Deconstructed Pork Potsticker Bowl
with rice noodles / shiitake mushrooms
Inspired by potstickers but without all the work, this layered bowl includes a variety of Asian flavors and ingredients.
Smarts: The cucumber sticks add fresh crunch and color on top of the bowls, but feel free to skip them if you don’t want to prep another element. Don’t skip the fresh ginger in the sauce though - it’s a key flavor here.
Ingredients
- Peanuts, roasted and unsalted - 1/4 cup, chopped
- Mushrooms, shiitakes - 8 oz, chopped (sub any type of mushrooms)
- Cucumbers - 8 oz, matchsticks
- Cilantro leaves - 1 Tbsp (sub chopped green onions)
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Coleslaw mix - 10 oz (look for a mix that includes carrots for added flavor and color)
- Vinegar, rice - 1 Tbsp
- Pork, ground - 1 lb
- Rice noodles - 8 oz (look for Pad Thai noodles)
- Ginger, fresh - 2 tsp, grated
- Garlic - 2 cloves, chopped
- Stock, any type - 1/2 cup
- Soy sauce, low-sodium - 1/4 cup
- Oyster sauce - 1 1/2 Tbsp (sub Hoisin sauce)
- Brown sugar - 2 tsp
- Oil, toasted sesame - 2 tsp
- Sriracha (opt) - 1 tsp (sub any hot sauce)
Nutrition Facts
Prep
- Peanuts / Ginger / Garlic - Prep as directed. Store peanuts in one container. Combine ginger and garlic in another container. (Can be done up to 5 days ahead)
- Make sauce - Whisk together ginger, garlic, stock, soy sauce, oyster sauce, brown sugar, toasted sesame oil, and Sriracha. (Can be done up to 5 days ahead)
- Mushrooms - Chop mushrooms (if not pre-chopped) (Can be done up to 3 days ahead)
- Cucumbers / Cilantro - Prep as directed.
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Make
- Cook rice noodles according to package directions. Drain.
- While noodles cook, heat a wok or large skillet with first part of cooking oil over medium-high heat. Add coleslaw mix and saute until nearly tender, 5 to 7 minutes. (Add a splash of water if the pan starts to look dry.) Add rice vinegar and some salt and saute for 1 minute more, until cabbage is cooked to your liking. Set aside.
- Return wok to heat and add second part of cooking oil. Add pork and saute for 2 to 3 minutes to get it started cooking. Add mushrooms and saute until pork is fully cooked and mushrooms are tender, ~5 minutes more. Drain off excess oil.
- Give sauce a stir and pour it over pork and mushrooms. Simmer until sauce thickens slightly, 2 to 3 minutes.
- Assemble bowls with a bed of noodles, topped with cabbage, pork, peanuts, and cilantro on top. Serve with cucumbers for some cooling crunch. Add some extra Sriracha if you’d like and stir everything together as you eat. Enjoy!
Nutrition Facts
Reviews
Ratings
Most Helpful
Yummy! I would likely serve with rice next time - rice noodles don't behave well in our kitchen. They end up clumpy every time.
1 Helpful42 reviews
Delicious and filling. Subbed pork chops cut into strips, and threw the noodles in with the sauce to refrigerate a bit better.
0 HelpfulMade a combo of the original and the paleo to make it keto - so I did the original recipe sauce but with brown monkfruit sweetener and did the rest of the recipe as the paleo. I liked it but it wasn’t my husband’s favorite.
0 HelpfulMy husband gave this 5 stars, I am always more critical, but still enjoyed this meal a lot. It wasn't difficult, but did involve a lot of dishes to make it. I'm sure that I can streamline it some. I might also make more sauce and more coleslaw.
0 HelpfulI have wanted to make this for a while and it did not disappoint. Only kid that didn't like it was my 5 year old (but that's not surprising). 6 year old and 14 year old enjoyed it, so that is a win!!
0 HelpfulLoved this. I accidentally mixed the cabbage and pork together but it was fine. I chopped the mushrooms so you couldn't see them Used rice stick noodles. Completely forgot the cucumbers in the fridge.
0 Helpful