Potsticker Noodle Bowls Recipe

There’s something about the flavors of potstickers—savory, a little sweet, a touch of heat—that I absolutely love. But when you’re craving all the goodness of a potsticker without the fuss of wrapping and steaming, these potsticker noodle bowls are the perfect solution. They have all the same bold flavors, packed into one cozy bowl of slurp-worthy noodles. It’s a dish that brings together the heartiness of ground pork, the crispness of cabbage, and the zing of ginger and garlic, all tied together with a rich sauce that’s just begging to be mopped up with the noodles. If you’re a fan of easy weeknight meals that don’t skimp on flavor, you’ll want to add this one to your dinner rotation.

I first stumbled upon this potsticker noodle bowl idea when I was craving dumplings but didn’t have the time (or patience, let’s be real) to fold a whole batch. I thought, why not just toss all those delicious filling ingredients into a skillet and mix in some noodles? What started as a lazy-night experiment turned into one of my favorite go-to meals. The best part? It takes just about 20 minutes from start to finish, making it a weeknight hero. Plus, it’s adaptable enough that you can tweak the flavors to match what you’re craving or have on hand.

Let me walk you through how to make this dish, and I’ll also share a few tweaks I’ve tried that you might want to play around with too!

this RECIPE

A little background on potstickers

Potstickers, also known as “jiaozi” in Chinese cuisine, are dumplings filled with ground meat and vegetables, then pan-fried and steamed to get that perfect crispy bottom and tender top. They’ve been around for centuries, originating in China, and are popular in many East Asian cuisines. What makes potstickers stand out is their combination of textures and the savory, slightly sweet flavor of the filling, usually balanced with a dipping sauce that has soy, vinegar, and a bit of heat. My noodle bowl version keeps all the key elements of a good potsticker—savory pork, crisp veggies, and that umami-rich sauce—but swaps the dumpling wrappers for noodles. It’s a perfect quick fix for those dumpling cravings without spending time folding and sealing each one.

The key ingredients that make it all come together

LoMein noodles

The noodles in this dish play a similar role to the dumpling wrappers in potstickers—they’re the vehicle for all that saucy, meaty goodness. I recommend using wide LoMein noodles because they have just the right texture to soak up the sauce without getting mushy. If you’re out of LoMein, you could substitute with udon or even spaghetti in a pinch! The noodles bring a comforting, slightly chewy texture that’s essential to the dish.

Ground pork

Ground pork is a classic in potsticker fillings, providing a rich, juicy base for the dish. It’s also quick-cooking, which makes it a perfect protein for a weeknight dinner. If pork isn’t your thing, ground chicken, turkey, or even a plant-based alternative will work just as well. Pork’s natural fat content adds flavor, but feel free to use leaner meats if you prefer a lighter version.

Mirin and dark soy sauce

These two ingredients are essential for getting that depth of flavor that makes this dish so irresistible. Mirin, a sweet cooking rice wine, adds a subtle sweetness that balances the saltiness of the soy sauce. Dark soy sauce has a deeper, slightly sweet flavor compared to regular soy sauce, which helps give the sauce a rich, savory base. If you can’t find mirin, a splash of rice vinegar with a bit of sugar can work in a pinch, and if you’re out of dark soy sauce, regular soy sauce will do—just keep in mind the flavor will be a bit lighter.

Coleslaw mix

Here’s where things get wonderfully easy! Instead of chopping up cabbage and carrots yourself, just grab a bag of coleslaw mix. It’s a convenient shortcut that brings in the crunchy veggie texture you want, plus it saves a ton of time. You’ll get a mix of green cabbage, red cabbage, and carrots, which add color, texture, and a slight sweetness to the dish. If you prefer to go the DIY route, shred your own cabbage and carrots—about four cups in total should do the trick.

Ginger and garlic

You can’t have potsticker flavors without ginger and garlic! These two aromatics provide the backbone of the dish, infusing the pork with a warm, fragrant flavor that pairs perfectly with the sauce. Freshly grated ginger and minced garlic are ideal, but in a pinch, I’ve used the jarred stuff, and it’s still delicious.

