Potsticker Noodle Bowls

Ingredients

8 ozgluten-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 cupgluten-free chicken broth
2 teaspoonsrice vinegar
1/2 teaspoonfreshly grated ginger
pinchred chili pepper flakes
2eggs
1 Tablespoonhigh heat cooking oil (canola, vegetable, avocado, etc)
1 lbground pork
1white pepper
14 ozbag coleslaw mix
7green onions, green parts chopped into 2"pieces, white and light green parts into 1/2" pieces
2garlic cloves, minced

1

Soak rice noodles according to package directions.
2

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.
3

Whisk together eggs in a small dish then set aside. Mix pork with remaining 1 Tablespoon Tamari or soy sauce in a bowl then set aside.
4

When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or 12" skillet over high heat.
5

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.
6

Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
7

Drain noodles then add to the wok and stir fry for 1 minute. Add sauce then stir fry until noodles are tender, 3-4 minutes, turning heat down slightly if sauce begins to evaporate before the noodles soften.
8

Scoop into bowls or plates then serve.

Kaulbach House @cook_7569700

on April 16, 2017 12:00

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