Description
A quick and flavorful Savory Pork Potsticker Noodle Bowl combining tender ground pork, lo mein noodles, and crisp coleslaw mix tossed in a savory ginger-soy sauce. Ready in just 25 minutes, this dish offers a perfect balance of freshness and rich umami, ideal for a satisfying weeknight meal.
Ingredients
Scale
Main Ingredients
- 8 oz Lo Mein noodles (cooked and rinsed)
- 1 tbsp peanut oil (or vegetable/canola oil)
- 1 lb ground pork
- 1/4 cup sliced green onions (plus 2 tablespoons for garnish)
- 4 cups coleslaw mix (or shredded cabbage)
Sauce Ingredients
- 1/2 cup low-sodium chicken broth
- 3 tbsp mirin (or rice vinegar + 1 tsp sugar if needed)
- 2 tbsp dark soy sauce (or regular soy sauce)
- 1 tbsp minced garlic
- 2 tsp grated ginger
- 1 tsp sesame oil
- 1/2 tsp sriracha (optional for heat)
Instructions
- Prepare Noodles: Cook the lo mein noodles according to the package instructions. Once cooked, drain and rinse under cold water to stop the cooking process and prevent sticking.
- Cook Pork and Green Onions: Heat a large skillet over medium-high heat and add peanut oil. When hot, add ground pork along with 1/4 cup of sliced green onions. Brown the pork for 5-6 minutes until fully cooked, breaking it up as it cooks.
- Make the Sauce: In a small bowl, whisk together chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and optional sriracha to create a savory sauce.
- Combine Ingredients: Add the cooked noodles, coleslaw mix, and the prepared sauce into the skillet with the browned pork. Gently stir everything together over medium heat for 2-3 minutes until heated through and combined.
- Serve: Transfer the noodle bowl to a serving dish. Garnish with the remaining 2 tablespoons of sliced green onions and serve immediately.
Notes
- You can substitute ground pork with ground chicken or turkey for a leaner option.
- If mirin is not available, use rice vinegar with a teaspoon of sugar as a substitute.
- Adjust the amount of sriracha to control the heat level.
- Coleslaw mix can be replaced with shredded napa cabbage or a mix of shredded carrots and cabbage.
- This dish is best served fresh but leftovers can be refrigerated and reheated within 1-2 days.
