Sunday, January 8, 2017

Potsticker Noodles Bowls

I am so bad about thinking outside of the box.  Thank goodness for blogs.  One of my favorites is IowaGirlEats.  She has celiac disease and hers is an all gluten-free blog.  But you can certainly use regular gluten foods.  For example, she had to give up potstickers because the skins contain gluten so she substituted rice noodles.  GENIUS!!!  These have the same flavor/texture as regular potstickers. 

Also, she used ground pork but I had ground turkey on hand so I used that.  Perfect.  An added plus, these reheat wonderfully (a great breakfast for those of us who aren't fond of traditional breakfast foods).

See link below for (as usual) better photos and step-by-step instructions.


8 oz wide rice noodles
1/2 cup + 3 Tbsp low-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tsp rice vinegar
1/2 tsp freshly grated ginger (I liked more)
pinch crushed red pepper
2 eggs
1 Tbsp high-temp oil (canola, grapeseed, vegetable, etc)
1 pound ground pork (I used ground turkey)
white pepper
14 oz coleslaw mix
7 green onions, green parts chopped into 2" pieces and light green/white parts cut into 1/2" pieces)
2 tsp minced garlic

Soak rice noodles according to package directions.  Meanwhile, whisk together 1/2 cup + 2 Tbsp soy, chicken broth, rice vinegar, ginger, and crushed red pepper in a small bowl and then set aside.  Whisk together eggs and then set aside in a small bowl.  Mix ground meat with remaining tablespoon in a bowl and then set aside.

When noodles have 5 minutes left to soak, heat oil in a large 12" non-stick skillet (or wok) over high heat.  Add ground meat then white pepper and stir-fry until cooked through, breaking it up as it cooks.  Add cole slaw mix and green onions then stir fry until the cole slaw begins to wilt, 2-3 minutes, add garlic and stir fry for 30 seconds.

Make a well in the center of the skillet or wok then add eggs and scramble, and then toss stir fry together to mix.

Drain noodles and add to wok and cook for 1 minute.  Add sauce and stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before noodles soften.  Taste then add a splash of water or broth if noodles are too salty.  Scoop onto plates or bowls to serve.

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