Potsticker Noodle Bowls (Printable)

Tender rice noodles with seasoned pork, crisp vegetables, and savory soy-sesame sauce delivering classic dumpling flavors in a vibrant bowl.

# What You'll Need:

→ Noodles

01 - 8 oz dried rice noodles or lo mein noodles

→ Meat

02 - 1 lb ground pork or chicken

→ Meat Seasoning

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

→ Vegetables and Aromatics

10 - 2 tablespoons neutral oil, divided
11 - 3 cloves garlic, minced
12 - 1 tablespoon fresh ginger, finely grated
13 - 4 green onions, thinly sliced
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 tablespoons rice vinegar
20 - 1 tablespoon oyster sauce or hoisin sauce
21 - 1 tablespoon chili-garlic sauce or sambal oelek
22 - 2 teaspoons toasted sesame oil
23 - 1 tablespoon 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 teaspoons toasted sesame seeds
27 - Lime wedges (optional)

# Directions:

01 - Bring a large pot of water to a boil. Add noodles and cook according to package instructions until just tender, approximately 4 to 6 minutes for rice 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. Fold in finely minced napa cabbage if using. 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, keeping whites and greens separate. Rinse and drain bean sprouts if using. Chop cilantro for garnish.
05 - Heat 1 tablespoon 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 to 3 minutes to develop browned, crisp edges, then break up and continue cooking for 3 to 4 minutes until golden and cooked through. Spoon off excess fat if needed, leaving approximately 1 to 2 teaspoons in the pan.
06 - Push meat to one side. Add remaining 1 tablespoon oil to the open space, then add garlic, ginger, and white parts of the green onions. Stir for 30 to 60 seconds until fragrant. Mix into the meat.
07 - Add mushrooms and sauté for 2 to 3 minutes until softened. Add shredded cabbage and carrots; stir-fry 3 to 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 1 to 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 to 4 tablespoons 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. 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 Tips:

01 -
  • You get all the savory, garlicky joy of potstickers without any folding or steaming.
  • The meat browns into crispy, flavorful bits that taste like the best part of a pan-fried dumpling.
  • Everything comes together in one skillet, so cleanup is fast and painless.
  • The sauce is bold, balanced, and clings to every ingredient like it was made for this dish.
02 -
  • Let the meat sit undisturbed in the pan for at least 2 minutes before stirring, those crispy, caramelized bits are what make this dish taste like potstickers.
  • Rinse the noodles briefly after cooking to stop them from overcooking and turning mushy, but don't rinse them so much that they lose their ability to hold onto the sauce.
  • Taste the sauce before adding it to the pan, it should be bold and slightly salty since the noodles and vegetables will dilute it.
  • Don't skip the toasted sesame oil, it's what gives the dish that authentic dumpling-house aroma and flavor.
03 -
  • Toast your sesame seeds in a dry pan for 30 seconds before sprinkling them on top, it intensifies their nutty flavor and makes the dish smell incredible.
  • If your noodles start to stick together while you're prepping everything else, toss them with a tiny bit of sesame oil and cover them with a damp paper towel.
  • Use a large nonstick skillet or wok so you have plenty of room to toss everything together without the noodles breaking or clumping.
  • Make a double batch of the sauce and keep it in the fridge, it's perfect for quick stir-fries, grain bowls, or drizzling over roasted vegetables.
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