Description
This Potsticker Noodle Bowl with Pork and Greens offers a quick and flavorful Asian-inspired dish featuring ground pork, wide Lo Mein noodles, and crunchy coleslaw mix tossed in a savory ginger-sesame sauce. Perfect for a weeknight meal, this recipe combines tender noodles and hearty pork with fresh greens for a balanced and satisfying bowl.
Ingredients
Scale
Noodles
- 8 oz wide Lo Mein noodles, cooked and rinsed
Protein and Aromatics
- 1 tablespoon peanut oil
- 1 pound ground pork
- 1/4 cup sliced green onions, plus 2 tablespoons sliced green onions for garnish
Sauce
- 1/2 cup low-sodium chicken broth
- 3 tablespoons mirin
- 2 tablespoons dark soy sauce
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- 1/2 teaspoon sriracha
Vegetables
- 4 cups coleslaw mix
Instructions
- Cook the noodles: Boil the wide Lo Mein noodles according to package instructions until tender. Drain and rinse under cold water to prevent sticking. Set aside.
- Brown the pork: Heat peanut oil in a large skillet over medium-high heat. Add ground pork and 1/4 cup sliced green onions, cooking and stirring until the pork is browned and cooked through, about 5-7 minutes.
- Prepare the sauce: In a bowl, whisk together low-sodium chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha until well combined.
- Combine and toss: Add the cooked noodles, coleslaw mix, and the prepared sauce to the skillet with the browned pork. Toss everything together and cook for 2-3 minutes until the noodles and vegetables are well coated and heated through.
- Garnish and serve: Remove from heat and garnish with the remaining 2 tablespoons sliced green onions. Serve immediately.
Notes
- Make sure to rinse the noodles under cold water after cooking to stop the cooking process and avoid clumping.
- You can adjust the level of spiciness by increasing or decreasing the amount of sriracha.
- Feel free to substitute ground pork with ground chicken, turkey, or a plant-based alternative.
- Use low-sodium soy sauce and chicken broth to keep sodium levels moderate.
- Coleslaw mix adds crunch and freshness, but you can swap in shredded cabbage and carrots if preferred.
