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Potsticker Noodle Bowl

A deconstructed dumpling-inspired one-skillet dinner with ginger-garlic ground pork, wilted cabbage, and ramen noodles tossed in a savory soy sesame sauce, ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground pork or ground turkey
  • 4 cups coleslaw mix shredded cabbage and carrots
  • 1 bunch green onions sliced; white and green parts separated
  • 2 garlic cloves minced
  • 1 tbsp fresh ginger grated on a microplane
  • 3 tbsp soy sauce or coconut aminos for lower sodium
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 1 tsp sriracha or chili garlic sauce optional
  • 8 oz ramen noodles or rice noodles discard any seasoning packets
  • toasted sesame seeds for garnish
  • fresh cilantro chopped, for garnish

Equipment

  • Large skillet or wok (12-inch)
  • Medium pot (for noodles)
  • Microplane grater
  • small mixing bowl

Method
 

  1. Cook noodles according to package directions until just al dente. Drain and set aside.
  2. Heat a large skillet or wok over medium-high heat. Add ground pork or turkey and cook, breaking into small crumbles, until browned and cooked through. Drain excess fat.
  3. Add the white parts of the green onions, minced garlic, and grated ginger to the skillet. Cook for 2 minutes until fragrant.
  4. Stir in the coleslaw mix. Saute for 3 to 5 minutes until the cabbage is tender-crisp.
  5. Whisk together the soy sauce, rice vinegar, sesame oil, and sriracha in a small bowl.
  6. Add the cooked noodles and sauce to the skillet. Toss everything together for 2 minutes until the noodles are coated and heated through.
  7. Divide into bowls. Garnish with the green parts of the green onions, toasted sesame seeds, and fresh cilantro.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Flavors deepen overnight.
Reheating: Warm in a skillet over medium heat with a splash of soy sauce or water to loosen the noodles. Or microwave covered in 60-second intervals with a stir between each.
Ginger tip: Use a microplane to grate ginger directly into the pan for even flavor distribution without fibrous chunks.
Low-carb version: Omit noodles and double the coleslaw mix for an egg roll in a bowl.
Protein swaps: Large shrimp (3 min cook time), ground chicken, or crumbled firm tofu all work well with this sauce.