Description
Potsticker Noodle Bowls combine all the best flavors of potstickers—savory sauce, ground meat, and tender noodles—with fresh veggies for a quick, delicious bowl. Perfect for a weeknight dinner, this recipe is packed with flavor and is endlessly customizable!
Ingredients
Units
Scale
- For the Noodles:
- 8 oz wide rice noodles or lo mein noodles
- 1 tbsp sesame oil (optional, for added flavor)
- For the Potsticker Mixture:
- 1/2 lb ground pork, chicken, or turkey
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- For the Sauce:
- 1/4 cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1/2 tbsp chili garlic sauce (adjust to taste)
- 1 tsp sugar
- For Garnish:
- 1 tbsp sesame seeds
- Fresh cilantro or green onions, chopped
Instructions
- Cook the Noodles:
- Cook the noodles according to package instructions until al dente. Drain, toss with a little sesame oil if desired, and set aside.
- Make the Potsticker Mixture:
- In a large skillet over medium heat, cook the ground meat until browned and cooked through, breaking it up as it cooks.
- Add green onions, garlic, and ginger, and sauté for 1-2 minutes until fragrant.
- Add the shredded cabbage and carrots, cooking until the veggies are softened, about 3-4 minutes.
- Prepare the Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, sesame oil, chili garlic sauce, and sugar until well combined.
- Combine Everything:
- Add the cooked noodles to the skillet with the potsticker mixture. Pour the sauce over the noodles and toss everything together until evenly coated and heated through.
- Serve:
- Divide into bowls and garnish with sesame seeds, fresh cilantro, or green onions. Serve warm and enjoy!
Notes
- For extra veggies, add bell peppers, snap peas, or broccoli.
- Substitute ground meat with crumbled tofu for a vegetarian option.
- Adjust the spice level by adding more or less chili garlic sauce.