Servings: 5
Enjoy a delicious meal that you can make easily and quickly with these Potsticker Noodle Bowls. Taste like potstickers without all the hassle!
INGREDIENTS
1 pound ground pork
2 eggs
1 tbsp high heat cooking oil
2 garlic cloves, minced
8 ounces gluten-free rice noodles
7 green onions, green parts chopped into 2-inch pieces, white and light green parts into 1/2-inch pieces
2 tsp rice vinegar
pinch red chilli pepper flakes
14 ounces bag coleslaw mix
white pepper
1/4 c. chicken broth
1/2 tsp freshly grated ginger
1/2 c. + 3 tbsp LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce,) divided
How to make Potsticker Noodle Bowls
Step 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!
Ingredients
- 1 pound ground pork
- 2 eggs
- 1 tbsp high heat cooking oil
- 2 garlic cloves, minced
- 8 ounces gluten-free rice noodles
- 7 green onions, green parts chopped into 2-inch pieces, white and light green parts into 1/2-inch pieces
- 2 tsp rice vinegar
- pinch red chilli pepper flakes
- 14 ounces bag coleslaw mix
- white pepper
- 1/4 c. chicken broth
- 1/2 tsp freshly grated ginger
- 1/2 c. + 3 tbsp LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce,) divided
Instructions
Step 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!
