Quick 30-Minute Potsticker Noodle Bowls with Ground Pork (Print version)

Ground pork, rice noodles, cabbage, carrots, ginger, and garlic tossed in a glossy tamari sesame sauce for fast potsticker flavor in bowl form.

# Ingredients:

For the noodles and pork

01 - 8 oz (225 g) medium rice noodles
02 - 1 tablespoon neutral oil, such as avocado or canola oil
03 - 1 lb (450 g) ground pork
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon black pepper
06 - 4 cups (280 g) bagged coleslaw mix
07 - 4 green onions, white and green parts separated

For the sauce

08 - 1/3 cup (80 ml) low-sodium tamari
09 - 1/4 cup (60 ml) chicken broth or water
10 - 2 tablespoons rice vinegar
11 - 1 tablespoon toasted sesame oil
12 - 1 tablespoon honey or brown sugar
13 - 3 cloves garlic, minced
14 - 1 tablespoon freshly grated ginger
15 - 1-2 teaspoons chili crisp or chili garlic sauce, optional

For serving

16 - 1 tablespoon toasted sesame seeds
17 - Extra chili crisp, optional

# Instructions:

01 - Cook or soak the rice noodles according to the package directions until just tender. Rinse briefly with cool water, drain well, and set aside.
02 - In a small bowl, whisk tamari, broth, rice vinegar, sesame oil, honey, garlic, ginger, and chili crisp if using.
03 - Heat the oil in a large skillet or wok over medium-high heat. Add the ground pork, salt, and pepper, then press it into an even layer. Cook for 3-4 minutes before breaking it up, then continue until fully browned and cooked through.
04 - Add the coleslaw mix and the white parts of the green onions. Stir for 2-3 minutes until the cabbage softens but still has some texture.
05 - Add the drained noodles and sauce to the skillet. Toss with tongs for 2-3 minutes until the noodles are glossy and everything is evenly coated. Add a splash of broth or water if the pan looks dry.
06 - Stir in the green onion tops and sesame seeds. Taste, adjust with more tamari or vinegar if needed, and serve hot with extra chili crisp.

# Good to know:

01 - Cook ground pork to 160°F for food safety.
02 - Use certified gluten-free tamari and rice noodles if cooking gluten-free.
03 - Best served right after tossing while the noodles are glossy.

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