Description
A quick and flavorful way to enjoy potsticker-inspired flavors in noodle bowl form—ground pork (or substitute) stir‑fried with cabbage, garlic, ginger, green onions, and tossed in a savory tamari‑sesame sauce.
Ingredients
- 1 lb ground pork (or chicken, turkey, or plant‑based substitute)
- Pinch white or black pepper
- ½ cup + 1 Tbsp low‑sodium tamari (use gluten‑free tamari for GF, or soy sauce otherwise)
- ¼ cup low‑sodium chicken broth (or water)
- 1 Tbsp rice vinegar
- 1 Tbsp fresh grated ginger (or ginger paste)
- 2 tsp sesame oil
- Pinch red chili flakes (optional)
- 8 oz stir‑fry rice noodles (or any preferred noodles)
- 14 oz bag coleslaw mix (shredded cabbage + carrots)
- 1 bunch green onions (white & light green sliced; reserve green tops for garnish)
- 4 cloves garlic, minced or pressed
Instructions
- Cook noodles according to package directions (usually 4–6 min), then drain and rinse under cold water; set aside.
- In a mixing bowl, combine ground pork (or substitute) with a pinch of pepper and 1 Tbsp tamari; mix well and set aside.
- In a separate bowl, whisk together remaining ½ cup tamari, chicken broth, rice vinegar, grated ginger, sesame oil, and chili flakes; set sauce aside.
- Heat a large skillet or wok over medium‑high heat. Add the seasoned ground meat and cook, breaking it apart, until browned and almost cooked through.
- Add coleslaw mix and the white/light‑green slices of the green onions; stir‑fry until the cabbage softens, about 3–4 minutes.
- Stir in minced garlic and cook about 1 minute until fragrant.
- Add the drained noodles and the prepared sauce; toss/stir‑fry for another 4–5 minutes until noodles are heated through and have absorbed the sauce (add up to 1–2 Tbsp extra broth if it looks dry).
- Remove from heat and let stand for a minute. Serve garnished with the reserved green onion tops.
Notes
- For a gluten‑free option, ensure your tamari is certified GF and use rice noodles; skip substitutions.
- You can swap ground pork for chicken, turkey, beef, or a plant‑based ground “meat.”
- Like extra texture? Before adding noodles, scramble 2 beaten eggs in the skillet and stir into the meat mixture.
- Let the bowl cool slightly (1–2 min) off heat before eating — flavors deepen as it rests.
- Adjust sauce seasoning: more rice vinegar for tang, more tamari for salt, or chili flakes for heat.