Description
A vibrant and flavorful Savory Potsticker Noodle Bowl featuring wide Lo Mein noodles, tender ground pork, and crunchy coleslaw mix in a savory Asian-inspired sauce. This quick stovetop recipe is perfect for a satisfying weeknight dinner with a balance of textures and bold, umami flavors.
Ingredients
Scale
Noodles
- 8 oz wide Lo Mein noodles, cooked and rinsed
Pork and Aromatics
- 1 tablespoon peanut oil
- 1 pound ground pork
- 1/4 cup + 2 tablespoons sliced green onions
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 Noodles: Cook the Lo Mein noodles according to package instructions. Once cooked, rinse them under cold water to stop the cooking process and prevent sticking, then set aside.
- Brown Pork: Heat the peanut oil in a large skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spatula, until browned and fully cooked. Stir in 1/4 cup of the sliced green onions for added flavor.
- Make Sauce: In a small bowl, whisk together the low-sodium chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha until well combined to create a flavorful sauce.
- Combine and Toss: Add the cooked noodles and coleslaw mix to the skillet with the browned pork. Pour the prepared sauce over everything and toss thoroughly for 2 to 3 minutes, allowing the sauce to coat the ingredients and slightly soften the coleslaw.
- Finish and Serve: Remove the skillet from the heat and garnish with the remaining 2 tablespoons of sliced green onions. Serve the noodle bowl warm for a delicious, satisfying meal.
Notes
- Rinsing the noodles after cooking prevents them from sticking together in the final dish.
- Use low-sodium chicken broth and soy sauce to control the salt content.
- You can substitute ground turkey or chicken for the pork if preferred.
- Adjust the amount of sriracha to make the dish more or less spicy.
- For a vegetarian option, omit the pork and use vegetable broth instead.
