Potsticker Noodle Bowls Recipes

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:

• 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.