Potsticker Noodle Bowl Recipes

POTSTICKER NOODLE BOWLS

Steps:

• Soak rice noodles in hot tap water for 25 minutes (check package directions for variations).
• In a large skillet or wok, heat oil over medium heat until sizzling. Add pork and cook until browned and no pink remains.
• Add soy sauce, salt, and pepper and stir to combine.
• Add coleslaw and green onions and stir to combine. Cook until the cabbage is slightly wilted (about 5 minutes).
• Make a well in the center and crack the eggs into the empty space. Whisk together and cook until soft set (like scrambled eggs). Mix together with the rest of the pan ingredients.
• In a small bowl, combine soy sauce, chicken broth, rice vinegar, ginger, garlic, and red pepper flakes. Pour over pork mixture.
• Add noodles and toss to combine. Cook on low for 5 minutes.
• Top with green onions and serve.

POTSTICKER NOODLE BOWLS

Steps:

• Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
• To a small mixing bowl add remaining 1/2 cup + 2 Tablespoons gluten free Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
• Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water - I like to boil the noodles until they're al dente vs on the more firm side.
• 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.
• Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
• Let dish cool for at least 10 minutes before scooping into bowls and serving - you'll taste the flavors so much better when the food isn't piping hot!

POTSTICKER NOODLE BOWLS

Steps:

• InstructionsStep 1: Following the package directions, soak the rice noodles.Step 2: In a small bowl, place half cup plus 2 tbsp Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chilli pepper flakes. Mix well and set aside.Step 3: In another small dish, beat the eggs and set them aside.Step 4: In a bowl, toss the pork with the rest of the 1 tbsp Tamari or soy sauce. Set aside.Step 5: Heat oil in a large nonstick wok or 12-inch or so skillet over high heat. Do this when the noodles only have 5 minutes left to soak. Once the oil is hot, add the pork to the skillet/wok and season with white pepper. Stir fry the pork, breaking the meat up as it cooks until completely cooked. Then, add the coleslaw mix and green onions. Continue to cook for an additional minute until the coleslaw is just starting to wilt. Then, stir in the garlic and cook for another 30 minutes.Step 6: In the middle of the wok/skillet, make a well and add the eggs. Scramble and stir with everything.Step 7: Add the drained noodles to the wok/skillet and stir fry for about a minute. Stir in the sauce and continue to cook for an additional 3 to 4 minutes. Lightly decrease the heat if the sauce starts to evaporate before the noodles soften. If the noodles are too salty, you can add a splash of water or broth.Step 8: When done, remove from the heat and scoop the noodles into bowls and plates. Serve and enjoy!

POTSTICKER SALAD

Steps:

• Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.
• Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice. Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated. Rinse with cold water to cool, drain, and cut in half.
• In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers. Chill 1 hour. Toss with peanuts just before serving.

POTSTICKER NOODLES BOWLS

Steps:

• Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
• When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12"+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
• Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
• Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften. Taste then add a splash of water or broth if noodles are too salty. Scoop into bowls or plates then serve.