Potsticker
This recipe holds a special place in my heart as it was one of the first dishes I cooked for my loved ones. The delightful scent of sizzling pork, the colors of coleslaw mix, and the tangy hints of ginger and garlic—it was an instant success, particularly with my husband and child. Since then it has become a part of our dinner rotation. Never fails to bring smiles to our faces.
What makes these Potsticker Noodle Bowls truly special?
Potsticker
What You Need To Make This Potsticker Noodle Bowl Recipe?
Ground Pork: Ground pork is the ingredient, in this dish bringing a savory taste. You can choose between regular ground pork depending on your preference for fat content. If you’re looking for a different flavor profile you can also try substituting ground chicken, turkey, or even tofu as a meat alternative.
Pepper (White or Black): A touch of pepper whether white or black adds an important element of heat and flavor to the pork mixture. Feel free to adjust the amount according to your desired level of spiciness.
Low-Sodium Gluten-Free Tamari: To enhance the flavor you can use low-sodium gluten-free tamari as an alternative to soy sauce. The low sodium option allows you to control the saltiness and customize the dish’s salt levels.
Low-Sodium Chicken Broth or Water: For the sauce base, you can use either low-sodium chicken broth or water. Both options provide moisture. Contribute to the flavor. If you’re watching your salt intake opting for low-sodium broth is recommended.
Rice Vinegar: To add a tangy note that balances out the flavors of the dish include rice vinegar in your sauce.
Ginger Paste (Gourmet Gardens Recommended): If convenience is what you seek without compromising on taste consistency using a ginger paste, like the Gourmet Gardens brand is highly recommended. However, if you prefer a homemade touch freshly grated ginger can be used as a substitute.
Sesame Oil: Sesame oil brings an aroma and flavor to enhance the overall taste. Remember, a little goes a long way so use it sparingly.
Red Chili Pepper Flakes (Optional): If you like a spicy kick feel free to add some chili pepper flakes. The quantity can be adjusted based on your spice tolerance.
Stir-Fry Rice Noodles (Thai Kitchen Brand Recommended): For stirred rice noodles, it is recommended to use the Thai Kitchen brand as they provide texture and taste. Cook them until they are al dente, for the
Coleslaw Mix: To add both color and crunch to the dish consider using a bag of coleslaw mix. Alternatively, you can shred your cabbage and carrots for a hands-on approach.
Green Onions: Green onions offer a fresh and mildly oniony flavor. The green parts not only add appeal but also bring a subtle oniony bite when sliced.
Garlic: Infuse the dish with pungent flavors by adding minced or pressed garlic. If you’re a garlic lover feel free to add more cloves, for an extra depth of flavor.
Want To Save This Recipe?
Steps To Make Potsticker Noodle Bowls:
Step 1: Start by combining the ground pork with a pinch of pepper and 1 tablespoon of gluten Tamari, in a bowl. Set this mixture aside.
Step 2: In another bowl whisk together 1/2 cup of gluten-free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil and red chili pepper flakes (if you prefer some spiciness). Keep this sauce aside.
Step 3: Follow the instructions on the package to prepare the rice noodles. Boil them until they reach an al dente texture— firm. Rinse the noodles under running water.
Step 4: Using high heat heat up a wok or a 12-inch skillet. Add the pork mixture. Cook it while breaking it up until it turns brown. Once the pork is browned, add the coleslaw mix and green onions. Stir fry until the coleslaw wilts. Becomes tender—a process that usually takes around 3 to 4 minutes. Include minced garlic and stir fry for a minute.
Step 5: Next, incorporate both the drained noodles and sauce mixture into the wok. Stir fry everything until the noodles become tender—for 4 to 5 minutes. If you find that your sauce is evaporating faster than your noodles are softening you can add up to a 1/4 cup of low-sodium chicken broth.
Step 6: You can also take the wok off the stove. Put a lid on it for a few minutes to let the noodles finish softening.
Step 7: It’s an idea to let the dish cool for at least 10 minutes before serving. The flavors really come alive when it’s not too hot!
Tip:
To add a kick of taste and a burst of freshness top your Potsticker
Frequently Asked Questions:
Can I make this dish vegetarian?
Definitely! You have the option to replace the ground pork, with tofu or any meat alternative of your choice to create a vegetarian rendition.
Can I add more vegetables to this recipe?
Absolutely! This recipe allows for customization. Feel free to add in your preferred vegetables such as bell peppers, snap peas or mushrooms.
Is it possible to make this dish less spicy?
Absolutely! If you prefer a milder version you can simply omit the red chili pepper flakes. Adjusting the level of spice according to your taste is entirely up, to you. Enjoy!
<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!
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!
