Embark on a culinary journey with our Potsticker Noodle Bowls—a delectable blend of ground pork, vibrant vegetables, and gluten-free Thai Kitchen rice noodles. This dish effortlessly marries the savory essence of potstickers with the convenience of noodle bowls, creating a satisfying and flavorful experience for your taste buds. The secret lies in the well-seasoned pork, the crispiness of coleslaw, and the perfect al dente texture of rice noodles, all bathed in a tantalizing tamari-based sauce. Quick to prepare and bursting with Asian-inspired flavors, this recipe is a surefire way to elevate your weeknight dinner game.
In our home, Potsticker Noodle Bowls have become a symbol of joyous family dinners. It all started with the desire to capture the essence of potstickers in a quick and accessible format. The sizzle of seasoned pork, the vibrant colors of coleslaw and green onions, and the aroma of ginger and garlic—it’s a symphony of flavors that brings everyone together around the dinner table. The best part? The combination of savory and gluten-free elements makes it a dish that accommodates various dietary preferences without compromising on taste.
Why This Bowl Is a Must-Try Delight
- Gluten-Free Goodness: Featuring Thai Kitchen Stir Fry Noodles, this recipe is a gluten-free delight that doesn’t compromise on taste or texture.
- Flavorful Pork: The ground pork, seasoned with a pinch of pepper and gluten-free tamari, brings the authentic taste of potstickers to the forefront.
- Vibrant Veggies: The coleslaw mix, green onions, and garlic add a burst of color and freshness, creating a harmonious balance with the savory pork.
- Quick and Convenient: With a simple and efficient preparation process, this dish is perfect for busy weeknights or when you crave a delicious meal without the fuss.
- Versatile Noodles: Thai Kitchen Stir Fry Noodles offer the ideal thickness, ensuring a satisfying bite without overpowering the other ingredients.
Ingredients:
- 1 lb ground pork
- Pinch of white pepper or black pepper
- 1/2 cup + 1 tablespoon low-sodium gluten-free Tamari, divided
- 1/4 cup low-sodium chicken broth OR water
- 1 tablespoon rice vinegar
- 1 tablespoon ginger paste (Gourmet Gardens recommended)
- 2 teaspoons sesame oil
- Pinch of red chili pepper flakes, optional
- 8 oz stir-fry rice noodles (Thai Kitchen brand recommended)
- 14 oz bag coleslaw mix
- 1 bunch green onions, green parts chopped into 2″ pieces, white and light green parts sliced
- 4 cloves garlic, pressed or minced
Measurements:
- 453.6 grams (1 lb) ground pork
- 227 grams (8 oz) stir-fry rice noodles
Directions:
- In a mixing bowl, combine ground pork with pepper and 1 tablespoon gluten-free Tamari. Set aside.
- In a small bowl, whisk together the remaining 1/2 cup gluten-free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes if using. Set aside.
- Prepare rice noodles according to package directions. Boil until al dente, then drain and rinse under cold running water.
- While noodles are boiling, heat a large wok or 12” skillet over high heat. Add pork mixture and brown, breaking it up as it cooks. Add coleslaw mix and green onions, stir-frying until the coleslaw wilts and becomes tender (3-4 minutes). Add garlic and stir-fry for 1 more minute.
- Add drained noodles and sauce mixture into the wok, stir-frying until noodles are tender (4-5 minutes). Adjust heat if needed, adding additional chicken broth if the sauce evaporates too quickly.
- Allow the dish to cool for at least 10 minutes before serving for the best flavor.
Notes:
- Opt for Thai Kitchen Stir Fry Noodles for ideal thickness.
- Substitute soy sauce for gluten-free Tamari if not following a gluten-free diet.
- Ensure low-sodium versions of Tamari and chicken broth for balanced seasoning.
- The dish can be stored in a tightly sealed container in the fridge for up to 4 days. Reheat gently to preserve flavors.
