Description
Potsticker Noodle Bowls are a delicious and comforting meal combining tender ground pork, wide LoMein noodles, and a flavorful mix of vegetables and Asian-inspired sauces. This dish features a savory blend of garlic, ginger, soy sauce, mirin, and a touch of heat from sriracha, all brought together in an easy stovetop recipe perfect for weeknight dinners.
Ingredients
Scale
Noodles
- 8 ounces wide LoMein noodles, cooked and rinsed according to package instructions
Protein and Aromatics
- 1 tablespoon peanut oil or vegetable oil (for allergy alternative)
- 1 pound ground pork
- ¼ cup sliced green onions (divided: ¼ cup cooked with pork and 2 tablespoons for garnish)
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
Sauces and Seasonings
- ½ cup low-sodium chicken broth
- 3 tablespoons Mirin (sweet cooking rice wine)
- 2 tablespoons dark soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon sriracha hot sauce (optional, adjust heat level to taste)
Vegetables
- 4 cups bagged coleslaw mix (shredded green cabbage, shredded red cabbage, and shredded carrots)
Instructions
- Cook Noodles: Prepare the wide LoMein noodles according to the package instructions. Once cooked, rinse them thoroughly under cold water to stop the cooking process and set aside.
- Heat Oil and Cook Pork: In a large skillet or wok over medium-high heat, add the peanut or vegetable oil. Once hot, add the ground pork along with ¼ cup sliced green onions. Cook until the pork is browned and cooked through, breaking it apart with a spatula as it cooks.
- Add Aromatics: To the cooked pork, add the minced garlic and grated ginger. Stir and cook for about 1 minute until fragrant.
- Combine Broth and Sauces: Pour in the low-sodium chicken broth, Mirin, dark soy sauce, and sesame oil. Stir to combine the ingredients thoroughly and allow the mixture to simmer for 2-3 minutes so the flavors meld together.
- Add Vegetables and Noodles: Add the bagged coleslaw mix to the skillet, tossing everything together until the cabbage and carrots begin to soften slightly but still retain some crunch. Then add the cooked noodles, stirring to combine well and evenly coat everything in the sauce.
- Final Seasoning: Stir in the sriracha hot sauce if using, and adjust seasoning as needed. Cook for another 1-2 minutes until everything is heated through.
- Garnish and Serve: Remove from heat and garnish with the remaining 2 tablespoons of sliced green onions. Serve the potsticker noodle bowls immediately for best flavor and texture.
Notes
- You can substitute ground chicken or turkey for the pork if preferred.
- Adjust the amount of sriracha according to your desired spice level or omit for a milder bowl.
- Mirin adds a subtle sweetness and depth; if unavailable, a mixture of white wine and sugar can be used as a substitute.
- To keep the dish gluten-free, use gluten-free soy sauce and verify the noodles are gluten-free.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
Keywords: Potsticker Noodle Bowls, LoMein Noodles, Ground Pork, Asian Noodles, Easy Weeknight Dinner, Stir Fry, Peanut Oil, Mirin, Soy Sauce