Potsticker Noodle Bowl

This vegi-packed, umami-rich, 30-minute, one-pan meal is part of our usual dinner rotation. It’s all of the deliciousness of a potstickers/dumplings for dinner, but none of the finicky work of folding them all. It tastes great hot, it tastes great cold, it makes a nice midnight snack, it makes great leftovers.

I know it's not a great picture, but it really is delicious and there is 8 cups of veggies packed in there.

In the summer we use garden veg and in the winter we used bagged coleslaw.

Some recipe notes:

·       White pepper does make a difference, so if you can I recommend you use it.

·       Low sodium soy sauce or tamari is needed, if you don’t use it be sure to lower the soy sauce by 1/3 and add water to replace.

·       Cabbage and carrot make a nice slaw for this recipe, but kale can be added too!

·       If you want to add more protein to this recipe, whisk up 2 eggs, make a well in the centre of the pan after the coleslaw and meat is cooked, scramble the eggs and then combine into the rest and continue the recipe.

Potsticker Noodle Bowl

1 lb ground pork, chicken, or turkey

1 teaspoon white pepper, or black pepper

1/2 cup + 1 Tablespoon low sodium Tamari or soy sauce, divided

1/4 cup low sodium chicken broth or water

1 Tablespoon rice vinegar

1 Tablespoon ginger paste or finely chopped

2 teaspoons sesame oil

pinch red chili pepper flakes, optional

8 oz thin rice vermicelli or other thin rice stir fry rice noodles

8 cups coleslaw (eg 6 cups shredded cabbage + 2 cups shredded carrot) or 2 x 14 oz bags coleslaw mix

1 bunch green onions, green parts chopped into 2" pieces, white and light green parts sliced

4 cloves garlic, pressed or minced

Add meat to a mixing bowl with white pepper and 1 Tablespoon Tamari/soy sauce then mix to combine and set aside.

To a small mixing bowl add remaining 1/2 cup Tamari/soy, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.

Prepare rice noodles according to package directions, but leaving then a little al dente, then rinse under cold running water. While in the cullender we like to use a pair of scissors to snip the lump into smaller sized noodles, it makes eating and mixing more manageable.

While the noodles are boiling, heat a large wok or 12” skillet over high heat. Add meat mixture then brown, breaking it up as it cooks. Add coleslaw and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.

Add the drained, rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.

Once all the liquid is absorbed and the noodles are tender you’re ready to serve.