Potsticker Noodle Bowls take the tender noodles, ground pork, veggies, and savory sauce from a traditional pan-fried Asian appetizer and turn them into a main course meal. Skip the take-out because this easy noodle dish can be made in 10 minutes.
Our Potsticker Noodle Bowl recipe rivals any Asian restaurant appetizer or stir fry dish. Just like my Sushi Bowl, Burrito Bowl, and Egg Roll in a Bowl recipes, this potsticker dinner contains all the ingredients from the classic filling, and serves it deconstructed-style.
Say goodbye to filling, folding, and forming mini packages. Potsticker bowls remove the wonton wrappers and simply prepare the pork and veggie stuffing with noodles, then coat all components in a salty sauce with a subtle kick.
Using pre-shredded coleslaw is my favorite time-saving shortcut and a great way to sneak in some veggies to an otherwise carb and protein packed meal; as the slaw is tossed with the pork and sauce mixture, it takes on their flavors so that they’re deliciously disguised!
Why We Love Potsticker Noodle Bowls Recipes
- Quick and easy to make.
- Uses a handful of simple ingredients.
- Cabbage is rich in vitamin C, fiber, and vitamin K, and contains antioxidants that can aid in gut health, heart health, and in reducing inflammation.
- All the flavor of potstickers in a pork noodle bowl format.
- A complete one dish dinner, packed with protein, vegetables, and carbs that all cook in one pot.
Potsticker Noodle Bowls Ingredients
- LoMein Noodles – Lo mein noodles are egg-based wheat noodles found in the Asian section of the grocery store
- Peanut oil: You can use vegetable oil if there is an allergy issue.
- Ground pork
- Green onions
- Low sodium chicken broth
- Mirin sweet cooking rice wine – This is a sweet Japanese rice wine used to add depth and sweetness.
- Dark soy sauce – This is sweeter and less salty than a light or regular soy sacue.
- Minced garlic – We prefer fresh garlic.
- Grated ginger
- Sesame oil
- Sriracha hot sauce (optional)
- Coleslaw mix: You can use a store bought bag or make your own mix using a combination of shredded green cabbage, shredded red cabbage, and shredded carrots.
See the recipe card for full information on ingredients and quantities.
Substitutions and Additions
- Pick Your Protein: Feel free to prepare your potsticker noodles with ground chicken, ground turkey, or ground beef instead of pork.
- Go Gluten Free: To make this a gluten free meal, swap the soy sauce with gluten free tamari or or coconut aminos, use rice noodles instead of regular LoMein noodles, and ensure that your broth is gluten-free.
- Add Some Spice: If you like your bowl a bit spicy, add some Sriracha, thinly sliced red chilies or red pepper flakes to the sauce.
- Make It Meatless: You can make a vegetarian version using meatless crumbles, tofu, or your favorite plant-based substitute in place of any meat.
- Cut The Carbs: For a low carb potsticker bowl, replace the regular noodles with zucchini noodles, hearts of palm noodles, or use Cauliflower Fried Rice.
How to Make Potsticker Noodle Bowls
- Prepare The Pasta: Boil, drain, and rinse the noodles according to package directions. Set aside.
- Brown The Pork: Cook the pork and onions in hot oil until no pink remains in the pork.
- Make The Sauce: Whisk together the chicken broth, mirin, soy sauce, garlic, ginger, sesame oil, and sriracha.
- Cook And Coat: Toss together the pork, noodles, coleslaw mix, and sauce mixture. Cook for an additional 2-3 minutes to coat or until the liquids have reduced.
- Serve: Garnish with sliced green onions. Serve and enjoy!
Tips For Making Potsticker Noodle Bowls
- Be sure to use low sodium or sodium (salt) free chicken broth in the sauce recipe, as the dark sauce sauce is very salty.
- The sriracha hot sauce is optional in this potsticker recipe. You can adjust the amount used according to your desired level of heat. I would suggest adding a ½ teaspoon and then tasting the sauce before adding more, as a little of this hot sauce goes a long way.
- This potsticker noodle bowl is best served freshly made.
How to Store Potsticker Noodle Bowls
- To Store: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- To Freeze: I do not recommend freezing this noodle bowl dish.
