Potsticker Noodle Bowl
A flavorful and easy fusion of traditional potstickers and comforting noodle bowls, perfect for any night of the week.
Ingredients
Noodle Base
- 8 oz wide Lo Mein noodles, cooked and rinsed
Pork Filling
- 1 pound ground pork
- 1 tablespoon peanut oil
- ¼ cup + 2 tablespoons sliced green onions Reserve some for garnishing
Sauce
- ½ cup low-sodium chicken broth
- 3 tablespoons mirin Can substitute with white wine vinegar + sugar
- 2 tablespoons dark soy sauce Use tamari for gluten-free
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon sriracha Adjust to taste
Vegetable Mix
- 4 cups coleslaw mix Can substitute with shredded cabbage, carrots, or snap peas
Instructions
Preparation
- Cook the wide Lo Mein noodles according to package instructions. Once cooked, rinse them under cool water to stop the cooking process. Set aside.
Cooking
- In a skillet, heat peanut oil over medium-high heat and cook ground pork until browned, about 5-7 minutes.
- Add sliced green onions to the skillet with the pork and sauté for 2 minutes.
- In a bowl, whisk together chicken broth, mirin, soy sauce, garlic, ginger, sesame oil, and sriracha.
- Add cooked noodles and sauce to the skillet, tossing to coat the noodles with the sauce.
- Mix in the coleslaw, tossing for another 2-3 minutes until wilted but still crisp.
- Check texture and ensure they are heated through but maintain a slight crunch.
- Garnish with remaining sliced green onions before serving.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days, or freeze portions for up to 3 months. Reheat in a skillet with a splash of chicken broth for best results.