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Potsticker Noodle Bowl

Everything you love about a potsticker — tender noodle, ground pork, savory cabbage, and a salty sauce mixture — made into a simple potsticker noodle bowls recipe! No weeknight has the time to fuss with wonton wrappers and prep work, we loved the potsticker bowls as a new and different way to enjoy!


When your bestie sends you a recipe her family tried and enjoyed, you most definitely add that recipe to your weekly menu in the week ahead! My bestie loves food just almost as much as me and like me, she’s always on the lookout for recipes that will satisfy her husband who wants a traditional meat and side and herself who wants to keep things fresh and interesting with lots of veggies, while trying to put out recipes that won’t be rejected by the kids of the household. Much to my surprise then and now, my youngest daughter LOVES potstickers. They’re her favorite food, in fact. She’s not all that particular about her potstickers so long as they’re some type of dumpling with some type of salty dipping sauce. As a family, we’re in that in-between phase of 1 bag not being enough and 2 being too many. This noodle bowl truly solves that dilemma and it was devoured in the same fashion.


  • Potsticker Fans: Not that many restaurants and home cooks don’t do a great job, but Trader Joe’s potstickers are probably our favorite. There’s something about the flavor of potstickers they produce that we simply love and this recipe is one that our potsticker connoisseurs approve of! A long-time favorite recipe of ours is this Weeknight Potsticker Stir-Fry.
  • Sneaky Veggies: This recipe calls for a whole bag — nearly a pound — of fresh cabbage, along with a ton of green onion. Cabbage is one of a few cruciferous veggies that has anti-cancer properties. While it does release a bit of a sulfur smell during cooking, it has a milder flavor after cooking. Additionally, as it cooks with the pork mixture, it will tenderize and take on the flavors of the pork and simple sauce that’s added. Cabbage is a fun way to pack in a bunch of veggies.
  • Kid-Friendly: Tender noodles and flavorful pork along with masked cabbage make this meal a kid-friendly meal and the perfect cure for the ho-hum typical kid fare. 


  • Ground Pork: Most ground pork is 15-20% fat which is comparable to beef, however it is not typically found in leaner varieties. You can drain off any excess fat before adding the white pepper and soy sauce. You may use ground chicken or ground turkey, if you prefer. Ground beef is not a traditional potsticker filling, however you can certainly use it, as well.
  • White Pepper: Black pepper and white pepper come from the same plant, but have different harvesting times and processing. White pepper is a bit more mild than black pepper, but black pepper is a perfectly suitable substitute in this recipe.
  • Soy Sauce: Use low-sodium soy sauce varieties to avoid an overly salty finished product. Coconut aminos or Tamari sauce can also be used in place of soy sauce to be gluten-free compliant.
  • Chicken Broth: A broth or a stock work great here. Chicken broth is generally made from chicken flesh versus a stock generally contains both flesh, bones, vegetables, and other ingredients for flavor. Stock offers a bit of protein whereas broth does not, but either one will work here. Beef, chicken, or vegetable broth, stock, or bone broth – you choose! Go with a low-sodium option as you can always add more salt later. Bouillon and powdered stock options are good as well – simply reduce the amount used by about 1/3 to reduce sodium.
  • Rice Vinegar: Also known as rice wine vinegar, rice vinegar is made from fermented rice. Seasoned rice vinegar is rice vinegar with salt and sugar so it can add a bit more depth to recipes (as well as calories, sugar, and sodium). Either vinegar is great here. Rice vinegars are more mild than white vinegar or red wine vinegar but not sweet like mirin. Apple cider vinegar would be a best substitute with white wine vinegar being another acceptable substitute.
  • Ginger Paste and Garlic: Fresh ginger and garlic is best but to keep this weeknight friendly and ready fast, the jarred or tubed varieties are great!
  • Sesame Oil: If you don’t have toasted sesame oil, you can use peanut oil. A little bit goes a long way and the flavor it gives is distinct and delicious! In a pinch, olive oil or avocado will do.
  • Crushed Red Pepper Flakes: This ingredient adds a touch of heat that is a great flavor balance to Use more or less to your liking and heat preference.
  • Rice Noodles: I used the Thai Kitchen brand of stir-fry rice noodles which are gluten-free and quick and easy to cook. They contain no fat or sodium and with only rice and water as ingredients, they are low in protein and rich in carbohydrate. They have a unique rubbery texture with a neutral flavor that takes on the flavors they are cooked with. Rinse with cold running water after cooking to avoid sticking and clumping. Each brand may differ a bit so be sure to follow package directions for cooking.
  • Coleslaw Mix: Any shredded cabbage will work if you don’t have available a pre-washed and chopped slaw available. Most varieties have some combination of green cabbage, carrots, and/or red cabbage, however any cabbage-based raw mixture will work.
  • Green Onions: The green onions truly make this dish! You can certainly leave them out, however I wouldn’t recommend skipping them unless you must or insist on doing so!


