This Potsticker Noodle Bowl brings brings the delicious flavors of potstickers into a satisfying, all-in-one noodle dish. Ground pork, sautéed with savory green onions and seasoned with a flavorful sauce, pairs perfectly with wide LoMein noodles and a crunchy coleslaw mix of cabbage and carrots. The result is a well-rounded meal that offers a harmonious blend of savory, sweet, and spicy notes. The noodles soak up the rich sauce, while the coleslaw adds a refreshing crunch, making each bite a perfect balance of textures and flavors. Whether you’re craving a quick weeknight dinner or a comforting dish for a cozy weekend meal, this recipe is both easy to make and incredibly satisfying.
Why We Love Potsticker Noodle Bowls Recipes
Potsticker Noodle Bowls are a wonderful fusion of comforting flavors and textures that bring together all the best aspects of Asian-inspired cuisine. This dish combines the savory richness of ground pork with the umami of soy sauce and Mirin, while the crunchy coleslaw mix offers a fresh contrast to the soft LoMein noodles. It’s a one-pan meal that’s quick, easy to make, and fully customizable, making it perfect for busy weeknights or laid-back weekends. Plus, it’s a versatile recipe that can be adjusted for different dietary preferences, spice levels, and ingredient availability, giving it broad appeal to various tastes.
Potsticker Noodle Bowls Ingredients
- LoMein noodles (cooked and rinsed per package instructions)
- peanut oil (or vegetable oil for allergy concerns)
- ground pork
- green onions
- low-sodium chicken broth
- Mirin (sweet cooking rice wine)
- dark soy sauce
- minced garlic
- grated ginger
- sesame oil
- sriracha hot sauce (optional, adjust for heat preference)
- bagged coleslaw mix (shredded green cabbage, red cabbage, and carrots)
Substitutions and Additions
- Ground Pork Substitution: If you prefer a leaner option, try using ground chicken or turkey. For a vegetarian alternative, crumbled tofu or tempeh works well.
- Noodles: Instead of LoMein noodles, you can use rice noodles, udon, or soba noodles depending on what you have on hand.
- Soy Sauce: If you don’t have dark soy sauce, regular soy sauce can be used, but the flavor will be a little lighter. For a gluten-free option, opt for tamari.
- Mirin: If you can’t find Mirin, use a mixture of white wine or dry sherry with a little sugar (about 1 tablespoon of sugar to 3 tablespoons of white wine).
- Coleslaw Mix: For more flavor, you can add thinly sliced bell peppers, cucumbers, or radishes to your coleslaw mix for an added crunch.
- Spice Level: Adjust the sriracha hot sauce to your preferred spice level. For a milder version, reduce or omit the sriracha, or swap it with a mild chili paste.
How to Make Potsticker Noodle Bowls
Cook the noodles:
Boil the LoMein noodles according to the package directions. Once cooked, drain and rinse under cold water to prevent them from overcooking. Set them aside.
Cook the pork:
In a large skillet, heat the peanut oil over medium-high heat. Add the ground pork and ¼ cup of the sliced green onions, cooking for 5-6 minutes until the pork is browned and no longer pink.
Prepare the sauce:
In a small bowl, whisk together the low-sodium chicken broth, Mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha.
Combine and cook:
Once the pork is ready, add the cooked noodles, coleslaw mix, and sauce mixture to the skillet. Toss everything together and cook for 2-3 minutes until the sauce has reduced and the noodles are well-coated.
Serve and garnish:
Transfer the noodle bowl to a large serving dish and garnish with the remaining 2 tablespoons of sliced green onions. Serve hot!
Tips For Making Potsticker Noodle Bowls
- Don’t overcook the noodles: Be sure to cook the LoMein noodles just enough to become tender, but not too soft. They should hold up when mixed with the sauce and not turn mushy.
- Use high heat for pork: When cooking the pork, use medium-high heat to get a nice brown sear on the meat, which adds flavor.
- Customize the sauce: Taste the sauce as you go and adjust the soy sauce or Mirin to suit your preference. Adding a little sugar can help balance out the saltiness of the soy sauce.
- Vegetable Options: If you want more vegetables, you can add baby corn, snap peas, or mushrooms for additional texture and flavor.
