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Potsticker Noodle Bowls Recipe

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★★★★★

4.5 from 90 reviews

These Potsticker Noodle Bowls are a flavorful and easy-to-make stir fry combining ground pork, aromatic seasonings, tender rice noodles, and fresh vegetables. Inspired by classic potstickers, this dish uses a savory Tamari-based sauce and quick stir-frying to create a satisfying, gluten-free meal perfect for a weeknight dinner.

Ingredients

Scale

Meat and Marinade

  • 1 lb ground pork
  • Pinch white pepper (or black pepper)
  • 1 Tablespoon low sodium gluten free Tamari (divided from total)

Sauce

  • 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)

Main Dish

  • 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

  1. Marinate pork: In a mixing bowl, combine ground pork with a pinch of white or black pepper and 1 tablespoon of gluten free Tamari. Mix thoroughly with your hands to distribute the seasoning evenly, then set aside to marinate briefly.
  2. Make sauce: In a small bowl, whisk together the remaining 1/2 cup gluten free Tamari, chicken broth or water, rice vinegar, ginger paste, sesame oil, and optional red chili flakes until fully combined. Set sauce mixture aside.
  3. Cook noodles: Prepare rice noodles according to package instructions, typically boiling for 4-6 minutes until al dente. Drain the noodles and rinse under cold running water to stop cooking and prevent sticking.
  4. Sauté pork and vegetables: Heat a large wok or 12-inch skillet over high heat. Add the marinated pork and cook while breaking it up until browned and cooked through. Add coleslaw mix and both green and white parts of green onions, stir frying until vegetables are wilted and tender, about 3 to 4 minutes. Add minced garlic and continue stir frying for 1 more minute to release its aroma.
  5. Assemble noodle bowl: Add the drained noodles and prepared sauce mixture to the wok. Stir fry together for 4 to 5 minutes until noodles are tender and sauce is absorbed. If the noodles are not fully tender and the sauce evaporates too quickly, lower the heat, add up to 1/4 cup additional chicken broth, and cover the wok for several minutes to help the noodles soften through steam.
  6. Serve: Allow the dish to cool for at least 10 minutes before serving to allow flavors to meld and become more pronounced. Scoop into bowls and enjoy warm, but not piping hot.

Notes

  • You can substitute soy sauce for Tamari if gluten is not a concern.
  • Adjust the red chili flakes quantity to control spiciness.
  • The dish is best when noodles are cooked al dente to retain texture during stir frying.
  • Letting the dish cool slightly before serving enhances the flavor experience.
  • Use a large wok or skillet to prevent overcrowding and ensure even cooking.

Keywords: potsticker noodle bowl, gluten free stir fry, ground pork noodle bowl, Asian noodle recipe, Tamari noodle stir fry

Find it online: https://nayabaker.com/potsticker-noodle-bowls-recipe/