Potsticker Noodle Bowls (Printable Version)

Tender rice noodles with browned pork, crisp vegetables, and savory soy-sesame sauce delivering potsticker flavors in a comforting bowl.

# What You Need:

→ Noodles

01 - 8 oz dried rice noodles or lo mein noodles

→ Meat

02 - 1 lb ground pork or chicken

→ Meat Seasoning

03 - 1 tbsp soy sauce
04 - 1 tsp toasted sesame oil
05 - 1 tsp cornstarch
06 - 1/4 tsp white pepper or finely ground black pepper
07 - 1/2 tsp sugar
08 - 1/2 tsp kosher salt
09 - 1 tbsp very finely minced napa cabbage, squeezed dry (optional)

→ Vegetables and Aromatics

10 - 2 tbsp neutral oil (canola, vegetable, or peanut), divided
11 - 3 cloves garlic, minced
12 - 1 tbsp fresh ginger, finely grated
13 - 4 green onions, thinly sliced (whites and greens separated)
14 - 2 cups finely shredded green cabbage
15 - 1 cup shredded carrots
16 - 1 cup sliced shiitake or cremini mushrooms
17 - 1 cup bean sprouts (optional)

→ Potsticker-Style Sauce

18 - 1/3 cup low-sodium soy sauce
19 - 2 tbsp rice vinegar
20 - 1 tbsp oyster sauce or hoisin sauce
21 - 1 tbsp chili-garlic sauce or sambal oelek
22 - 2 tsp toasted sesame oil
23 - 1 tbsp brown sugar or honey
24 - 1/2 cup chicken broth or water

→ Garnish and Serving

25 - 1/2 cup fresh cilantro leaves, roughly chopped (optional)
26 - 2 tsp toasted sesame seeds
27 - Lime wedges (optional)

# How to Make It:

01 - Bring a large pot of water to a boil. Add noodles and cook according to package instructions until just tender, approximately 4-6 minutes for rice noodles or 6-8 minutes for wheat noodles. Drain and rinse briefly with cold water. Toss with a few drops of sesame or neutral oil to prevent sticking and set aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, cornstarch, white pepper, sugar, and salt. Place ground pork or chicken in a medium bowl, pour seasoning over the meat, and gently mix until just combined and slightly sticky. If using, fold in the finely minced napa cabbage. Set aside to marinate.
03 - In a bowl, combine soy sauce, rice vinegar, oyster or hoisin sauce, chili-garlic sauce, sesame oil, brown sugar or honey, and chicken broth or water. Whisk until sugar dissolves completely. Taste and adjust seasoning as desired.
04 - Shred cabbage and carrots, slice mushrooms, and thinly slice green onions while keeping whites and greens separate. Rinse and drain bean sprouts if using. Chop cilantro for garnish.
05 - Heat 1 tbsp oil in a large nonstick skillet or wok over medium-high heat. Crumble in the seasoned meat in an even layer. Cook undisturbed for 2-3 minutes to develop browned, crisp edges, then break up and continue cooking for 3-4 minutes until golden and cooked through. Spoon off excess fat if needed, leaving approximately 1-2 tsp in the pan.
06 - Push meat to one side. Add remaining 1 tbsp oil to the open space, then add garlic, ginger, and white parts of the green onions. Stir for 30-60 seconds until fragrant. Mix aromatics into the meat.
07 - Add mushrooms and sauté for 2-3 minutes until softened. Add shredded cabbage and carrots; stir-fry for 3-4 minutes until cabbage is wilted but still crisp. Add a splash of water if the pan is dry.
08 - Pour the prepared sauce over the meat and vegetables. Toss well to coat evenly. Simmer for 1-2 minutes until sauce thickens slightly.
09 - Add cooked noodles to the skillet or wok. Toss gently but thoroughly to combine. If too dry, add 2-4 tbsp water or broth. Add bean sprouts in the last minute of tossing, if using.
10 - Taste and adjust seasoning with extra soy sauce, chili-garlic sauce, or a squeeze of lime. Stir in half of the green onion tops and turn off heat. Divide between bowls and garnish with remaining green onions, cilantro, and toasted sesame seeds. Serve with extra chili-garlic sauce and lime wedges.

# Expert Advice:

01 -
  • It delivers the savory, gingery punch of potstickers without the fuss of folding dough.
  • The crispy browned pork adds texture that keeps every bite interesting.
  • Fresh vegetables and herbs make it feel vibrant, not heavy.
  • You can have it on the table in under 45 minutes, even on a weeknight.
02 -
  • Let the pork sit undisturbed for the first few minutes so it develops those crispy, browned edges that give the dish texture and depth.
  • Rinse the noodles after boiling to wash away excess starch, otherwise they will clump together and the sauce will not coat them evenly.
  • Taste the sauce before adding it to the pan, the balance of salty, sweet, tangy, and spicy should feel right to you, not a recipe.
  • Add the bean sprouts at the very end so they stay crisp and fresh instead of turning limp and watery.
03 -
  • Use a wide skillet or wok so the vegetables and meat have room to brown instead of steaming in their own moisture.
  • Toast your sesame seeds in a dry pan for a minute before sprinkling them on top, it wakes up their flavor and makes them smell incredible.
  • If you can find Chinese black vinegar, use it in place of half the rice vinegar for a deeper, maltier tang that tastes more traditional.
  • Keep a small bowl of water near the stove so you can add a splash whenever the pan gets too dry, it is easier than reaching for the broth every time.
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