Easy Potsticker Noodle Bowl with Pork and Cabbage Slaw

Potsticker Noodle Bowl — Easy Weeknight Pork & Cabbage Slaw

If you want a belly-warming, slurpable dinner that tastes like takeout but comes together in one skillet, this Potsticker Noodle Bowl is your new best friend. It blends ground pork, wide LoMein noodles, and a crunchy cabbage slaw with a soy-garlic sauce that hits salty, sweet, and savory notes every time.

Short version: think potstickers in bowl form—no wrappers, no fiddly folding, and no deep frying. Yum.

Brief introduction to the recipe

This recipe started as a lazy-genius idea: everything I love about pork potstickers—garlic, ginger, soy, that chewy noodle texture—assembled in one pan with lots of color and crunch. It’s fast, forgiving, and ridiculously adaptable. Serve it for a busy weeknight, bring it to a potluck, or make a double batch for tomorrow’s lunch.

Want the full guide on How To Make Potsticker Noodle Bowl like a pro? Read on — I’ll walk you through every step and share the little hacks that save time and raise the flavor.

Why you’ll love this bowl

• Fast & simple: 30 minutes from start to finish.
• One-skillet dinner: Less cleanup, more eating.
• Big flavor: Garlic, ginger, mirin, and dark soy work together for deep umami.
• Textural contrast: Soft noodles vs. crunchy coleslaw—pure comfort.
• Customizable: Swap proteins, add veg, or dial up the heat.

Bold tip: Cook the noodles al dente so they stay springy when you toss them with the hot sauce.

The Key Ingredients (and Why You Need Them)

Below I list the main components (no amounts here — the printable card has those). I’ll explain what role each plays so you understand how and why to tweak things.

• LoMein noodles — wide, chewy noodles soak up the sauce and give the bowl that satisfying slurp factor. If you can’t find them, use udon or even spaghetti in a pinch.
• Ground pork — juicy, flavorful, and quick to brown. It mimics the savory core of a pork potsticker without the wrapper. You can swap ground chicken or turkey for a leaner version.
• Coleslaw mix — pre-shredded cabbage and carrots add crunch and color and keep the bowl from getting one-note. The raw slaw gives a fresh contrast to the warm noodles.
• Mirin & dark soy — mirin lends sweet acidity that balances soy’s saltiness; dark soy adds color and deeper umami. If you’re missing mirin, a touch of rice vinegar plus a pinch of sugar works as a substitute.
• Garlic + ginger — the aromatic backbone. Use fresh for best results; powdered won’t quite sing the same tune.
• Sesame oil + toasted sesame seeds — for fragrance and that classic Asian finish.
• Sriracha (optional) — for people who like to feel alive. Add to taste.

I’ll show you how these pieces come together in the step-by-step below so you can make this Potsticker Noodle Bowl Recipe without guessing.

How to Make It

This is the exact workflow I use to hit the timer and flavor goals every time.

1. Prep first. Boil the LoMein noodles per package directions. Drain, rinse under cold water, toss with a tiny drizzle of oil to keep them from sticking, and set aside.
2. Brown the pork. Heat a splash of neutral oil in a large skillet or wok over medium-high. Add ground pork and the white parts of green onions; break the meat up and cook until no pink remains. Drain excess fat if needed.
3. Build the sauce. In a small bowl whisk chicken broth (or water), mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Keep it nearby.
4. Add veg. Toss the coleslaw mix into the skillet, stir to combine with the pork, and cook just until it softens a touch but still retains crunch.
5. Combine noodles + sauce. Add the cooked noodles and pour the sauce over everything. Use tongs to toss and coat; cook 2–3 minutes until the sauce reduces slightly and clings to the noodles.
6. Finish & garnish. Taste and adjust salt/heat. Transfer to bowls and sprinkle with sliced green onions and sesame seeds. Serve immediately.

Bold tip: Toss gently—treat the noodles like a delicate friend, not a wrestling opponent.

Pro tips for perfect results

• Don’t overcook your noodles. They should be al dente when you toss them, not mush.
• Prep the sauce ahead so you can move fast—this recipe is all about quick assembly.
• Use dark soy for color but keep a lighter soy for salt control if you prefer.
• Give the meat some space in the pan so it browns and not steams; work in batches if your pan is crowded.
• Taste as you go. Mirin and soy vary by brand—adjust to hit that sweet-savory balance.
• For extra depth, stir in a teaspoon of oyster sauce or hoisin at the end. Not required, but wow.

Variations to try

Want to riff? Here are solid swaps that still keep the bowl’s soul intact.

