Potsticker Noodle Bowls with Ground Pork
This Potsticker Noodle Bowl 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.
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.