A delicious and easy recipe for Potsticker Noodle Bowls featuring rice noodles, ground pork, and fresh vegetables.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stovetop
Cuisine:Asian
Diet:Gluten Free
Ingredients
Scale
8 ounces of rice noodles
1 tablespoon vegetable oil
1 pound ground pork (or chicken)
1 cup shredded cabbage
1/2 cup grated carrots
3 green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon sugar
1/4 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Chopped cilantro for garnish
Instructions
Cook the rice noodles according to package instructions. Drain and set aside.
In a large skillet, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned, breaking it apart with a spatula, about 5-7 minutes.
Stir in the shredded cabbage, grated carrots, green onions, garlic, and ginger. Cook for another 3-4 minutes until the vegetables are tender.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, sugar, red pepper flakes, salt, and pepper. Pour this sauce over the meat and vegetable mixture, stirring to combine. Cook for an additional 2 minutes.
Add the cooked rice noodles to the skillet and toss everything together until well combined and heated through.
Serve the noodle bowls hot, garnished with chopped cilantro.
Notes
For a vegetarian option, substitute the ground pork with crumbled tofu or tempeh.
You can also add more vegetables like bell peppers or snap peas for extra crunch and color.
For a spicier kick, drizzle sriracha or chili oil over the finished bowls before serving.