Oh, potstickers! The crispy bottoms, the juicy filling, that little dance of dipping them just right… pure magic, right? But who has the time to fold dozens of them after a long day? Well, guess what? I’ve found a way to get all those amazing potsticker flavors into a super quick and satisfying meal: the Potsticker Noodle Bowl with Pork & Cabbage Slaw! It’s honestly one of my favorite weeknight wonders. I still remember the first time I made a big batch of potstickers with my family – the kitchen was buzzing, everyone was laughing, and the whole place smelled incredible. That memory inspired this dish, and it’s become a go-to for creating those same warm, connected feelings, but in a fraction of the time. I’m Dr. Thompson, and as the Food Safety & Quality Assurance Director, I can tell you this recipe is as delicious as it is dependable!
Why You’ll Love This Potsticker Noodle Bowl with Pork & Cabbage Slaw
Seriously, this Potsticker Noodle Bowl with Pork & Cabbage Slaw is a weeknight HERO! Here’s why it’s going to become your new best friend in the kitchen:
- Tastes Like the Real Deal: All those savory potsticker flavors you adore, but way easier.
- Super Speedy: We’re talking dinner on the table in about 40 minutes, give or take!
- So Satisfying: Tender pork, bouncy noodles, and crisp veggies make it a complete meal.
- Healthy-ish! We’re using lean pork, tons of veggies, and low-sodium tamari to keep it balanced.
Ingredients for Your Potsticker Noodle Bowl
Okay, let’s get down to business! Gathering these ingredients is half the fun. Don’t worry, most of it is pretty standard pantry stuff. Trust me, the little bits of magic in here make all the difference for our Potsticker Noodle Bowl with Pork & Cabbage Slaw! If you’re looking for more pork inspiration, check out this amazing pork chops recipe I love!
For the Pork:
- 1 pound ground pork
- A good pinch of white pepper (or black pepper if that’s what you have!)
- 1 Tablespoon low sodium gluten-free Tamari (we’ll use some here and save some for later!)
For the Sauce (This is where the flavor explosion happens!):
- 1/2 cup low sodium gluten-free Tamari
- 1/4 cup low sodium chicken broth or just plain water
- 1 Tablespoon rice vinegar
- 1 Tablespoon ginger paste (freshly grated is amazing if you have it!)
- 2 teaspoons sesame oil
- A pinch of red chili pepper flakes (optional, but totally worth it if you like a little kick!)
For the Bowl (All the yummy bits):
- 8 ounces stir-fry rice noodles (I love the Thai Kitchen brand for this!)
- 14 ounces coleslaw mix (the bagged stuff is a lifesaver!)
- 1 bunch green onions (chop the green leafy parts into nice 2-inch pieces, and slice the white and light green parts separately for later!)
- 4 cloves garlic, pressed or minced (don’t skimp on the garlic – it’s key!)
Oh, and a quick note from my food safety hat: Using low-sodium tamari and broth is important here. Regular stuff can make this dish way too salty, and nobody wants that!
Equipment You’ll Need
You don’t need a fancy kitchen for this one! Just a couple of trusty tools will do the trick. You’ll want a good old mixing bowl for getting everything prepped, and then a nice big wok or skillet for that quick stir-fry magic. That’s pretty much it – easy peasy!
Step-by-Step Guide to Making Your Potsticker Noodle Bowl
Alright, let’s get this amazing Potsticker Noodle Bowl with Pork & Cabbage Slaw cooking! It comes together SO fast, you’ll be amazed. We’ll start by getting our pork ready to go.
- First things first, grab your mixing bowl. Toss in that pound of ground pork, a good pinch of pepper, and that 1 Tablespoon of our low-sodium gluten-free Tamari. Now, get your hands in there and mix it all up until it’s nicely combined. Set that aside for a sec.
- Next, let’s whip up that sauce! Grab another little bowl and pour in the rest of the Tamari (that’s the 1/2 cup), the chicken broth or water, rice vinegar, that ginger paste, sesame oil, and those optional chili flakes if you’re feeling brave! Give it a good whisk with a fork until it’s all buddy-buddy. Set this flavour powerhouse aside too.
- Now for the noodles! Get about 8 ounces of those rice noodles cooking according to their package directions. Usually, it’s about 4-6 minutes in boiling water until they’re al dente (that means they still have a little bite!). Drain them and give them a good rinse under cold water to stop the cooking. Doing this helps prevent them from getting mushy later!
- While those noodles are doing their thing, heat up your wok or skillet over high heat. It needs to be nice and hot! Add the pork mixture and just let it brown, breaking it up with your spoon as it cooks. Once it’s mostly cooked through, toss in the coleslaw mix and the sliced white and light green parts of your green onions. Stir-fry everything for about 3-4 minutes until the cabbage starts to wilt and soften. Now, add the minced garlic and stir fry for just one more minute until it’s fragrant. Careful not to burn the garlic!
