These Potsticker Noodle Bowls have all the delicious flavors you’re used to tasting in potstickers but without gluten or soy and they are much easier to make. There are no dumplings to fill, fold, or steam and they are ready in about 30 minutes.
When you go gluten-free Asian foods are immediately off the menu because of the wheat in American soy sauce. If you are lucky your local Asian restaurant will have GF options for you to choose from, but more than likely you will have to learn to make Asian foods yourself.
That is where today’s recipe comes in! When you make these Potsticker Noodle Bowls you have complete control over the ingredients. You can tailor it to your family’s needs and preferences. Bonus, they taste great!
Be sure you use ground pork and Not sausage for this recipe!
The recipe makes some suggestions for the vegetables and meat to use, but feel free to adjust those to suit your tastes. If you don’t want to use pork, you can substitute ground beef, chicken, or turkey. The chicken and turkey may need more seasoning because they are so mild on their own. Increase the seasonings as needed.
In addition to avoiding gluten, my husband also cannot have soy, so I turned to my friend Sharon of Nut Free Wok and found her secret to making soy-free foods taste like they have soy sauce in them and used it in this recipe. it tasted great and I had a meal my husband could happily enjoy! No surprise because Sharon is wonderful and so talented!
If you don’t need to avoid soy, you can replace the water, molasses, and beef base with 1/4 cup soy sauce. The rest of the recipe remains the same.
I hope you give these Potsticker Noodle Bowls a try soon – your family and friends will love them! Have a wonderful weekend!!
Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!
Ingredients needed for Potsticker Noodle Bowls:
- Ground pork, toasted sesame oil, chicken broth, molasses
- Beef base or bouillon concentrate, maple syrup, rice wine vinegar
- Ginger paste or freshly grated, red pepper flakes, rice noodles
- Coleslaw mix, carrots, red cabbage, green onions, garlic
PRO Tip:
If you do not need to avoid soy, you can replace the water, molasses, and beef base with 1/4 cup soy sauce. The rest of the recipe remains the same.
PRO Tip:
As with any stir-fry recipe, it is best to have all your ingredients prepared and ready to go before you start cooking. Everything moves quite quickly once you get going and you don’t want to overcook anything because you have to stop to chop something!
How to make Potsticker Noodle Bowls:
- Mix the pork with the salt, pepper, and 1 tbsp of the sesame oil using your hands. Pull off a small piece, flatten between your fingers and cook in a small skillet until done. Taste and re-season the remaining pork if needed. Set raw meat aside.
- In a small bowl, combine the chicken stock, water, molasses, beef base, rice vinegar, ginger, red chile flakes, and sesame oil. Whisk to fully dissolve the beef base and ginger paste. Set aside.
- Cook the noodles in boiling water until just al dente. Drain and place noodles in a colander, rinse with cool water to stop the cooking and drain thoroughly.
- Heat a large wok or 12-inch skillet over medium-high heat. Add the pork meat and brown, breaking up clumps as it cooks. Add the red cabbage, carrots, and light green/white chopped onions. Stir-fry until the carrots and cabbage are tender, about 3 to 4 minutes. Add the coleslaw mix and cook an additional 3 minutes. Add the garlic, stirring it in and cooking for 1 more minute.
- Add the noodles and sauce mixture to the pork and cook, stirring often, until the noodles are warmed through and tender. Add up to 1/4 cup more chicken broth if needed.
- Scoop mixture into bowls and serve.
PRO Tip:
Always trim off the tough tops of green onions first to get to the fresh green stems. You can save them in the freezer to use when making stocks. In this recipe cut the dark green part into 2-inch lengths, then thinly slice the remaining light green and white portions. They will be added at different times in the recipe to get the best texture and flavor.