• Protein swaps: Ground chicken, turkey, or tofu crumble works great. Use soy + sesame oil to pump up flavor.
• Veggie boost: Add bell pepper strips, snow peas, shiitake mushrooms, or bok choy. Toss in frozen edamame for protein.
• Noodle swaps: Udon for chew, rice noodles for gluten-free, or spaghetti in a rush.
• Spicy version: Stir in chili crisp or extra sriracha and finish with a hit of lime juice.
• Make it saucier: Double the sauce quantities and add a cornstarch slurry to thicken for a clingy, glossy finish.

Got a craving for the way 12 Tomatoes plates theirs? Try a quick twist inspired by 12 Tomatoes Potsticker Noodle Bowls—add a splash of rice vinegar and a drizzle of chili oil just before serving.

What to serve it with (best pairings)

This bowl stands tall on its own, but a few sides make it party-ready.

• Steamed edamame with flaky salt — easy and light.
• Cucumber salad — cool and refreshing to cut the richness.
• Store-bought potstickers for double potsticker vibes.
• Miso soup for the full ramen-shop feel.
• Jasmine tea or a crisp lager to drink.

Serve family style and watch everyone customize toppings—crunch, heat, and acid all make it better.

Quick tips for storage & leftovers

• Fridge: Store in airtight containers up to 4 days.
• Reheat: Warm gently in a skillet with a splash of water or broth to revive the sauce. High heat, short time.
• Meal prep: Pack noodles and slaw separately from sauce/meat if you want to keep the crunch longer.
• Freezing: Not ideal—the cabbage and noodles lose texture. Freeze only the cooked pork and sauce if you must.

Bold tip: Add a splash of broth when reheating to loosen the sauce and wake the noodles.

FAQs (fast answers)

Final thoughts wrap-up

This Potsticker Noodle Bowl Recipe gives you all the classic potsticker flavor in a faster, cleaner, and bowl-friendly format. It’s one of those Potsticker Bowls that’s perfect for weeknights, meal prep, and feeding a crowd without breaking a sweat. Versatile? Totally. Crowd-pleasing? Definitely. Stress-reducing? You bet.

So: ready to stop craving takeout and start making this at home? Toss the noodles, crank the garlic, and call it dinner. FYI, leftovers taste awesome reheated the next day—if you have any left, that is. 😉

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Easy Potsticker Noodle Bowl with Pork and Cabbage Slaw

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Savory pork, wide chewy noodles, crisp cabbage, and a glossy potsticker-style sauce all tossed together in one skillet. Dinner on the table in about 30 minutes.

• Author: Irma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Dinner

Ingredients

Scale 1x2x3x

• 8 oz wide lo mein (cook, drain, and cool)
• 1 Tbsp peanut (or neutral) oil
• 1 lb ground pork
• ¼ cup + 2 Tbsp sliced green onions (divide)
• ½ cup low-sodium chicken stock
• 3 Tbsp mirin (see swap in Notes)
• 2 Tbsp dark soy sauce (or regular soy)
• 1 Tbsp minced garlic
• 2 tsp freshly grated ginger
• 1 tsp toasted sesame oil
• ½ tsp sriracha (or more to taste)
• 4 cups coleslaw mix (shredded cabbage & carrots)

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Instructions

1. Prep the noodles. Cook the lo mein per package directions, drain, rinse briefly under cold water to stop cooking, then set aside.

2. Brown the pork. Warm the peanut oil in a large skillet over medium-high. Add ground pork and the larger portion of the sliced green onions; break the meat up and cook until nicely browned.

3. Mix the sauce. In a bowl whisk together the chicken stock, mirin, dark soy, garlic, ginger, sesame oil, and sriracha.

4. Combine everything. Add the cooked noodles and coleslaw mix to the skillet, pour the sauce over, and toss gently to combine.

5. Finish in the pan. Cook 2–3 minutes, stirring, until the sauce reduces slightly and clings to the noodles and pork. Sprinkle the remaining green onions over the top and serve.

 

Bold tip: Don’t overcook the noodles—they should stay a bit firm so they don’t go mushy when tossed in the pan.

Notes

Notes & swaps

• Mirin substitute: If you don’t have mirin, stir 1 tsp sugar into 3 Tbsp rice vinegar as a quick fix.

• Soy sauce: Dark soy gives deeper color and flavor; if you only have light soy, use it and optionally add a small splash of molasses for color.

• Heat: Want more kick? Increase sriracha or stir in chili crisp at the end.

Quick serving ideas

Top with extra sesame seeds or a squeeze of lime. Serve alongside steamed veggies or potstickers for a full Asian-inspired spread.

 

FYI: This reheats well—warm gently in a skillet with a splash of stock to loosen the sauce.