Potsticker Noodle Bowls

Name: Potsticker Noodle Bowls
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 8 serving
Ingredients: 8 ounces rice linguine noodles; 1 tablespoon canola oil; 1 pound ground pork; 2 tablespoons soy sauce; 1 teaspoon salt; ½ teaspoon black pepper; 2 large egg; 1 bag coleslaw mix; 1 bunch green onion; ½ cup soy sauce; ¼ cup chicken broth; 2 teaspoons rice vinegar; ½ teaspoon ginger; 1 teaspoon garlic; ½ teaspoon red pepper flakes

User Reviews

5

16 reviews

Excellent

Prep Time
5 mins
Cook Time
35 mins
Total Time
40 mins
Servings
8
Calories
270 kcal
Course
Main Course, Dinner
Cuisine
American

Potsticker Noodle Bowls

Iris Hanson

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Potsticker Noodle Bowls combine tender rice linguine noodles with a savory ground pork and coleslaw stir-fry enhanced by a soy-based sauce with ginger, garlic, and a touch of heat. The pork is cooked until browned, then mixed with wilted cabbage and scrambled eggs to add richness and texture. The sauce ties these elements together, and the noodles soak up the flavors during a final brief cook. The dish balances umami, spice, and freshness for a wholesome noodle bowl.

Description

This recipe for Potsticker Noodle Bowls uses rice linguine noodles softened by soaking, providing a chewy texture that pairs well with the seasoned ground pork. The pork is cooked in oil and mixed with soy sauce, salt, and pepper, then combined with coleslaw mix and green onions which get lightly wilted for freshness and crunch contrast. Eggs are softly scrambled directly in the pan to incorporate creaminess and bind the ingredients. A sauce made of soy sauce, chicken broth, rice vinegar, ginger, garlic, and red pepper flakes adds depth, tang, and mild heat. After adding the noodles, everything cooks briefly to marry the flavors. The dish is topped with extra green onions to finish. This bowl offers a mix of textures from tender noodles to crisp vegetables and scrambled eggs, delivering a flavorful and filling meal.

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Ingredients

Servings

NOODLES

8 ounces rice linguine noodles

PORK

1 tablespoon canola oil
1 pound ground pork
2 tablespoons soy sauce
1 teaspoon salt
½ teaspoon black pepper
2 large egg
1 bag coleslaw mix 14 ounces
1 bunch green onion diced

SOY MIXTURE

½ cup soy sauce
¼ cup chicken broth
2 teaspoons rice vinegar
½ teaspoon ginger freshly grated
1 teaspoon garlic minced
½ teaspoon red pepper flakes

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Instructions

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NOODLES

Soak rice noodles in hot tap water for 25 minutes (check package directions for variations).

PORK

In a large skillet or wok, heat oil over medium heat until sizzling. Add pork and cook until browned and no pink remains.
Add soy sauce, salt, and pepper and stir to combine.
Add coleslaw and green onions and stir to combine. Cook until the cabbage is slightly wilted (about 5 minutes).
Make a well in the center and crack the eggs into the empty space. Whisk together and cook until soft set (like scrambled eggs). Mix together with the rest of the pan ingredients.

SOY MIXTURE

In a small bowl, combine soy sauce, chicken broth, rice vinegar, ginger, garlic, and red pepper flakes. Pour over pork mixture.
Add noodles and toss to combine. Cook on low for 5 minutes.
Top with green onions and serve.