Potsticker Noodles Bowls taste just like potstickers with no pinching nor steaming required! Prep then cook this mouthwatering recipe in under 30 minutes.
The absolute first time I had a potsticker was in Japan, where they’re called gyoza, when I was 19 years of age and spending the late spring as a camp instructor on an army installation close to Tokyo (Camp Adventure, hollar!) It was love from the start chomp and I loved them such a lot of that I got back home taking after a potsticker – short and full! In other words, I requested potstickers like five times each week that mid year, as was excited to become familiar with the formula was simple when I began going through withdrawals in the wake of getting back.
The fun was finished, or so I thought, when I got determined to have Celiac Disease, as wonton coverings, which potstickers are enveloped by, are made with wheat flour. All things considered, I made a hack for that with these AMAZING Potsticker Noodle Bowls. Would you be able to say redesign?!
Potsticker Noodle Bowls are a snap to make and meet up shortly with, similar to, 8 minutes of dynamic cooking time. On the off chance that you’ve at any point made custom made potstickers, you realize this is a distinct redesign. Rather than filling and collapsing and pleating many potstickers, you will toss every one of the fixings into a wok or skillet and punch out. Or on the other hand rather, supper!
Something final before you begin looking over – make certain to utilize low-sodium sans gluten Tamari (or low-sodium soy sauce on the off chance that you don’t have to eat without gluten) in this formula versus ordinary. The first occasion when I made this dish I utilized ordinary and the outcomes were past pungent. I don’t suggest cutting normal tamari or soy sauce with water to make low-sodium as you’ll weaken the brilliantly rich kind of the sauce. Get low-sodium and you’ll be set!
- 8oz gluten-free rice noodles
- 1/2 cup + 3 Tablespoons LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce,) divided
- 1/4 cup gluten-free chicken broth
- 2 teaspoons rice vinegar
- 1/2 teaspoon freshly grated ginger
- pinch red chili pepper flakes
- 2 eggs
- 1 Tablespoon high heat cooking oil (canola, vegetable, avocado, etc)
- 1lb ground pork
- white pepper
- 14oz bag coleslaw mix
- 7 green onions, green parts chopped into 2″ pieces, white and light green parts into 1/2″ pieces
- 2 garlic cloves, minced
- Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
- When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12″+ skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute. Add garlic then stir fry for 30 seconds.
- Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
- Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften. Taste then add a splash of water or broth if noodles are too salty. Scoop into bowls or plates then serve.
- I use A Taste of Thai straight-cut gluten-free rice noodles for this recipe. As always, be sure to double check packaging to ensure products are gluten-free where and when you buy them.
- Be sure to use LOW sodium Tamari not REDUCED sodium (and definitely not regular Tamari.) Regular and reduced sodium Tamari will make this dish taste too salty. You need the low sodium version.