Potsticker Noodle Bowls (Gluten Free and Soy Free)
These Potsticker Noodle Bowls pack all the potsticker flavor into a quick and easy weeknight meal with tender pork, saucy rice noodles, and crunchy cabbage slaw, all completely free of gluten and soy!
Equipment
- 1 Mixing bowl for sauce prep
- 1 Colander for draining noodles
- 1 Large skillet or wok for stir-frying
Ingredients
Main Ingredients
- 1 lb Ground pork not sausage
- 1 tablespoon Toasted sesame oil
- ½ cup Gluten-free chicken broth plus more as needed
- ¼ cup Water
- 1 teaspoon Molasses
- 1 teaspoon Beef base gluten-free
- 1 tablespoon Maple syrup
- 2 tablespoon Rice wine vinegar
- 1 teaspoon Ginger paste or fresh grated ginger
- 8 oz Stir-fry rice noodles gluten-free (Thai Kitchen recommended)
- 8.5 oz Coleslaw mix or sliced cabbage
- 1 cup Carrots cut into matchsticks
- ⅓ Red cabbage thinly sliced (optional)
- 1 bunch Green onions sliced; separate dark and light parts
- 2 cloves Garlic minced finely
- Salt and pepper to taste
- Red chili flakes or Sriracha optional, for heat
Instructions
Instructions
- Heat a skillet over medium-high. Brown the ground pork with salt and pepper, breaking up clumps, about 5–7 minutes.
- Drain any excess grease. Add sesame oil and stir to coat pork evenly.
- In a bowl, whisk together broth, water, molasses, beef base, maple syrup, vinegar, and ginger to make the sauce.
- Pour sauce into skillet with pork. Simmer 3–4 minutes until slightly thickened.
- Meanwhile, cook rice noodles as package instructs. Drain and rinse with cool water.
- Add red cabbage, carrots, and light green onions. Stir-fry 3–4 minutes until tender.
- Add coleslaw mix and cook 1 minute. Stir in garlic and cook 30 seconds more.
- Add cooked noodles and sauce. Toss gently and heat through. Season and add extra broth if needed. Serve!
Notes
Use fresh green onions and matchstick carrots for better texture. Substitute pork with turkey or chicken if needed. Store leftovers air-tight up to 4 days.