How can I ensure this recipe gluten-free?

Rice noodles are naturally gluten-free, so to make a gluten-free version you can use Tamari or coconut aminos in place of the soy sauce and ensure that your broth is gluten-free. It is surprising how many broths have added ingredients that are not gluten-free, such as flavorings and preservatives.

What’s the difference between a potstickers and an egg roll?

In terms of ingredients, there’s not a big difference between the two. Both have main ingredients of ground meat and cabbage in some type of a noodle or wrapper with flavors of garlic and ginger root. Traditional potstickers are generally pan fried dumplings that maintain a tender, chewy noodle consistency whereas eggrolls are deep-fried and a crispy final product. 


  • Allergen-Friendly: This recipe is gluten-free and dairy-free for those looking for certain dietary restrictions.
  • Aside from being rich in vitamin C, fiber, and vitamin K, cabbage contains antioxidants that can aid in gut health, heart health, and in reducing inflammation.


  • Use a large skillet to allow enough space to stir fry the noodles, pork, and cabbage together without over-filling the skillet or wok.
  • For added protein and nutrition, you can add a few beaten eggs that have been scrambled and stir fry them in with the garlic at the end.
  • If you prefer a meat-heavy meal, consider doubling the pork in the recipe, as well as the white pepper and soy sauce that’s added to the pork (2 tablespoons instead of 1).
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

Potsticker Noodle Bowl

Potsticker Noodle Bowl

Yield: 6 servings (scant 2 cups each)
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Everything you love about a potsticker -- tender noodle, ground pork, savory cabbage, and a salty sauce mixture -- made into a simple potsticker noodle bowls recipe!


  • 1 lb ground pork
  • 1/2 cup + 1 Tbsp low-sodium soy sauce*, divided
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp rice vinegar
  • 1 Tbsp ginger paste or minced ginger root
  • 1 Tbsp toasted sesame oil
  • pinch red chili pepper flakes
  • 1/4 tsp ground white pepper
  • 14 oz stir fry rice noodles
  • 14 oz bag coleslaw mix or shredded cabbage
  • 8 green onions, green parts chopped into 2" pieces, white and light green parts sliced
  • 4 cloves garlic, pressed or minced


  1. Heat a large skillet over medium heat. Add the ground pork and cook through, breaking up as it cooks into a crumble, about 6-7 minutes.
  2. Bring a large pot of water to a boil over medium-high heat.
  3. Meanwhile, whisk together 1/2 cup soy sauce, chicken broth, rice vinegar, ginger, sesame oil, and crushed red pepper in a small bowl until well-combined.
  4. Add the white pepper and remaining 1 tablespoon soy sauce to the pork mixture and stir to combine.
  5. Cook the noodles for 4-6 minutes or according to package directions, cooking until al dente. Rinse under cold running water and set aside.
  6. Add coleslaw and green onions to the pork mixture; cook for 5 minutes, stirring often, until cabbage is softened.
  7. To the skillet, add the cooked and drained noodles along with the sauce and garlic; stir fry over medium-high heat for 2-3 minutes before serving hot.


*use Tamari to be gluten-free

Recipe slightly adapted from Iowa Girl Eats

Nutrition Information:
Yield: 6 Serving Size: 1/6 recipe
Amount Per Serving: Calories: 456Total Fat: 15.5gCholesterol: 50mgSodium: 859mgCarbohydrates: 60.0gFiber: 3.0gSugar: 2.8gProtein: 21.2g

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Love stir fry? So many options!

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