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 toddler (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 slurpy, noodle bowl format. This easy, 30 minute dish is packed with craveable, lip-smacking flavor and is loved by adults and children alike — clearly!
Everybody has a favorite order at their favorite Asian restaurant. We know we will get at least two orders each of potstickers if we go to our favorite place. We love the flavor of pan-fried and steam dumplings filled with pork and vegetables. So we created a potsticker-inspired recipe to make at home when we feel the need. Potsticker noodles!
INGREDIENTS
8 oz. rice noodles
1/4 cup low-sodium soy sauce
1/4 cup tamari sauce
1/4 cup low-sodium chicken broth
2 teaspoons rice vinegar
1/2 tablespoon ginger, crushed or grated
1/4 teaspoon red pepper flakes, optional
2 eggs, beaten
1 tablespoon vegetable oil
1 pound ground pork
2 tablespoons low-sodium soy sauce
1 (14 oz.) bag coleslaw mix
3 cloves garlic, crushed or minced
1 bunch green onions, finely chopped
kosher salt and freshly ground pepper, to taste
PREPARATION
Set noodles aside in a shallow dish filled with water and allow to soak according to package directions, then set aside until ready to use.
In a small bowl, whisk together soy sauce, tamari sauce, chicken broth, rice vinegar, ginger, garlic and red pepper flakes, then set aside.
Heat vegetable oil in a large wok or pan over medium-high heat and cook pork until browned.
Stir in remaining 2 tablespoons soy sauce and season generously with salt and pepper.
Add coleslaw mix, green onions and garlic, and cook for another 2-3 minutes, or until fragrant and greens have wilted.
Make a well in the center or your skillet, then pour in beaten eggs and cook for 2-3 minutes, or until eggs are scrambled.
Toss together to combine, then add noodles and sauce mixture and cook until noodles are tender, 3-4 minutes.
Taste and adjust seasoning, if necessary, then serve and enjoy.
Potsticker Noodle Bowls Recipe: Comforting Asian Dish That’ll Warm You Right Up
4
servings30
minutes40
minutes300
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
8 oz. 8 rice noodles
1/4 cup 1/4 low-sodium soy sauce
1/4 cup 1/4 tamari sauce
1/4 cup 1/4 low-sodium chicken broth
2 teaspoons 2 rice vinegar
1/2 tablespoon 1/2 ginger, crushed or grated
1/4 teaspoon 1/4 red pepper flakes, optional
2 2 eggs, beaten
1 tablespoon 1 vegetable oil
1 pound 1 ground pork
2 tablespoons 2 low-sodium soy sauce
1 bag 1 coleslaw mix
3 cloves 3 garlic, crushed or minced
1 1 bunch green onions, finely chopped
kosher salt and freshly ground pepper, to taste
Directions
- Set noodles aside in a shallow dish filled with water and allow to soak according to package directions, then set aside until ready to use.
- In a small bowl, whisk together soy sauce, tamari sauce, chicken broth, rice vinegar, ginger, garlic and red pepper flakes, then set aside.
- Heat vegetable oil in a large wok or pan over medium-high heat and cook pork until browned.
- Stir in remaining 2 tablespoons soy sauce and season generously with salt and pepper.
- Add coleslaw mix, green onions and garlic, and cook for another 2-3 minutes, or until fragrant and greens have wilted.
- Make a well in the center or your skillet, then pour in beaten eggs and cook for 2-3 minutes, or until eggs are scrambled.
- Toss together to combine, then add noodles and sauce mixture and cook until noodles are tender, 3-4 minutes.
- Taste and adjust seasoning, if necessary, then serve and enjoy.
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