Potsticker Noodle Bowls

FROM CYNDI'S KITCHEN CUPBOARD

Potsticker Noodle Bowls*
Serves 5

This recipe is a hack on the popular Japanese Potstickers that are made with a noodle pocket typically filled and sealed with delicious pork and vegetables.  Potsticker Noodle Bowls have all the flavor of potstickers but in a satisfying, popular noodle-bowl format. This easy, 30-minute dish is packed with lip-smacking flavor and is loved by everyone I make it for!

 Ingredients:

• 1 pound ground pork
•  Pinch white pepper
• ½ cup plus 1 tablespoon low sodium soy sauce or gluten free Tamari (divided)
•  ¼ cup low sodium chicken broth
• 1 tablespoon rice vinegar
• 1 tablespoon ginger paste (I use Gourmet Gardens brand in the produce department, comes in a tube)
•  2 teaspoons sesame oil
• Pinch red chili pepper flakes
• 8 ounces Thai Kitchen stir fry rice noodles (make sure they are stir fry, not regular rice noodles)
• 14-ounce bag prepared coleslaw mix (different varieties in market; choose the one you like best)
• 2 eggs, whisked
• 1 bunch green onions 
• 2 teaspoons minced garlic.

Instructions:

1. Add pork to a mixing bowl with pepper and 1 tablespoon gluten free Tamari or soy sauce then mix with your hands to combine and set aside. I hate this part!  Usually my hubby does it for me!
2. To a small mixing bowl, add the remaining ½ cup gluten free Tamari or soy sauce, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, then whisk with a fork to combine and set aside.
3. Prepare rice noodles according to package directions. The Thai Kitchen brand instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water. I like to boil the noodles until they’re al dente rather than on the firmer side.
4.  While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add the pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
5. Create a well in the center of the coleslaw mixture and add the whisked eggs. Scramble the eggs in the center then toss to combine with the pork and vegetables.
6. Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional ¼ cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
7.  Let the dish cool for at least 10 minutes before scooping into bowls and serving - you’ll taste the flavors so much better when the food isn’t piping hot!

* From Iowa Girl Eats