Potsticker Noodle Bowl Recipe

Introduction

This Potsticker Noodle Bowl is a delicious and easy weeknight meal inspired by classic Asian flavors. Ground pork, tender LoMein noodles, and crunchy coleslaw come together in a savory, slightly sweet sauce for a satisfying dish that cooks in just one skillet.

Ingredients

• 8 ounces wide LoMein noodles (cooked and rinsed according to package instructions)
• 1 tablespoon peanut oil (or vegetable oil if there is an allergy issue)
• 1 pound ground pork
• ¼ cup sliced green onions (divided: ¼ cup cooked with pork, 2 tablespoons for garnish)
• ½ cup low-sodium chicken broth
• 3 tablespoons Mirin sweet cooking rice wine
• 2 tablespoons dark soy sauce
• 1 tablespoon minced garlic
• 2 teaspoons grated ginger
• 1 teaspoon sesame oil
• ½ teaspoon sriracha hot sauce (optional; adjust to desired heat level)
• 4 cups bagged coleslaw mix (shredded green cabbage, red cabbage, and shredded carrots)

Instructions

1. Step 1: Boil, drain, and rinse the LoMein noodles according to the package directions. Set aside while preparing the rest of the dish.
2. Step 2: Heat peanut oil in a large 12-inch skillet over medium-high heat. Once hot, add ground pork and ¼ cup sliced green onions. Cook and brown the pork for 5-6 minutes until no pink remains.
3. Step 3: In a small bowl, whisk together chicken broth, Mirin sweet cooking rice wine, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Set the sauce aside.
4. Step 4: When the pork is fully cooked, add the cooked LoMein noodles, coleslaw mix, and sauce mixture to the skillet.
5. Step 5: Using tongs, gently toss everything together. Cook for 2-3 minutes more, allowing the sauce to reduce slightly and coat the noodles and pork evenly.
6. Step 6: Transfer the noodle bowl to a large serving bowl and garnish with the remaining 2 tablespoons of sliced green onions before serving.

Tips & Variations

• Substitute ground chicken or turkey for pork if preferred or for a leaner option.
• Look for Mirin in the Asian or international aisle; if unavailable, a mix of rice vinegar and sugar can be used as a substitute.
• Add a handful of snap peas or snow peas for extra crunch and color.
• Adjust the amount of sriracha to control the spice level or omit for a milder dish.
• For a vegetarian version, swap ground pork for cubed tofu and use vegetable broth instead of chicken broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through, adding a splash of broth or water if the noodles seem dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles instead of LoMein?

Yes, you can substitute with other wide egg noodles, ramen noodles, or even udon for a similar texture and flavor.

Is it necessary to rinse the noodles after cooking?

Rinsing helps prevent the noodles from sticking together and removes excess starch, which ensures they mix more easily with the sauce and other ingredients.

Potsticker Noodle Bowl Recipe

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★★★★★

4.6 from 104 reviews

This Potsticker Noodle Bowl combines savory ground pork with tender wide LoMein noodles and a vibrant mix of coleslaw vegetables, all tossed in a flavorful sauce made from chicken broth, Mirin, dark soy sauce, garlic, and ginger. A quick and easy skillet recipe perfect for a delicious weeknight dinner with a hint of Asian-inspired flavors and a subtle spicy kick from sriracha.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 8 ounces wide LoMein noodles (cooked and rinsed according to package instructions)
• 1 pound ground pork
• 4 cups bagged coleslaw mix (shredded green cabbage, shredded red cabbage, and shredded carrots)
• ¼ cup + 2 tablespoons sliced green onions (divided; ¼ cup cooked with pork and 2 tablespoons for garnish)

For the Sauce

• ½ cup low-sodium chicken broth
• 3 tablespoons Mirin sweet cooking rice wine
• 2 tablespoons dark soy sauce
• 1 tablespoon minced garlic
• 2 teaspoons grated ginger
• 1 teaspoon sesame oil
• ½ teaspoon sriracha hot sauce (optional; adjust to desired heat level)

Other

• 1 tablespoon peanut oil (or vegetable oil if allergy issues)

Instructions

1. Cook Noodles: Boil the wide LoMein noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process and prevent sticking. Set aside while you prepare the rest of the dish.
2. Brown the Pork: Heat the peanut oil in a large 12-inch skillet over medium-high heat. Add the ground pork and ¼ cup sliced green onions. Cook, stirring and breaking the pork apart, for 5-6 minutes or until the pork is browned with no pink remaining.
3. Prepare the Sauce: In a small mixing bowl, whisk together the low-sodium chicken broth, Mirin sweet cooking rice wine, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha hot sauce (if using). Set aside.
4. Combine Ingredients: Once the pork is fully cooked, add the cooked LoMein noodles, coleslaw mix, and the prepared sauce mixture to the skillet.
5. Toss and Cook: Using tongs, gently toss all ingredients together in the skillet. Allow the noodle bowl to cook for an additional 2-3 minutes, stirring occasionally, until the sauce reduces slightly and coats the noodles, pork, and vegetables evenly.
6. Garnish and Serve: Transfer the potsticker noodle bowl to a large serving bowl. Garnish with the remaining 2 tablespoons of sliced green onions and serve immediately.

Notes

• You can substitute ground pork with ground chicken, turkey, or tofu for a different protein option.
• Adjust the amount of sriracha according to your spice preference or omit for a milder flavor.
• Mirin adds a sweet depth to the sauce; if unavailable, a combination of rice vinegar and a small amount of sugar can be used as a substitute.
• To make this dish gluten-free, use gluten-free soy sauce and gluten-free noodles.
• Ensure not to overcook the coleslaw mix to keep some crunchiness in the dish.
• Leftovers can be refrigerated in an airtight container for up to 3 days and reheated on the stovetop for best results.

Keywords: Potsticker Noodle Bowl, LoMein noodles, ground pork recipe, Asian noodle bowl, easy skillet dinner, quick pork noodles