Kitchen tools: What you need (and what you can skip)

For this recipe, you won’t need anything too fancy, but there are a few essentials that will make the process smoother:

• Large skillet: A 12-inch skillet is ideal here because you’ll need plenty of space to toss the noodles, pork, and veggies without spilling. If you don’t have one, a large wok works just as well!
• Tongs: These are great for tossing everything together without breaking the noodles.
• Whisk: You’ll use this to quickly blend the sauce ingredients together. If you don’t have a whisk, a fork will do the trick.

That’s really all you need! This recipe is super forgiving when it comes to tools, so no need to stress if you’re missing something.

Step-by-step: Let’s make potsticker noodle bowls!

1. Cook the noodles: Start by boiling the wide LoMein noodles according to the package directions. Once they’re done, drain and rinse them under cold water. This prevents them from getting too sticky while they sit. Set them aside, and we’ll get back to them in a bit.
2. Cook the pork: Heat your peanut oil (or vegetable oil if there’s a peanut allergy) in a large skillet over medium-high heat. Once the oil is shimmering, add in the ground pork and ¼ cup of sliced green onions. Cook the pork, breaking it up with a wooden spoon, until it’s browned and no pink remains. This should take about 5-6 minutes. If the pork releases a lot of fat, you can drain off some of it, but leave a bit for flavor.
3. Make the sauce: While the pork is cooking, whisk together the chicken broth, mirin, dark soy sauce, garlic, ginger, sesame oil, and sriracha in a small bowl. Set this aside—it’ll come together with everything in the pan shortly.
4. Combine it all: Once the pork is fully cooked, toss in the noodles, coleslaw mix, and the sauce. Using tongs, gently toss everything together so the noodles and veggies get coated in the sauce. Cook for an additional 2-3 minutes until the veggies are slightly wilted, and the sauce has reduced just enough to cling to the noodles.
5. Serve and garnish: Transfer everything to a large serving bowl, sprinkle with the remaining green onions, and you’re ready to go!

Tweak it to your liking!

• Vegetarian version: Replace the ground pork with a plant-based alternative or use finely chopped mushrooms for a meaty texture without the meat.
• Gluten-free: Swap the LoMein noodles for rice noodles or any gluten-free pasta. Just be sure your soy sauce is gluten-free too!
• Spice it up: Add more sriracha, or toss in some red pepper flakes if you like things extra spicy.
• Seasonal veggies: You can easily mix up the veggies depending on what’s in season. Snap peas, bell peppers, or even zucchini would be great additions.

Presentation and serving tips

For a cozy, casual dinner, serve these noodle bowls in deep bowls so the sauce doesn’t spill everywhere. I love topping mine with extra green onions and a sprinkle of sesame seeds for a little crunch. If you’re feeling fancy, you could drizzle a bit of chili oil or even a dash of soy sauce on top. Pair it with a side of steamed edamame or a cucumber salad to keep things light and fresh!

Drink pairings

A cold, crisp beer (like a light lager or pilsner) pairs beautifully with the salty and savory flavors in these noodle bowls. If you prefer wine, try a lightly chilled Riesling—it’s slightly sweet and acidic, which helps balance the richness of the pork and soy sauce. Not into alcohol? No worries! A sparkling water with a squeeze of lime will refresh your palate between bites.

Storage and reheating

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to 3 days. When reheating, I recommend doing so on the stovetop in a skillet to avoid the noodles getting mushy. Just add a splash of chicken broth or water to loosen everything up, and warm over medium heat until heated through. Microwaving is fine too, but I’d suggest stirring halfway through to avoid cold spots.

Adjusting for serving sizes

This recipe serves about four, but it’s easy to double if you’re feeding a crowd. Just make sure your skillet is big enough! I’ve also halved the recipe before with no problems, though I’d suggest using a smaller pan to keep everything from drying out.

Frequently asked questions

Can I make this recipe ahead of time? Yes! You can make the sauce and cook the pork ahead of time, then just toss everything together when you’re ready to eat.

Can I freeze this? I wouldn’t recommend freezing it, as the noodles can get soggy when thawed.

What can I use instead of LoMein noodles? Udon, rice noodles, or even spaghetti work great as substitutes.

Can I add more vegetables? Absolutely! Bell peppers, snap peas, or zucchini would be great.

Is there a non-alcoholic substitute for mirin? You can use rice vinegar with a little sugar to replicate the sweetness of mirin.

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