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Potsticker Noodle Bowls

Deconstructed dumpling flavors in a quick 20-minute noodle stir-fry. Features ground pork, garlic, ginger, and a glossy savory sauce coating wide ribbon noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: Asian, Fusion
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Stir Fry Base
  • 1 lb ground pork or ground chicken/turkey
  • 10 oz wide wheat noodles dried or fresh
  • 1 tbsp vegetable oil
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 4 stalks green onions sliced, white and green parts separated
Sauce
  • 4 tbsp soy sauce low sodium preferred
  • 1 tbsp dark soy sauce optional for color
  • 1 tbsp oyster sauce or hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar packed
  • 1 tsp sesame oil toasted
  • 1 tsp cornstarch mixed with 1 tbsp water
  • 1 tsp chili flakes optional, to taste

Equipment

  • Large skillet or wok
  • Large Pot (for boiling noodles)
  • Whisk
  • Chef's knife

Method
 

  1. Boil noodles according to package instructions until al dente. Reserve 1/2 cup pasta water, drain, and rinse noodles under cold water.
  2. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, rice vinegar, brown sugar, and sesame oil. In a separate cup, mix cornstarch and water.
  3. Heat oil in a large skillet over medium-high heat. Add ground pork and cook until browned and crispy, breaking it into crumbles (5-7 mins).
  4. Add minced garlic, ginger, and the white parts of the green onions to the pork. Sauté for 1 minute until fragrant.
  5. Pour the sauce mixture over the pork and let bubble for 30 seconds. Stir in the cornstarch slurry to thicken the sauce.
  6. Add noodles to the pan and toss vigorously to coat in the sauce. Add reserved pasta water if needed to loosen the sauce. Cook for 2 mins.
  7. Remove from heat. Garnish with green scallion tops and sesame seeds. Serve hot.

Notes

Add shredded cabbage with the aromatics for extra veggie volume.