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POTSTICKER NOODLE BOWLS

DEREK
Print Recipe
Servings 5

Ingredients
  

  • 8 OUNCES GLUTEN FREE RICE NOODLES
  • 1/2 CUP LOW SODIUM GLUTEN-FREE TAMARI OR SOY SAUCE
  • 3 TBSP LOW SODIUM GLUTEN-FREE TAMARI OR SOY SAUCE
  • 1/4 CUP CHICKEN BROTH
  • 2 TSP RICE VINEGAR
  • 1/2 TSP FRESHLY GRATED GINGER
  • PINCH OF RED CHILI PEPPER FLAKES
  • 2 EGGS
  • 1 TBSP HIGH HEAT COOKING OIL
  • 1 LB GROUND PORK
  • WHITE PEPPER
  • 14 OUNCES COLESLAW MIX
  • 7 GREEN ONIONS, GREEN PARTS CHOPPED INTO 2" PIECES, WHITE AND LIGHT GREEN PARTS INTO 1/2" PIECES
  • 2 CLOVES GARLIC, MINCED

Instructions
 

  • 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.

Notes

Potsticker bowls were very good! Substituted the rice noodles for Udon noodles but both would work.  Added a few more veggies for a healthier take. Quick, easy, and kid friendly!