- Make it ahead: Potsticker Noodle Bowls can be made ahead and stored in the fridge. Just reheat gently on the stovetop when ready to serve.
How to Store Potsticker Noodle Bowls
Storage:
Store leftover Potsticker Noodle Bowls in an airtight container in the refrigerator for up to 2-3 days. The noodles may absorb more sauce upon sitting, so you may want to add a splash of chicken broth or water when reheating to loosen the sauce.
Freezing:
You can freeze the cooked pork and noodles without the coleslaw mix, as the vegetables might lose their texture after freezing. To freeze, allow the dish to cool completely before transferring it to a freezer-safe container. It can be frozen for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop.
Frequently Asked Questions
Is dark soy sauce the same as regular soy sauce?
No, dark soy sauce is thicker, darker, and slightly sweeter than regular soy sauce. It is often used to add color and depth of flavor to dishes. Regular soy sauce is lighter and saltier in taste. If you don’t have dark soy sauce, you can substitute with regular soy sauce, but the flavor profile will be slightly different.
What is mirin?
Mirin is a sweet rice wine commonly used in Japanese cooking. It has a mild sweetness and is often added to sauces, soups, and marinades. Mirin helps balance salty and savory flavors and adds depth to the overall taste of a dish. If you can’t find Mirin, a mixture of white wine with a little sugar can serve as a substitute, though it won’t be an exact match.
Potsticker Noodle Bowls with Ground Pork
Ingredients
- 8 ounces wide LoMein noodles cooked and rinsed as per package instructions
- 1 tablespoon peanut oil or vegetable oil if there’s an allergy
- 1 pound ground pork
- ¼ cup + 2 tablespoons sliced green onions ¼ cup for cooking, 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 for preferred spice level
- 4 cups bagged coleslaw mix shredded green cabbage, red cabbage, and carrots
Instructions
Prepare the noodles:
- Start by boiling the LoMein noodles as per the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set them aside for later.
Cook the pork:
- Heat the peanut oil in a large 12-inch skillet over medium-high heat. Once the oil is hot, add the ground pork along with ¼ cup of the sliced green onions. Cook for about 5-6 minutes, stirring occasionally, until the pork is fully browned and no longer pink.
Make the sauce:
- In a small mixing bowl, combine the low-sodium chicken broth, Mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha (if using). Whisk everything together until fully mixed. Set aside.
Combine noodles and vegetables:
- Once the pork is cooked, add the cooked LoMein noodles, coleslaw mix, and prepared sauce to the skillet with the pork. Use tongs to gently toss everything together, ensuring the noodles and pork are evenly coated with the sauce.
Finish cooking:
- Let the mixture cook for an additional 2-3 minutes, allowing the liquids to reduce and the noodles and pork to soak up all the flavorful sauce. Stir occasionally to prevent sticking.
Serve:
- Transfer the noodle bowl to a large serving dish. Garnish with the remaining 2 tablespoons of sliced green onions, and serve hot!
Notes
Tips:
- Mirin Substitute: If you can’t find Mirin, you can substitute it with a mix of white wine and sugar (about 1 tablespoon of sugar to 3 tablespoons of white wine). However, Mirin adds a distinct sweetness and depth, so it’s best to use the real thing when possible.
- Adjusting Spice: The sriracha hot sauce is optional, but it adds a lovely kick to the dish. Feel free to adjust the amount or leave it out if you prefer a milder flavor.
- Noodle Texture: If you prefer your noodles less firm, cook them a minute or two longer. Just be sure not to overcook them during the tossing stage, as they may become too soft and soggy.
- Coleslaw Mix: The pre-packaged coleslaw mix is a quick way to add vegetables to the dish, but you can easily substitute it with fresh cabbage and carrots if you prefer. Just shred them thinly to match the texture of the coleslaw mix.
These Potsticker Noodle Bowls are the perfect dish when you’re craving something hearty, flavorful, and satisfying. The combination of savory pork, tangy soy sauce, and a touch of sweetness from the Mirin creates a rich and mouthwatering base, while the fresh vegetables and crunchy coleslaw mix add an exciting contrast. Whether you enjoy a little heat with sriracha or prefer it mild, this dish is fully customizable to your taste. It’s quick, easy to make, and delivers big on flavor, making it an ideal addition to your weeknight dinner rotation.
