Potsticker Noodle Bowls are an inventive, simplified version of the beloved Chinese potstickers—one of my favorite comfort foods. I first encountered these crispy, stuffed delights during a summer working in Japan, where they are known as gyoza. Inspired by my love for them, I transformed these savory dumplings into a quick, 30-minute noodle bowl, packed with flavor but free from the hassle of wrapping and frying. This dish has since become a go-to for busy weeknights, offering all the rich, comforting taste of potstickers without the labor-intensive steps.
Why You’ll Love This Recipe:
This recipe offers everything you love about potstickers—savory ground pork, tender cabbage, and a flavorful soy-based sauce—but without the time-consuming filling, folding, and frying. It’s an easy one-pan meal perfect for busy nights when you want something comforting and full of taste. Plus, the addition of fresh vegetables like coleslaw mix and green onions makes this dish not only hearty but also nutritious.
Ingredients You’ll Need:
- 1 lb ground pork
- Pinch of white or black pepper
- 1/2 cup + 1 tablespoon low-sodium gluten-free Tamari or soy sauce
- 1/4 cup low-sodium chicken broth or water
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste
- 2 teaspoons sesame oil
- Pinch of red chili pepper flakes (optional)
- 8 oz stir-fry rice noodles (Thai Kitchen brand recommended)
- 14 oz bag of coleslaw mix (shredded cabbage and carrots)
- 1 bunch of green onions (green parts chopped, white parts sliced)
- 4 cloves garlic, minced
How to Make Potsticker Noodle Bowls:
Step 1: Prepare the noodles
Boil 8 oz rice noodles according to the package instructions, usually around 4-6 minutes. Drain and rinse under cold water to prevent them from sticking. Set aside.
Step 2: Cook the pork
In a large wok or skillet, heat over high heat. Add ground pork, season with a pinch of white pepper, and 1 tablespoon of Tamari or soy sauce. Brown the pork, breaking it up as it cooks.
Step 3: Add the veggies
Once the pork is cooked through, add the coleslaw mix and chopped green onions. Stir-fry for 3-4 minutes until the cabbage softens. Add garlic and cook for another minute.
Step 4: Stir in the sauce
In a small bowl, mix the remaining Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili flakes (if using). Pour the sauce into the skillet with the pork and vegetables, then stir to combine.
Step 5: Add the noodles
Add the drained rice noodles to the skillet. Stir-fry for 4-5 minutes, ensuring the noodles absorb the sauce and become tender. If the sauce is absorbed too quickly, you can add more broth or cover the skillet to let the noodles steam to soft perfection.
Step 6: Let it cool
Remove from heat and let the dish cool for 10 minutes before serving. The flavors meld beautifully when it’s not piping hot.
Helpful Tips:
- Noodles: Opt for thin rice noodles (like those from Thai Kitchen) rather than thicker varieties to ensure even cooking and flavor absorption.
- Low sodium: Be sure to use low-sodium Tamari and chicken broth to keep the dish from being too salty.
- Add eggs (optional): If you miss the egg in traditional potstickers, scramble a couple of eggs in the skillet before adding the noodles. This adds extra richness and texture.
Details:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-5 servings
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Asian
- Diet: Gluten-Free, Dairy-Free
Notes:
This dish can be adapted to your taste preferences. If you prefer, you can swap the ground pork for ground turkey or chicken. The flavor will remain savory and satisfying, and the noodles will absorb the rich sauce wonderfully.
Nutritional Information (Per Serving):
- Calories: 460 kcal
- Carbs: 45g
- Protein: 21g
- Fat: 21g
- Fiber: 3g
Frequently Asked Questions:
Can I use a different type of noodle?
Yes! You can use any type of stir-fry noodles, but thin rice noodles work best for this recipe.
Can I make this dish vegetarian?
Yes! You can substitute the ground pork with tofu or tempeh for a plant-based version of this dish.
Storage Instructions:
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat, adding a splash of water or broth to help loosen the noodRelated Recipes:
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Conclusion:
Potsticker Noodle Bowls are a perfect, easy-to-make dish that brings all the comfort of classic potstickers to the table in a fraction of the time. With its deliciously savory pork, vibrant cabbage, and tender noodles, this dish will quickly become a family favorite. Whether you’re feeding a crowd or enjoying a cozy meal solo, these noodle bowls are sure to hit the spot. Enjoy the flavors of Japan in your own kitchen today!
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Cozy Potsticker Noodle Bowls
Description
Potsticker Noodle Bowls are an inventive, simplified version of the beloved Chinese potstickers—one of my favorite comfort foods. I first encountered these crispy, stuffed delights during a summer working in Japan, where they are known as gyoza. Inspired by my love for them, I transformed these savory dumplings into a quick, 30-minute noodle bowl, packed with flavor but free from the hassle of wrapping and frying. This dish has since become a go-to for busy weeknights, offering all the rich, comforting taste of potstickers without the labor-intensive steps.
Ingredients
- 1 lb ground pork
- Pinch of white or black pepper
- 1/2 cup + 1 tablespoon low-sodium gluten-free Tamari or soy sauce
- 1/4 cup low-sodium chicken broth or water
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste
- 2 teaspoons sesame oil
- Pinch of red chili pepper flakes (optional)
- 8 oz stir-fry rice noodles (Thai Kitchen brand recommended)
- 14 oz bag of coleslaw mix (shredded cabbage and carrots)
- 1 bunch of green onions (green parts chopped, white parts sliced)
- 4 cloves garlic, minced
Instructions
Step 1: Prepare the noodles
Boil 8 oz rice noodles according to the package instructions, usually around 4-6 minutes. Drain and rinse under cold water to prevent them from sticking. Set aside.
Step 2: Cook the pork
In a large wok or skillet, heat over high heat. Add ground pork, season with a pinch of white pepper, and 1 tablespoon of Tamari or soy sauce. Brown the pork, breaking it up as it cooks.
Step 3: Add the veggies
Once the pork is cooked through, add the coleslaw mix and chopped green onions. Stir-fry for 3-4 minutes until the cabbage softens. Add garlic and cook for another minute.
Step 4: Stir in the sauce
In a small bowl, mix the remaining Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili flakes (if using). Pour the sauce into the skillet with the pork and vegetables, then stir to combine.
Step 5: Add the noodles
Add the drained rice noodles to the skillet. Stir-fry for 4-5 minutes, ensuring the noodles absorb the sauce and become tender. If the sauce is absorbed too quickly, you can add more broth or cover the skillet to let the noodles steam to soft perfection.
Step 6: Let it cool
Remove from heat and let the dish cool for 10 minutes before serving. The flavors meld beautifully when it’s not piping hot.
Notes
This dish can be adapted to your taste preferences. If you prefer, you can swap the ground pork for ground turkey or chicken. The flavor will remain savory and satisfying, and the noodles will absorb the rich sauce wonderfully.