Name: Potsticker Noodle Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz wide Lo Mein noodles, cooked and rinsed; 1 tablespoon peanut oil; 1 pound ground pork; 1/4 cup + 2 tablespoons sliced green onions, divided; 4 cups coleslaw mix; 1/2 cup low-sodium chicken broth; 3 tablespoons mirin; 2 tablespoons dark soy sauce; 1 tablespoon minced garlic; 2 teaspoons grated ginger; 1 teaspoon sesame oil; 1/2 teaspoon sriracha

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Introduction

This Potsticker Noodle Bowl combines savory ground pork with tender lo mein noodles and a flavorful, aromatic sauce. It’s a quick and satisfying meal perfect for busy weeknights or when you crave comforting Asian-inspired flavors.

A close-up of wide, flat noodles coated in a shiny brown sauce mixed with small bits of cooked ground meat and sprinkled with chopped green onions. The noodles look soft and slightly translucent with a glossy texture, lifted by a pair of black chopsticks showing the sauce dripping slightly. The dish is served in a black bowl with some green onions blurred in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz wide Lo Mein noodles, cooked and rinsed
1 tablespoon peanut oil
1 pound ground pork
1/4 cup + 2 tablespoons sliced green onions
1/2 cup low-sodium chicken broth
3 tablespoons mirin
2 tablespoons dark soy sauce
1 tablespoon minced garlic
2 teaspoons grated ginger
1 teaspoon sesame oil
1/2 teaspoon sriracha
4 cups coleslaw mix

Instructions

Step 1: Cook the lo mein noodles according to package instructions, then rinse under cold water and set aside.
Step 2: Heat the peanut oil in a large skillet over medium-high heat. Add the ground pork and 1/4 cup sliced green onions, cooking until the pork is browned and cooked through.
Step 3: In a bowl, whisk together the chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha to make the sauce.
Step 4: Add the cooked noodles, coleslaw mix, and sauce to the skillet with the pork. Toss everything together and cook for 2–3 minutes until the noodles and vegetables are well coated and heated through.
Step 5: Remove from heat and garnish with the remaining 2 tablespoons of sliced green onions before serving.

Tips & Variations

For extra crunch, sprinkle toasted sesame seeds on top just before serving.
Substitute ground turkey or chicken for pork to lighten the dish.
Add a handful of snap peas or shredded carrots for more vegetables and color.
Adjust the amount of sriracha to control the spice level to your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over medium heat, adding a splash of chicken broth if needed to loosen the sauce and prevent sticking.

How to Serve

The dish shows wide, flat noodles coated in a shiny, brown sauce with small pieces of cooked ground meat mixed throughout. Bright green chopped scallions are sprinkled on top, adding a fresh touch. The noodles look soft and slightly translucent, being picked up with dark chopsticks above a deep, white bowl. The background includes a blurred bowl of green scallions, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different noodles in this recipe?

Yes, you can substitute lo mein noodles with spaghetti, rice noodles, or udon for different textures—just adjust the cooking time as needed.

Is there a vegetarian option for this dish?

Absolutely! Swap the ground pork for crumbled tofu or cooked mushrooms and use vegetable broth instead of chicken broth to keep it vegetarian.