Potsticker Noodle Bowls (2024)

4.50 from 4 votes

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• ▢ 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

• 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.

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.

Tips:

• 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.