- To Reheat: Reheat in a skillet on medium-low heat. You may need to add 1-2 tablespoons of chicken broth to the leftovers to loosen the sauce a little and add a little needed moisture.
More Easy Asian Inspired Recipes
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Potsticker Noodle Bowl
Serves — 4
Potsticker Noodle Bowls take all of the flavors from your favorite Asian appetizer and prepare them them as a complete one dish dinner. No wonton wrappers required!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
- 8 ounces package of 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 + 2 tablespoons sliced green onions divided (¼ cup cooked with pork and 2 tablespoons for garnish)
- ½ cup low-sodium chicken broth
- 3 tablespoons Mirin sweet cooking rice wine see tips
- 2 tablespoons dark soy sauce see tips
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon sriracha hot sauce optional: adjust the amount according to desired heat level
- 4 cups bagged coleslaw mix shredded green cabbage, shredded red cabbage and shredded carrots
Instructions
- Boil, drain, and rinse the LoMein noodles according to package directions. Set aside. While the noodles are boiling, you can prepare the rest of the recipe.8 ounces package of wide LoMein Noodles
- Add the peanut oil to a large 12-inch skillet on medium-high heat. Once the oil is hot, add the ground pork and ¼ cup sliced green onions. Cook and brown the pork for 5-6 minutes or until no pink remains in the pork.1 tablespoon peanut oil, 1 pound ground pork, ¼ cup + 2 tablespoons sliced green onions
- While the pork is cooking, make the sauce by adding the low-sodium chicken broth to a small mixing bowl, mirin sweet cooking rice wine, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Whisk to combine, then set aside.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
- Once the pork is fully cooked, add the LoMein noodles, coleslaw mix, and sauce mixture to the skillet.4 cups bagged coleslaw mix
- Using tongs, gently toss all the ingredients together and allow the potsticker noodle bowl to cook for an additional 2-3 minutes or until the liquids have reduced and all the noodles and pork are fully coated with the sauce. Transfer to a large serving bowl and garnish with the remaining 2 tablespoons sliced green onions.
Jenn’s Notes
Storage:
- To Store: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
- To Freeze: I do not recommend freezing this noodle bowl dish.
- To Reheat: Reheat in a skillet on medium-low heat. You may need to add 1-2 tablespoons of chicken broth to the leftovers to loosen the sauce a little and add a little needed moisture.
- This sauce’s dark and rich color comes from the dark soy sauce. Dark soy sauce is not the same as traditional soy sauce as it is much saltier and thicker. If you can not find dark soy sauce in your local grocery store, you can order it online or find it at a specialty Asian store. If you use traditional soy sauce, you will need to note that your sauce will be much lighter in color, and you will need to increase the amount of regular soy sauce to 4 tablespoons.
- Be sure to use low-sodium or sodium (salt) free chicken broth in the sauce recipe, as the dark sauce sauce is very salty.
- Mirin is a sweet cooking rice wine. It can be found in the grocery store’s Asian section. A good substitute, if you are unable to find the Mirin, is dry sherry. Get a good quality dry sherry that you would drink, not sherry vinegar. You can also substitute seasoned rice wine vinegar. If you use this substitute, then you will need to add 1 tablespoon of granulated sugar to the sauce mix, as the seasoned rice wine vinegar is not as sweet as the Mirin.
- The sriracha hot sauce is optional in this recipe. You can adjust the amount used according to your desired level of heat. I would suggest adding a ½ teaspoon and then tasting the sauce before adding more, as a little of this hot sauce goes a long way.
Nutrition Info
Calories: 583kcal | Carbohydrates: 52g | Protein: 27g | Fat: 30g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 82mg | Sodium: 872mg | Potassium: 519mg | Fiber: 3g | Sugar: 6g | Vitamin A: 140IU | Vitamin C: 29mg | Calcium: 55mg | Iron: 2mg
very delicious & my husband wants to eat it again 2 days!!
Love this! Thanks so much for your feedback!
I followed the direction exactly and it was mediocre. I would make it again with way less Mirin, more sour sauce and add salt and pepper to the Pork when pan frying it. then it would be 5 stars. Just being honest.