These Potsticker Noodle Bowls combine ground pork, ginger, garlic, rice noodles, coleslaw mix, and Tamari for a savory, easy weeknight dinner.
You ever get a random craving for takeout but don’t actually want to leave the house (or wait for delivery)? Yeah, that was me last week.
I was seriously craving potstickers—like that perfect combo of garlicky pork, a kick of ginger, and tender noodles. But let’s be real, I was way too tired to fold a million wrappers or deal with the whole dumpling situation. So, I took a little shortcut and turned all those flavors into a noodle bowl instead.
Guess what? It totally worked. The pork was savory and juicy, the rice noodles soaked up the sauce perfectly, and the coleslaw mix added just enough crunch. Honestly, it might be my favorite kitchen shortcut yet—because it hits all the potsticker notes but in a fraction of the time.
Now it’s one of my go-to weeknight recipes. Bonus? My family devours it every single time. (Even my pickiest eater—shocking, right?)
Why You’ll Love This Potsticker Noodle Bowls Recipe?
This recipe isn’t just tasty—it’s a lifesaver on those chaotic nights when you need dinner fast but still want it to taste like you put in some serious effort.
- Fast & Easy: On the table in under 30 minutes.
- All the Potsticker Flavor Without the Work: No folding or steaming required.
- Totally Customizable: Make it spicy, add extra veggies, or swap the protein.
- One-Pan Wonder: Less cleanup. More time for Netflix.
- Family-Friendly: Mild enough for kids but can be jazzed up for the spice lovers.
Ingredient Notes:
Let’s break down what makes these bowls so dang good.
- Ground Pork: Juicy, flavorful, and perfect for this recipe. Ground chicken or turkey work too.
- Tamari: A gluten-free soy sauce alternative with a richer flavor. If you’re not gluten-free, regular soy sauce works just fine.
- Rice Noodles: Tender, chewy, and perfect for soaking up the sauce.
- Ginger Paste: A shortcut fave. If you’ve got fresh ginger, that works too!
- Coleslaw Mix: Why chop when a bag of pre-shredded cabbage exists? Instant time-saver.
- Sesame Oil: A little goes a long way with its nutty, toasty goodness.
- Red Pepper Flakes: Optional, but I love the subtle heat.
Pro Tip: Want even more crunch? Toss in water chestnuts or snap peas. Trust me, it’s a game-changer.
How To Make Potsticker Noodle Bowls?
This recipe comes together faster than you think. Here’s how:
Step 1: Make the Sauce
In a small bowl, whisk together the Tamari, chicken broth (or water if you’re out—been there), rice vinegar, ginger paste, sesame oil, and a pinch of red pepper flakes.
This sauce is where the magic happens—salty, slightly sweet, with just a touch of heat.
Step 2: Cook the Noodles
Boil the rice noodles according to the package instructions. They cook fast, so stay close! Drain and rinse under cold water so they don’t turn into a sticky mess.
Step 3: Brown the Pork
Heat a large skillet over medium heat. Add the ground pork with a pinch of salt, pepper, and a splash of Tamari. Cook until fully browned and crumbly, then set it aside.
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Step 4: Sauté the Veggies
In the same skillet, toss in the coleslaw mix, sliced green onions, and minced garlic. Stir-fry for a few minutes—just enough to soften but still keep a bit of crunch.
Step 5: Bring It All Together
Add the pork back into the skillet along with the cooked rice noodles. Pour that glorious sauce all over and give everything a good toss. If it seems a little dry, add a splash of broth to loosen it up.
Step 6: Rest & Serve
Let the noodles sit for about 5 minutes off the heat. This gives the sauce time to soak into every bite. Serve warm with extra green onions or a sprinkle of sesame seeds.
Storage Options:
Got leftovers? Lucky you. Here’s how to keep them tasting fresh:
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Skip freezing—it messes with the texture of the noodles.
- Reheat: Gently warm in a skillet with a splash of broth or water.
Variations and Substitutions:
Want to switch things up? Go for it!
- Meat Swap: Try ground chicken, turkey, or even tofu for a vegetarian twist.
- Extra Veggies: Toss in snap peas, carrots, or bell peppers for more crunch.
- Spicy Kick: Crank up the red pepper flakes or drizzle on sriracha.
- Gluten-Free: Stick with Tamari and rice noodles for a fully gluten-free dish.
What to Serve with Potsticker Noodle Bowls?
These bowls are so good on their own but pair beautifully with:
- Steamed Dumplings: Keep the potsticker theme going.
- Egg Rolls: Crispy, savory, and perfect for dipping.
- Miso Soup: Light and cozy, balancing out the bold flavors.
- Edamame: Simple, salty, and satisfying.
Frequently Asked Questions:
Can I make this dish ahead of time?
Absolutely! It actually tastes better after sitting for a bit since the sauce soaks into the noodles.
What if I can’t find rice noodles?
You can totally swap them for ramen noodles or even spaghetti. It won’t be exactly the same, but still delicious!
How do I keep the noodles from sticking together?
Rinse them under cold water right after cooking—it works like a charm.
This Potsticker Noodle Bowl recipe isn’t just delicious—it’s one of those meals that feels like a takeout treat without the wait. Whether you’re cooking for your family or meal-prepping for the week, it’s the perfect balance of easy and impressive.
Give it a try, and when you do—snap a pic and tag me! I love seeing your creations.
Happy cooking, friend!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Potsticker Noodle Bowls
Ingredients
- 1 lb. ground pork
- A pinch of white or black pepper
- 1/2 cup + 1 tbsp. low-sodium gluten-free Tamari
- 1/4 cup low-sodium chicken broth OR water
- 1 tbsp. rice vinegar
- 1 tbsp. ginger paste Gourmet Gardens recommended
- 2 tsp sesame oil
- A pinch of 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
- Combine 1 pound of ground pork, with a dash of pepper and 1 tablespoon of low sodium gluten-free Tamari in a bowl.
- In another bowl whisk together 1/2 cup of Tamari, chicken broth (or water), 1 tablespoon of rice vinegar, 1 tablespoon of ginger paste, 2 teaspoons of oil and optional red chili flakes to create the sauce.
- Bring 8 ounces of stir-fried rice noodles to a boil until they are al dente. Then drain them. Rinse with cold water.
- In a skillet brown the pork. Then add coleslaw mix, green onions and garlic. Stir fry until they become tender.
- Add the noodles and sauce, to the skillet. Stir fry until the noodles soften. If needed you can add some broth for moisture.
- Allow it to cool for 10 minutes before serving. This will enhance the flavors. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