- Here comes the grand finale! Dump those drained noodles and pour in all of that amazing sauce you made into the wok. Stir everything together really well. You’ll want to stir-fry for another 4-5 minutes, letting the noodles soak up all that deliciousness. If the sauce seems to be disappearing too quickly before the noodles are tender, just turn the heat down a little bit. If they’re *still* not quite soft enough and the sauce is gone, you can add a splash more chicken broth (maybe up to another 1/4 cup) or even just pop a lid on the wok for a few minutes off the heat to let them steam.
- And that’s it! Let the whole dish cool down for at least 10 minutes before you scoop it into bowls. This lets all those flavours meld together perfectly. You can find more awesome rice bowl recipes and get started on your rice bowl journey anytime! This recipe really captures that potsticker magic!
Tips for the Perfect Potsticker Noodle Bowl
Want to make your Potsticker Noodle Bowl with Pork & Cabbage Slaw absolutely sing? Here are a few little tricks I’ve picked up that really make a difference. First off, don’t skimp on the quality of your Tamari – that low-sodium, gluten-free stuff is key to getting that authentic savory flavor without making the whole dish salty. Trust me on this! Also, when you’re stir-frying the pork, make sure your pan is nice and *hot* before adding it. This helps it brown up beautifully instead of just steaming. And for the love of all that’s delicious, don’t overcook those noodles! A little chewiness is exactly what we’re going for. If you’re interested in more ways to cook pork perfectly, you’ll want to check out this guide on how to make pork chops like a pro!
Ingredient Notes and Substitutions
Let’s talk ingredients! Some of these might seem specific, but they really help nail that delicious potsticker flavor in our Potsticker Noodle Bowl with Pork & Cabbage Slaw. First up, that low-sodium gluten-free Tamari is a MUST. If you try to use regular soy sauce, especially if you’re sensitive to salt, you’ll end up with a way-too-salty bowl. For substitutions, if you can’t find GF Tamari, just use another gluten-free soy sauce alternative. If sodium isn’t a huge concern and you don’t have low-sodium anything, just be extra careful and maybe add less of the sauce overall. For the rice noodles, honestly, most stir-fry rice noodles work, but the Thai Kitchen ones just seem to have the perfect texture. If you can’t find them, any flat rice noodle meant for stir-frying should be fine!
Serving and Storing Your Potsticker Noodle Bowl
This Potsticker Noodle Bowl with Pork & Cabbage Slaw is best served up warm and fresh! That’s when the noodles are perfectly bouncy and the cabbage still has a lovely little crisp to it. If you have any leftovers (which are rare in my house!), just pop them into an airtight container. They’ll keep in the fridge for about 2-3 days. To reheat, I usually give them a quick toss in a skillet over medium heat with a tiny splash of water or broth to loosen everything up. It’s almost as good as the first time! For more easy dinner ideas that are perfect for meal prep, check out my other posts!
Frequently Asked Questions
Got questions about our delicious Potsticker Noodle Bowl with Pork & Cabbage Slaw? I’ve got answers!
Can I make this Potsticker Noodle Bowl vegetarian?
You totally can! Just swap out the ground pork for some crumbled firm tofu or your favorite plant-based ground meat. You might want to add a little extra seasoning to the tofu to boost the flavor. Everything else stays the same – yum!
What kind of noodles are best for this recipe?
I really love using stir-fry rice noodles for this dish because they soak up the sauce so beautifully and have a great texture. The Thai Kitchen brand is my go-to. If you can’t find those, any flat rice noodle that’s meant for stir-frying should work just fine!
How can I make the sauce spicier?
Easy peasy! If you like it hotter, just add more of those optional red chili pepper flakes. You can also stir in a teaspoon of sriracha or a dash of your favorite hot sauce right at the end when you’re adding the sauce to the wok. Experiment and find your perfect heat level!
Nutritional Information
Just a reminder, these numbers are estimates and can vary a bit depending on exactly what brands and ingredients you use for your Potsticker Noodle Bowl with Pork & Cabbage Slaw. But generally, you’re looking at about 460 calories, 45g carbs, 21g protein, and 21g fat per serving. It’s a pretty balanced meal to help you feel good! For more healthy meal ideas, check out my other posts!
Potsticker Noodle Bowl with Pork & Cabbage Slaw
Ingredients
Equipment
Method
- Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari. Mix with your hands to combine and set aside.
- To a small mixing bowl add remaining 1/2 cup gluten free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using. Whisk with a fork to combine and set aside.
- Prepare rice noodles according to package directions. Boil them for 4-6 minutes before draining and rinsing under cold running water. Cook noodles until al dente.
- While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
- Add the drained and rinsed noodles plus the sauce mixture into the wok. Stir fry until the noodles are tender, 4-5 minutes. Turn the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
- Let dish cool for at least 10 minutes before scooping into bowls and serving.
