Name: Potsticker Noodle Bowl with Cabbage Slaw Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz wide LoMein noodles (or spaghetti/udon as substitutes); 1 lb ground pork; 3/4 cup sliced green onions, divided (1/4 cup for cooking, 1/2 cup for topping); 2 tablespoons peanut oil (or vegetable/canola oil); 4 cups coleslaw mix (green cabbage, red cabbage, carrots); 1/2 cup chicken broth; 2 tablespoons mirin (or substitute with rice vinegar plus a pinch of sugar); 3 tablespoons dark soy sauce (or regular soy sauce with a splash of molasses); 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 teaspoon toasted sesame oil; 1 teaspoon sriracha (optional, for heat)

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Introduction

Experience the comforting flavors of a cozy weeknight dinner with this Potsticker Noodle Bowl. Featuring tender ground pork, wide LoMein noodles, and a crisp cabbage slaw tossed in a rich, savory sauce, it’s a quick and satisfying meal inspired by classic Asian cuisine.

A bowl of thick, flat noodles coated in a shiny, rich brown sauce mixed with small pieces of cooked ground meat and sprinkled with chopped green onions. The noodles look tender and slightly curled, with the meat evenly spread on top and mixed in. The black bowl adds contrast to the dish, and a pair of wooden chopsticks is lifting a portion of noodles and meat above the bowl. The background is softly blurred with hints of green, creating a fresh atmosphere on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz wide LoMein noodles
1 lb ground pork
3 cups coleslaw mix (green cabbage, red cabbage, and carrots)
3 tablespoons mirin
3 tablespoons dark soy sauce
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1/4 cup chicken broth
1 tablespoon sesame oil
1 teaspoon sriracha (optional)
3 tablespoons sliced green onions, divided
1 tablespoon peanut oil (or vegetable/canola oil)

Instructions

Step 1: Cook the LoMein noodles according to package directions. Drain and rinse under cold water to stop the cooking, then set aside.
Step 2: In a large skillet over medium-high heat, heat the peanut oil. Add the ground pork and ¼ cup of sliced green onions. Cook until the pork is browned and fully cooked, about 5–6 minutes.
Step 3: In a small bowl, whisk together the chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Set the sauce aside.
Step 4: Add the cooked noodles, coleslaw mix, and prepared sauce to the skillet with the pork.
Step 5: Use tongs to gently toss the noodles, pork, and vegetables together. Cook for another 2–3 minutes, allowing the sauce to reduce and coat everything evenly. Transfer to a serving bowl and top with the remaining 2 tablespoons of sliced green onions.

Tips & Variations

Use wide LoMein noodles for the best texture; substitute with spaghetti or udon if needed.
Don’t skip the mirin; it adds signature sweetness. If unavailable, mix rice vinegar with a pinch of sugar.
Try ground chicken, turkey, or tofu instead of pork for variety.
Add bell peppers, snap peas, or mushrooms for extra veggies.
For a low-carb version, use spiralized zucchini or shirataki noodles.
Add chili crisp or extra sriracha to make it spicier.
Dark soy sauce adds depth and color; use regular soy sauce with a splash of molasses as a substitute.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth or water to revive the sauce and prevent dryness. This dish reheats well, making it perfect for meal prep lunches.

How to Serve

A black bowl filled with wide, flat noodles coated in a glossy brown sauce mixed with minced meat, topped with small green onion pieces. A pair of wooden chopsticks lifts a portion of noodles and meat from the bowl, showing the shiny, saucy texture and the bits of meat clinging to them. The background is blurred with green herbs and another bowl, and the bowl sits on a wooden surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this spicy?

Yes, simply add more sriracha, chili flakes, or chili crisp to increase the heat to your liking.

Is dark soy sauce required?

Dark soy sauce contributes rich color and deeper flavor, but regular soy sauce will work fine if you don’t have it on hand.

Can I use fresh cabbage instead of coleslaw mix?

Absolutely. Use about 4 cups of thinly shredded fresh cabbage to replace the coleslaw mix.

Do the noodles get mushy?

No, if you cook the noodles al dente and add them at the end, they will maintain a pleasant chewy texture.

Can I double the recipe?

Yes, just be sure to use a large enough skillet or wok so everything cooks evenly.

Can I make it gluten-free?

Yes, substitute gluten-free soy sauce and use rice noodles instead of LoMein noodles.

Why rinse the noodles?

Rinsing removes excess starch and helps prevent the noodles from sticking together.

Can I prep this ahead?

Yes, prepare the sauce and chop the vegetables ahead of time to speed up cooking when you’re ready.

Can I freeze it?

Freezing is not recommended because the noodles and cabbage will lose their texture and become mushy.

Do I need peanut oil?

No, you can use vegetable or canola oil if you prefer or have it on hand.