Dinner

Potsticker Noodle Bowl Recipe

Name: Potsticker Noodle Bowl Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 ounces wide LoMein noodles, cooked and rinsed according to package instructions; 4 cups bagged coleslaw mix (shredded green cabbage, shredded red cabbage, and shredded carrots); ¼ cup sliced green onions (cooked with the pork); 2 tablespoons sliced green onions (for garnish); 1 tablespoon peanut oil (or vegetable oil if there is an allergy issue); 1 pound ground pork; ½ cup low-sodium chicken broth; 3 tablespoons Mirin sweet cooking rice wine; 2 tablespoons dark soy sauce; 1 tablespoon minced garlic; 2 teaspoons grated ginger; 1 teaspoon sesame oil; ½ teaspoon sriracha hot sauce (optional, adjust according to desired heat level)

ByHarry Bern December 7, 2025December 7, 2025

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Introduction

This Potsticker Noodle Bowl combines savory ground pork with tender LoMein noodles and a flavorful sauce for a quick and satisfying meal. It’s a perfect weeknight dish that brings together fresh vegetables and aromatic seasonings in one bowl.

A close-up top view of a large white bowl filled with stir-fried wide noodles mixed with ground meat, small carrot pieces, chopped cabbage, and green onion slices. The noodles are light brown with a glossy texture, twisted and layered thickly inside the bowl. The ground meat is evenly scattered throughout, cooked to a golden brown color. Bits of orange carrot and white cabbage mix with the noodles and meat, with small bright green onion pieces sprinkled on top. A pair of wooden chopsticks rests on the right edge of the bowl. The bowl sits on a black and white checkered cloth placed on a white marbled surface, with a silver fork nearby and some green onion parts scattered around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 ounces wide LoMein Noodles, cooked and rinsed according to package instructions
1 tablespoon peanut oil (or vegetable oil for allergy concerns)
1 pound ground pork
¼ cup sliced green onions, cooked with the pork
2 tablespoons sliced green onions, for garnish
½ cup low-sodium chicken broth
3 tablespoons Mirin sweet cooking rice wine
2 tablespoons dark soy sauce
1 tablespoon minced garlic
2 teaspoons grated ginger
1 teaspoon sesame oil
½ teaspoon sriracha hot sauce (optional, adjust to desired heat)
4 cups bagged coleslaw mix (shredded green cabbage, shredded red cabbage, and shredded carrots)

Instructions

Step 1: Boil, drain, and rinse the LoMein noodles according to the package directions. Set aside.
Step 2: Heat the peanut oil in a large 12-inch skillet over medium-high heat. Add the ground pork and ¼ cup sliced green onions, cooking until the pork is browned and no pink remains, about 5-6 minutes.
Step 3: While the pork cooks, whisk together chicken broth, Mirin rice wine, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha in a small bowl to make the sauce. Set aside.
Step 4: Once the pork is cooked, add the cooked noodles, coleslaw mix, and sauce mixture to the skillet.
Step 5: Gently toss all ingredients with tongs and cook for 2-3 minutes, allowing the sauce to reduce and coat the noodles and pork evenly.
Step 6: Transfer to a large serving bowl and garnish with the remaining 2 tablespoons sliced green onions before serving.

Tips & Variations

Substitute ground chicken or turkey for pork to lighten the dish.
Add a handful of chopped snap peas or bell peppers for extra crunch and color.
Use gluten-free soy sauce to make the recipe gluten-free.
Adjust the sriracha amount to control the heat level or omit it for a milder flavor.

Storage

Store leftover noodle bowl in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. Adding a splash of water or broth while reheating can help maintain moisture.