Potsticker Noodle Bowls (Print Version)
# Ingredients:
01 -
1 lb ground pork
02 -
Pinch of white or black pepper
03 -
1/2 cup + 1 Tablespoon low sodium gluten free Tamari, divided (or soy sauce if not GF)
04 -
1/4 cup low sodium chicken broth OR water
05 -
1 Tablespoon rice vinegar
06 -
1 Tablespoon ginger paste
07 -
2 teaspoons sesame oil
08 -
Pinch red chili pepper flakes (optional)
09 -
8 oz stir fry rice noodles
10 -
14 oz bag coleslaw mix
11 -
1 bunch green onions, divided (green parts for 2-inch pieces, white parts for slicing)
12 -
4 cloves garlic, pressed or minced
# Instructions:
01 -
Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
02 -
To a small mixing bowl add remaining 1/2 cup gluten free Tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
03 -
Prepare rice noodles according to package directions. For thin rice noodles, boil for 4-6 minutes until al dente, then drain and rinse under cold running water.
04 -
While the noodles are boiling, heat a large wok or 12" skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
05 -
Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender, 4-5 minutes. If sauce evaporates too quickly, reduce heat slightly. If noodles need more time to soften, add up to 1/4 cup additional broth or remove from heat and cover for several minutes.
06 -
Let dish cool for at least 10 minutes before serving to allow flavors to develop fully. Portion into bowls and enjoy.
# Notes:
01 -
Use Thai Kitchen Stir Fry Noodles (thin noodles) for best results; linguini-thickness rice noodles are not recommended.
02 -
Low sodium gluten free Tamari/soy sauce AND low sodium chicken broth are essential to prevent the dish from becoming too salty.
03 -
The original recipe included 2 whisked eggs added to a well in the center of the wok after cooking the pork and vegetables. You can scramble the eggs in the center before combining with the other ingredients.