Potsticker Noodle Bowl with Pork & Cabbage Slaw
Savory, saucy, and packed with tender noodles, ground pork, fresh veggies, and a rich potsticker-inspired sauce - this Pork Potsticker Noodle Bowl is an easy one-pan dinner bursting with flavor. Ready in under 30 minutes!
Ingredients
- 8 oz wide Lo Mein noodles, cooked and rinsed
- 1 tablespoon peanut oil
- 1 pound ground pork
- ¼ cup + 2 tablespoons sliced green onions, divided
- ½ cup low-sodium chicken broth
- 3 tablespoons mirin
- 2 tablespoons dark soy sauce
- 1 tablespoon minced garlic
- 2 teaspoons grated fresh ginger
- 1 teaspoon sesame oil
- ½ teaspoon sriracha
- 4 cups coleslaw mix
Instructions
- Cook the Lo Mein noodles according to package directions, pulling them 1 minute before fully done. Drain and rinse under cold water to stop cooking. Set aside.
- Heat peanut oil in a large skillet over medium-high heat. Add ground pork and ¼ cup sliced green onions. Cook, breaking up the meat, for 5–6 minutes until fully browned and cooked through.
- While pork cooks, whisk together chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha in a small bowl. Set aside.
- Add the cooked noodles, coleslaw mix, and prepared sauce to the skillet with the pork.
- Use tongs to toss everything together. Cook for 2–3 minutes, continuing to toss, until the sauce has reduced slightly and is coating the noodles evenly.
- Transfer to serving bowls. Garnish with remaining 2 tablespoons of sliced green onions. Serve immediately.
Notes
- Mirin substitute: Mix 3 tablespoons rice vinegar with 1 teaspoon sugar if you can't find mirin.
- Soy sauce tip: Dark soy sauce adds richer color and deeper flavor. Regular soy sauce works in a pinch - your bowl will be lighter in color but still delicious.
- Heat level: Increase sriracha to taste, or add a spoonful of chili crisp oil for more complex heat.
- Noodle tip: Always cook noodles al dente and rinse with cold water to prevent clumping.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a skillet with a splash of broth or water.