Potsticker Noodles Bowls

Potsticker Noodles Bowl is a fake take-out recipe that tastes like a potsticker! Prepare and cook this gluten-free dinner recipe in less than 30 minutes.

Potsticker Noodles Bowl is a fake take-out recipe that tastes like a potsticker! Prepare and cook this gluten-free dinner recipe in less than 30 minutes. | iowagirleats.com
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If I have to list five of my favorite foods on the planet - food that will be my last meal on earth - that is:

Gumbo Smoke Sausage
#Basic chips and salsa
Salmon nigiri
The tie between Caramel Apple Crisp and GF Dirt Cake
Pot stickers
Plates and plates of rows and rows of savory pork filling are filled in a thin pontoon wrapper which is burnt to the crisp bottom, then steamed until the outside is chewy. PARADISE!!!! (Literally, if we talk about the last meal on earth here!)

The first time I had a potsticker was in Japan, where they were called gyoza, when I was 19 and spent the summer as camp advisor at a military base near Tokyo (Camp Adventure, hollar!) It was love at the first bite and I liked them so much I go home like a gyoza - short and fat! In other words, I ate gyoza like five times a week that summer and was very happy to know the recipe was easy, and called potstickers here in the United States, when I started making withdrawals after returning home.

My mother was addicted to gyoza when we returned to the land of the rising sun for my college graduation trip, and since then we will gather in one of our kitchens three or four times a year to make a giant batch of them for our freezer so we can attract some of our hit desires .

Ingredients

SERVICE 5

• 8oz gluten-free rice noodles
• 1/2 cup + 3 Tablespoons LOW-SODIUM gluten-free Tamari OR soy sauce (dish will not be GF if using soy sauce,) divided
• 1/4 cup of gluten-free chicken broth
• 2 teaspoons of rice vinegar
• 1/2 teaspoon freshly grated ginger
• pinch red chili pepper flakes
• 2 eggs
• 1 Tablespoon high heat cooking oil (canola, vegetable, avocado, etc)
• 1lb ground pork
• white pepper
• 14oz bag of coleslaw mix
• 7 green onions, green parts chopped into 2 "pieces, white and light green parts into 1/2" pieces
• 2 garlic cloves, minced

Directions

Soak rice noodles according to package directions. Meanwhile, whisk together 1/2 cup + 2 Tablespoons Tamari or soy sauce, chicken broth, rice vinegar, ginger, and red chili pepper flakes in a small bowl then set aside. Whisk together the eggs in a small dish then set aside. Mix pork with remaining 1 sauce in a bowl then set aside.

When noodles have 5 minutes left to soak, heat oil in a large, non stick wok or 12 "skillet over high heat. Add pork then season with white pepper and stir fry until cooked through, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until coleslaw is just beginning to wilt, 1 minute Add garlic then stir fry for 30 seconds.

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

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

Notes
I use A Taste of Thai straight-cut gluten-free rice noodles for this recipe. As always, sure to double check the packaging to ensure products are gluten-free where and when you buy them.

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