Potsticker Noodle Bowl
A vibrant dish blending potstickers with hearty noodles, packed with fresh vegetables and savory flavors, perfect for weeknight dinners or gatherings.
Ingredients
Main Protein
- 1 pound ground pork Tender and absorbs flavors well. Can substitute with ground chicken or turkey.
Starch/Pasta
- 8 oz wide Lo Mein noodles Cook according to package instructions, rinse, and set aside. Can substitute with spaghetti or rice noodles.
Seasoning/Spice Blend
- 3 tablespoons mirin
- 2 tablespoons dark soy sauce Can substitute with coconut aminos.
- 1 tablespoon minced garlic Fresh gives the best results.
- 2 teaspoons grated ginger Fresh gives the best results.
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha Adjust to taste for spice.
Liquids/Dairy
- 1/2 cup low-sodium chicken broth Keep warm to prevent slowing the cooking process.
Aromatics & Vegetables
- 4 cups coleslaw mix Add at the end to maintain crunch.
- 1/4 cup + 2 sliced green onions Use one portion for cooking and garnish the other.
Optional Finishing Ingredients
- extra sriracha For serving, adjust based on spice preference.
Cooking Oil
- 1 tablespoon peanut oil For browning the pork.
Instructions
Preparation
- Heat the peanut oil in a large skillet over medium heat for about 1 minute.
- Add ground pork to the pan and cook for 5-7 minutes, stirring until browned.
- Stir in minced garlic and grated ginger and cook for an additional 1-2 minutes until fragrant.
- Pour in the chicken broth, mirin, dark soy sauce, and sriracha. Stir well and bring to a simmer for about 3-4 minutes.
- Add cooked Lo Mein noodles and toss everything together. Cook for another 2-3 minutes until heated through.
- Fold in the coleslaw mix and 1/4 cup sliced green onions. Cook for 1-2 minutes until the coleslaw is tender but still crisp.
- Remove from heat, transfer to serving dishes, top with remaining green onions, and drizzle with sesame oil.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For best results, freeze before adding the coleslaw and store in freezer-safe containers for up to 2 months.