Looking for a quick, delicious meal that brings the flavors of your favorite Asian potstickers to the table without the hassle? Potsticker Noodle Bowls are here to save the day! This easy recipe transforms the tender noodles, savory ground pork, fresh veggies, and signature salty-sweet sauce of a classic potsticker into a satisfying, deconstructed main dish. Best of all, it comes together in just 15 minutes perfect for busy weeknights.
Say goodbye to wrapping tiny dumplings and hello to a hassle-free meal that still delivers all the comforting, bold flavors you love. With pre-shredded coleslaw as a time saving hero, this dish packs in the veggies while keeping the preparation simple. Whether you’re a fan of takeout-inspired dinners or just need a fast and flavorful option, Potsticker Noodle Bowls are guaranteed to hit the spot.
Potsticker Noodle Bowls
Ingredients
- ½ cup low-sodium chicken broth
- 1 tablespoon minced garlic
- ½ teaspoon sriracha hot sauce optional: adjust the amount according to desired heat level
- 1 teaspoon sesame oil
- 2 tablespoons dark soy sauce see tips
- 8 ounces package of wide LoMein Noodles cooked and rinsed according to package instructions
- 3 tablespoons Mirin sweet cooking rice wine see tips
- 2 teaspoons grated ginger
- 4 cups bagged coleslaw mix shredded green cabbage, shredded red cabbage and shredded carrots
- ¼ cup + 2 tablespoons sliced green onions divided (¼ cup cooked with pork and 2 tablespoons for garnish)
- 1 tablespoon peanut oil or vegetable oil if there is an allergy issue
- 1 pound ground pork
Instructions
1Boil, drain, and rinse the LoMein noodles according to package directions. Set aside. While the noodles are boiling, you can prepare the rest of the recipe.
8 ounces package of wide LoMein Noodles
2Add the peanut oil to a large 12-inch skillet on medium-high heat. Once the oil is hot, add the ground pork and ¼ cup sliced green onions. Cook and brown the pork for 5-6 minutes or until no pink remains in the pork.
1 tablespoon peanut oil,1 pound ground pork,¼ cup + 2 tablespoons sliced green onions
3While the pork is cooking, make the sauce by adding the low-sodium chicken broth to a small mixing bowl, mirin sweet cooking rice wine, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Whisk to combine, then set aside.
½ cup low-sodium chicken broth,3 tablespoons Mirin sweet cooking rice wine,2 tablespoons dark soy sauce,1 tablespoon minced garlic,2 teaspoons grated ginger,1 teaspoon sesame oil,½ teaspoon sriracha hot sauce
4Once the pork is fully cooked, add the LoMein noodles, coleslaw mix, and sauce mixture to the skillet.
4 cups bagged coleslaw mix
5Using tongs, gently toss all the ingredients together and allow the potsticker noodle bowl to cook for an additional 2-3 minutes or until the liquids have reduced and all the noodles and pork are fully coated with the sauce. Transfer to a large serving bowl and garnish with the remaining 2 tablespoons sliced green onions.
