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Potsticker Noodle Bowls

A deconstructed dumpling stir-fry featuring chewy noodles, savory ground pork, and crunchy cabbage in a sesame-soy glaze.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Base
  • 10 oz noodles wheat, ramen, or udon
  • 1 lb ground pork or chicken/turkey
  • 3 cups shredded cabbage coleslaw mix works well
  • 1 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 0.5 cup green onions chopped
Sauce
  • 0.25 cup soy sauce low sodium
  • 2 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp sriracha optional for heat
  • 1 tbsp sesame seeds for garnish

Equipment

  • Large Skillet or Wok
  • Pot for boiling water
  • Tongs
  • Whisk

Method
 

  1. Boil noodles according to package instructions until al dente. Drain and set aside.
  2. Whisk together soy sauce, hoisin, sesame oil, vinegar, and sriracha in a small bowl.
  3. Brown the ground pork in a large skillet over medium-high heat until fully cooked.
  4. Add minced garlic, ginger, and onion to the skillet. Sauté for 1 minute.
  5. Add shredded cabbage and stir-fry for 3 minutes until slightly wilted.
  6. Add cooked noodles and the sauce to the pan. Toss well to coat everything.
  7. Garnish with green onions and sesame seeds. Serve hot.

Notes

Use a coleslaw mix (bagged cabbage and carrots) to save prep time.