Print

Potsticker Noodle Bowl Recipe

Print Recipe

This Potsticker Noodle Bowl turns the flavors of classic potstickers into an easy one-pan noodle dinner. Wide lo mein noodles are tossed with savory ground beef, crunchy cabbage and carrots, garlic, ginger, soy sauce, mirin, and sesame oil for a quick meal packed with Asian-inspired flavor. It is a simple weeknight dinner that comes together without the work of folding individual dumplings.

Ingredients

  • 8 ounces wide lo mein noodles, cooked and rinsed according to package directions
  • 1 tablespoon peanut oil, or vegetable oil if needed
  • 1 pound ground beef
  • 1/4 cup sliced green onions, plus 2 tablespoons for garnish
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons mirin (sweet rice wine)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon minced garlic
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sriracha hot sauce, optional; adjust to taste
  • 4 cups bagged coleslaw mix with shredded green cabbage, red cabbage, and carrots

Instructions

  1. Cook the lo mein noodles according to the package directions. Drain and rinse under cold water to stop the cooking process, then set aside.
  2. Heat the peanut oil in a large skillet or wok over medium-high heat.
  3. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until browned and fully cooked.
  4. Add 1/4 cup of the sliced green onions, garlic, and grated ginger. Cook for 1-2 minutes, stirring frequently, until fragrant.
  5. Stir in the chicken broth, mirin, dark soy sauce, sesame oil, and sriracha if using.
  6. Add the coleslaw mix and toss everything together. Cook for 3-5 minutes, stirring occasionally, until the cabbage and carrots are slightly softened but still have some texture.
  7. Add the cooked lo mein noodles to the skillet and toss until they are evenly coated with the sauce and heated through, about 2-3 minutes.
  8. Taste and adjust the seasoning or sriracha as desired.
  9. Divide the noodle bowls among serving dishes and garnish with the remaining sliced green onions.
  10. Serve immediately while warm.

Notes

  • This version uses ground beef instead of ground pork for a pork-free recipe.
  • Peanut oil can be replaced with vegetable oil if there is a peanut allergy.
  • Adjust the sriracha according to your preferred level of heat, or leave it out for a milder bowl.
  • Cook the noodles just until tender because they will heat again in the skillet.
  • You can add extra shredded carrots, mushrooms, or sliced bell peppers for more vegetables.
  • For a gluten-free option, use gluten-free noodles and gluten-free soy sauce or tamari.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ayoubrecipe.com/potsticker-noodle-bowl-recipe/