Recommended Tools (affiliate links; no extra cost to you):
- Chef’s knife
- Cutting board
- Box grater or food processor
- Mixing bowls
- Saucepan
- Colander
- Large wok or 12-inch skillet
Gluten-Free Tips:
If you are gluten free and can have soy, there are good gluten-free soy and tamari sauces available. In both cases you must look for “gluten free” on the labels to be sure it is safe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Potsticker Noodle Bowls (Gluten Free and Soy Free)
These Potsticker Noodle Bowls have all the delicious flavors you’re used to tasting in potstickers but without gluten or soy and they are much easier to make. There are no dumplings to fill, fold, or steam and they are ready in about 30 minutes.
Ingredients
Pork
- 1 lb (1/2 kg) ground pork (not sausage!)
- Kosher salt and ground pepper, to taste
- 1 tbsp toasted sesame oil
Sauce
- 1/2 cup (118 ml) gluten-free chicken broth, plus more if needed
- 1/4 cup (59 ml) water*
- 1 tsp molasses*
- 1 tsp beef base* (such as gluten-free Knorr Concentrated Beef Bouillon)
- 1 tbsp maple syrup
- 2 tbsp rice wine vinegar
- 1 tsp ginger paste (like Gourmet Garden brand) or freshly grated ginger
- Pinch of red chili pepper flakes or a few drops of Sriracha, optional
- 1 tbsp toasted sesame oil
- Salt and pepper, to taste
Potsticker “Filling”
- Pork from above
- 8 oz (227g) stir-fry rice noodles (about half a package of Thai Kitchen brand, recommended; not sponsored)
- 8.5 oz (241g) bag coleslaw mix or sliced cabbage
- 1 cup (142g) carrots cut into matchsticks
- 1/3 of a small red cabbage, thinly sliced and chopped (optional)
- 1 bunch green onions, tough ends discarded, darker green parts cut into 2-inch (5 cm) pieces, white and light green parts sliced thinly
- 2 cloves garlic, minced
Instructions
- Season the Pork: Place the pork in a mixing bowl with the salt, pepper, and 1 tbsp sesame oil then mix with your hands to fully combine. Pull off a small piece, flatten it between your fingers, and place it in a small skillet or the wok to cook on both sides until done; taste the cooked pork and re-season remaining raw meat if needed and mix it in. Set raw meat aside.
- Make the Sauce: In a small mixing bowl, combine the chicken stock, water*, molasses*, beef base*, rice vinegar, ginger, red chili pepper flakes (if using), and sesame oil. Then whisk to fully dissolve the beef base and ginger paste. Set aside.
- Cook the Noodles: Prepare the rice noodles according to package directions. I like to boil the noodles until they’re just al dente. Pour the noodles into a colander. Rinse with cool water to stop the cooking, drain thoroughly, and set aside.
- Cook the Potsticker “Filling”: Heat a large wok or 12-inch (31 cm) skillet over med-high heat. Add the pork mixture and brown, breaking up chunks as it cooks. Add the red cabbage, carrots, and light green/white chopped green onions, then stir-fry until the carrots are tender, 3 to 5 minutes. Add the garlic and stir-fry for 30 seconds or until fragrant. Add the coleslaw mix and cook an additional minute.
- Add the noodles, the sauce mixture, and remaining green onions to the wok then stir-fry just until the noodles are loose and warmed through. Taste and add salt and pepper to taste.
- Scoop into bowls and serve.
Recipe found at www.theheritagecook.com
Notes
*If you do Not need to avoid soy, you can replace the water, molasses, and beef base with 1/4 cup gluten-free soy sauce. The rest of the recipe remains the same.
If you are using soy sauce and are gluten free, you must use a GF soy or tamari sauce. Most soy and many tamari sauces contain wheat! Be sure the label clearly states it is gluten-free to be safe.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted from a recipe by Iowa Girl Eats and one from The Kitchen Girl
Soy-free option thanks to Sharon of Nut Free Wok
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 640Total Fat: 27gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 38mgSodium: 730mgCarbohydrates: 83gFiber: 7gSugar: 19gProtein: 14g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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