Potsticker Noodles Bowls Food

POTSTICKER NOODLE BOWL

Steps:

• Place the noodles in boiling water and let soak until soft. About 10 minutes. Drain. Mix the next 7 ingredients together and set aside.
• Beat the eggs together and set aside. Add oil to large Wok or skillet. Add the pork to the pan and season with white pepper. Cook breaking it up until no longer pink. Add the vegetable mix and green onions. Stir fry until wilted. Make a well in center and add the eggs cooking and incorporating the eggs into the mixture.
• Add the noodles and pour the sauce over top and stir fry 2 minutes. Serve

POTSTICKER NOODLE BOWLS

Steps:

• Add pork to a mixing bowl with pepper and 1 Tablespoon gluten free Tamari then mix with your hands to combine and set aside.
• To a small mixing bowl add remaining 1/2 cup + 2 Tablespoons gluten free Tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and red chili pepper flakes, if using, then whisk with a fork to combine and set aside.
• Prepare rice noodles according to package directions. The Thai Kitchen brand I recommend instructs you to boil them for 4-6 minutes before draining and rinsing under cold running water - I like to boil the noodles until they're al dente vs on the more firm side.
• While the noodles are boiling, heat a large wok or 12" skillet over high heat. Add pork mixture then brown, breaking it up as it cooks. Add coleslaw mix and green onions then stir fry until the coleslaw wilts and becomes tender, 3-4 minutes. Add garlic then stir fry for 1 more minute.
• Add the drained and rinsed noodles plus the sauce mixture into the wok then stir fry until the noodles are tender 4-5 minutes, turning the heat down slightly if the sauce begins to evaporate faster than the noodles are softening. If the sauce has been absorbed before the noodles are fully tender, add up to an additional 1/4 cup low sodium chicken broth, and/or remove the wok from the heat and place a lid on top for several minutes to allow noodles to finish softening.
• Let dish cool for at least 10 minutes before scooping into bowls and serving - you'll taste the flavors so much better when the food isn't piping hot!