Potsticker Noodles Bowls

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Potsticker Noodles Bowls are a take-out fake-out recipe that taste just like potstickers! Prep and cook this mouthwatering, gluten-free dinner recipe in under 30 minutes.

If I had to list my five favorite foods on the planet – the foods that would make up my last meal on earth – they’d be:

1. Smoked Sausage Gumbo
2. Chips and salsa #basic
3. Salmon nigiri
4. Tie between Caramel Apple Crisp and GF Dirt Cake
5. Potstickers

Plates and plates of rows and rows of savory pork filling stuffed inside whisper-thin wonton wrappers that are seared until the bottoms are crisp, then steamed until the outsides are chewy. HEAVEN!!!! (Literally, if we’re talking last meal on earth here!)

The very first time I had a potsticker was in Japan, where they’re called gyoza, when I was 19 and spending the summer as a camp counselor on a military base near Tokyo (Camp Adventure, hollar!) It was love at first bite and I liked them so much that I came home resembling a gyoza – short and plump! That is to say, I ate gyoza like five times a week that summer and was so happy to learn the recipe was easy, and called potstickers here in the states, when I started going through withdrawals after returning home.

Ingredients

SERVES 5

• 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

Directions

1. 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.
2. 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.
3. Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
4. 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

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.

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