Name: Potsticker Noodle Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 lb ground pork; Pinch white pepper (or black pepper); 1 Tablespoon low sodium gluten free Tamari (divided from total); 1/2 cup low sodium gluten free Tamari; 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)

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Introduction

Potsticker noodle bowls bring together the savory flavors of ground pork with tender rice noodles and crisp coleslaw mix in a delicious stir fry. This easy, flavorful dish is perfect for a quick weeknight dinner that feels both comforting and fresh.

Potsticker Noodle Bowls Recipe - Recipe Image

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

Step 1: In a mixing bowl, combine the ground pork with a pinch of pepper and 1 tablespoon of gluten free Tamari. Use your hands to mix thoroughly, then set aside to marinate.
Step 2: In a small bowl, whisk together the remaining 1/2 cup of Tamari, chicken broth or water, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes if using. Set this sauce mixture aside.
Step 3: Prepare the rice noodles according to package instructions. For the recommended Thai Kitchen brand, boil them for 4-6 minutes until al dente, then drain and rinse under cold running water.
Step 4: Heat a large wok or 12” skillet over high heat. Add the marinated pork and brown it, breaking it up as it cooks.
Step 5: Add the coleslaw mix and green onions to the wok and stir fry until the coleslaw wilts and becomes tender, about 3-4 minutes. Stir in the garlic and cook for an additional minute.
Step 6: Add the drained noodles and the prepared sauce mixture to the wok. Stir fry together for 4-5 minutes until the noodles are tender. Lower the heat if the sauce evaporates too quickly before the noodles soften.
Step 7: If the sauce is absorbed before the noodles are fully tender, add up to 1/4 cup additional chicken broth. Alternatively, remove the wok from heat, cover with a lid, and let the noodles finish softening for a few minutes.
Step 8: Let the dish cool for at least 10 minutes before serving. This resting time enhances the flavors and prevents the dish from being too hot to enjoy immediately.

Tips & Variations

Swap ground pork for ground chicken or turkey for a lighter protein option.
Add shredded carrots or snap peas for extra crunch and color.
Use fresh ginger instead of paste for a more pronounced ginger flavor.
If you like heat, increase the red chili pepper flakes or add a drizzle of chili oil before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of broth or water to loosen the sauce if needed. Avoid microwaving directly without stirring to ensure even heating.

How to Serve

A white bowl filled with three layers: the bottom layer has light golden noodles, the middle layer shows mixed vegetables like thin orange carrot strips and purple cabbage pieces, and the top layer is scattered with small brown cooked meat chunks and bright green chopped scallions. Two wooden chopsticks hold a small bundle of noodles lifted above the bowl on the right side. The bowl is placed on a wooden board with a gray cloth loosely draped in the background over 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 regular soy sauce instead of Tamari?

Yes, regular soy sauce can be used if gluten-free options are not required. Tamari is just a gluten-free alternative that provides a similar rich umami flavor.

How do I prevent the noodles from sticking together?

After cooking, rinse the noodles under cold running water to stop the cooking process and prevent them from sticking. Tossing them gently with a small amount of sesame oil before adding to the stir fry can also help keep them separate.