  • 1 tablespoon rice vinegar
  • 1 tablespoon ginger paste
  • 2 teaspoons sesame oil
  • 1 pinch red chili pepper flakes optional
Main ingredients
  • 8 oz stir-fry rice noodles
  • 14 oz bag coleslaw mix
  • 1 bunch green onions chopped into 2" pieces
  • 4 cloves garlic pressed or minced

Method
 

Preparation
  1. In a mixing bowl, combine the ground pork, white pepper, and 1 tablespoon of gluten-free Tamari. Mix until well combined and set aside.
  2. In a small bowl, whisk together the remaining gluten-free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes to create the sauce. Set aside.
  3. Prepare the rice noodles according to the package directions, then drain and rinse under cold running water.
Cooking
  1. Heat a large wok or skillet over high heat. Add the pork mixture and break it up, browning for about 5-7 minutes.
  2. Stir in the coleslaw mix and green onions; stir-fry for 3-4 minutes until the coleslaw wilts. Add garlic and stir-fry for another minute.
  3. Toss in the drained noodles and sauce mixture, stir-frying for 4-5 minutes until the noodles are tender. Add a splash of chicken broth if needed.
  4. Allow the dish to cool for at least 10 minutes before serving.
Garnishing
  1. Garnish with additional green onions or sesame seeds and enjoy!

Notes

To store leftovers, allow them to cool completely before transferring to an airtight container. They can be refrigerated for up to 3 days. Reheat with a splash of broth or water. For variations, you can swap ground pork for shrimp or tofu.