20-Minute Potsticker Noodle Bowls

Potsticker Noodle Bowls on a modern marble countertop, showcasing glossy rice noodles with browned pork and green onions.

20-Minute Potsticker Noodle Bowls

These Potsticker Noodle Bowls are a 20-minute dinner lifesaver that gives you all the savory, ginger-garlic flavors of a dumpling without any of the tedious folding! It’s a healthy, one-pan meal that has become a staple in our California kitchen, my little Olivia calls it her "slurpy dumpling bowl" and always asks for seconds.

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Course: Dinner

Cuisine: Asian-Inspired, Fusion

Keyword: 20-minute dinner, deconstructed dumplings, easy ground pork recipe, healthy stir fry noodles, Potsticker Noodle Bowls

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Calories: 415kcal

Cost: $12

Equipment

1 Large skillet or wok A 12-inch pan works best so the noodles have room to dance!
1 Medium saucepan For boiling your noodles until they are perfectly al dente.
1 Small mixing bowl For whisking up that "magic" savory sauce.
1 Tongs My Olivia loves using these to help me toss the noodles at the end!

Ingredients

8 oz Rice Noodles Or Lo Mein noodles. Use gluten-free if needed!
1 lb Ground Pork Can swap for ground chicken or turkey for a lighter bite.
1 tablespoon Vegetable Oil For browning that pork to perfection.
3 cups Coleslaw Mix The ultimate mom-hack! Shredded cabbage and carrots in one bag.
4 cloves Garlic Minced fine. Olivia helps me peel these!
1 tablespoon Fresh Ginger Grated. Don't skip the fresh stuff, it's the soul of the dish.
3 tablespoon Soy Sauce Or Tamari for my gluten-free friends.
1 tablespoon Rice Vinegar Adds that perfect little "zip" to cut through the richness.
1 teaspoon Sesame Oil A little goes a long way for that toasted, nutty aroma.
1 teaspoon Sugar Just a pinch to balance the salt.
½ teaspoon Red Pepper Flakes Optional, I leave these out of Olivia’s bowl and add them to mine!
2 stalks Green Onions Sliced thin for that fresh, crunchy garnish.

Instructions

First, we get those [rice noodles] going in a pot of boiling water. Cook them just until tender, usually about 5-6 minutes. My little Olivia always stands by with the timer! Once done, drain them and give them a quick rinse in cold water so they don't get all sticky while we prep the rest.
In your small bowl, whisk together the [soy sauce], [rice vinegar], [sesame oil], [sugar], and [red pepper flakes]. This is the part where the kitchen starts smelling amazing! I let my daughter do the whisking here, it's a great way to let her feel like the head chef.
Heat the [vegetable oil] in your big skillet over medium-high heat. Add the [ground pork] and cook it until it's lovely and brown. Make sure to break it up into small bits with your spoon, we want a little piece of savory pork in every single bite!
Toss in the [garlic], [fresh ginger], and that handy [coleslaw mix]. We just want to sauté this for about 3-4 minutes until the cabbage softens just a bit but still keeps a little crunch. It adds such a wonderful texture that reminds us of the inside of a real potsticker!
Now for the best part! Pour your sauce over the pork mixture, then add the cooked noodles into the pan. Use your tongs to toss everything together until every noodle is glistening. Top with [green onions] and serve it while it's steaming hot. Making memories is easy when the food is this good!

Notes

The "Olivia" Tip: If your little ones are picky about greens, finely chop the cabbage even smaller, it melts right into the noodles and they’ll never know it’s there!
Substitutions: You can use Ramen noodles (discard the flavor packet) if you can't find rice noodles.
Storage: These make the best leftovers! Store in an airtight container for up to 3 days. Just add a splash of water before reheating in the microwave to loosen the noodles.
Veggies: Feel free to throw in some snap peas or shredded kale if you have them in the fridge!

Nutrition