Potsticker Noodle Bowls bring you all the savory, garlicky, umami-packed flavor of classic potstickers in an easy noodle bowl format. Instead of stuffing and folding wrappers, everything cooks together in one skillet for a satisfying, family-friendly meal that’s perfect for busy weeknights.
Why You’ll Love This Recipe
All the flavor of traditional potstickers without the folding and sealing
Ready in about 40 minutes from start to finish
Made in one wok or large skillet for easy cleanup
Packed with vegetables for a balanced, wholesome meal
Naturally dairy free and easily gluten free with the right noodles and tamari
Customizable with your favorite protein or spice level
Perfect for meal prep and leftovers
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground chicken
pinch white pepper or black pepper
1/2 cup + 1 tablespoon low sodium gluten free tamari, divided (or low sodium soy sauce if not gluten free)
1/4 cup low sodium chicken broth or water
1 tablespoon rice vinegar
1 tablespoon ginger paste
2 teaspoons sesame oil
pinch red chili pepper flakes (optional)
8 oz thin stir fry rice noodles
14 oz bag coleslaw mix
1 bunch green onions (green parts cut into 2-inch pieces, white and light green parts thinly sliced)
4 cloves garlic, minced or pressed
Directions
In a mixing bowl, combine the ground chicken with a pinch of white pepper and 1 tablespoon of the tamari. Mix gently with your hands until evenly seasoned. Set aside.
In a small bowl, whisk together the remaining 1/2 cup tamari, chicken broth (or water), rice vinegar, ginger paste, sesame oil, and red chili pepper flakes if using. Set aside.
Bring a large pot of water to a boil. Cook the rice noodles according to package instructions (usually 4–6 minutes for thin stir fry noodles) until just al dente. Drain and rinse under cold running water to stop the cooking process. Set aside.
While the noodles cook, heat a large wok or 12-inch skillet over high heat. Add the seasoned ground chicken and cook, breaking it up with a spatula, until fully browned and cooked through.
Add the entire bag of coleslaw mix along with the sliced white and light green parts of the onions. Stir fry for 3–4 minutes until the cabbage softens and wilts.
Stir in the minced garlic and cook for 1 additional minute until fragrant.
Add the drained noodles to the skillet along with the prepared sauce. Toss everything together and stir fry for 4–5 minutes, or until the noodles are tender and have absorbed most of the sauce. If the mixture becomes dry before the noodles are fully tender, add up to 1/4 cup additional low sodium chicken broth and continue cooking gently.
Remove the skillet from the heat and let the dish rest for at least 10 minutes. This allows the flavors to settle and intensify.
Garnish with the reserved green onion tops and serve warm.
Swap the ground chicken for ground beef or ground turkey.
Add 1 cup sliced mushrooms for extra depth and texture.
Stir in 1 cup shredded carrots if your coleslaw mix does not include them.
Add a soft scrambled egg by pushing the meat mixture to one side of the pan and cooking the egg in the center before mixing everything together.
Increase heat with extra red chili flakes or a spoonful of chili garlic sauce.
Make it low carb by replacing the rice noodles with spiralized zucchini or shirataki noodles.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat with a splash of chicken broth or water to loosen the sauce. You can also microwave individual portions in 30-second intervals, stirring between each, until heated through.
This dish can be frozen for up to 2 months. For best texture, slightly undercook the noodles before freezing. Thaw overnight in the refrigerator before reheating.
FAQs
Can I make this recipe gluten free?
Yes. Use certified gluten free rice noodles and gluten free tamari to keep the entire dish gluten free.
Can I use a different type of noodle?
Thin rice noodles work best because they cook quickly and absorb the sauce well. Thicker noodles may require additional liquid and cooking time.
What protein works best in this dish?
Ground chicken is light and flavorful, but ground turkey or beef also work very well.
Is this recipe spicy?
It is mildly seasoned. The red chili flakes are optional and can be adjusted to your preferred spice level.
Can I prepare this ahead of time?
Yes. You can cook the full dish in advance and reheat before serving. The flavors often deepen after resting.
Why is low sodium tamari important?
Regular tamari or soy sauce can make the dish overly salty. Using low sodium versions keeps the flavor balanced.
Can I add more vegetables?
Absolutely. Bell peppers, snap peas, shredded carrots, or mushrooms all complement the flavors nicely.
How do I prevent the noodles from getting mushy?
Cook them just until al dente and avoid overcooking once they’re added to the skillet.
Can I double this recipe?
Yes. Use a very large wok or cook in batches to prevent overcrowding the pan.
What makes this taste like traditional potstickers?
The combination of tamari, ginger, garlic, sesame oil, and rice vinegar recreates the classic savory and slightly tangy flavor profile of potstickers.
Conclusion
Potsticker Noodle Bowls transform a traditionally time-consuming favorite into a simple, weeknight-friendly meal. With tender noodles, savory ground chicken, crisp vegetables, and a bold, aromatic sauce, this dish delivers comfort and flavor in every bite. It’s a reliable, crowd-pleasing recipe you’ll want to make again and again.
A quick and flavorful one-skillet noodle bowl featuring savory ground chicken, tender rice noodles, crisp vegetables, and a garlicky ginger sauce inspired by classic potstickers.
1 bunch green onions (green parts cut into 2-inch pieces, white and light green parts sliced)
4 cloves garlic, minced or pressed
Instructions
In a bowl, combine ground chicken with a pinch of pepper and 1 tablespoon tamari. Mix gently and set aside.
In a small bowl, whisk remaining tamari, chicken broth, rice vinegar, ginger paste, sesame oil, and chili flakes. Set aside.
Cook rice noodles according to package instructions until al dente. Drain and rinse under cold water. Set aside.
Heat a large wok or skillet over high heat. Add seasoned chicken and cook until browned and fully cooked, breaking it apart as it cooks.
Add coleslaw mix and sliced white and light green onion parts. Stir fry 3–4 minutes until softened.
Stir in minced garlic and cook 1 minute until fragrant.
Add drained noodles and prepared sauce. Toss and stir fry 4–5 minutes until noodles are tender and sauce is mostly absorbed. Add extra broth if needed.
Remove from heat and let rest 10 minutes to allow flavors to develop.
Garnish with green onion tops and serve warm.
Notes
Swap ground chicken for turkey or beef if desired.
Use gluten free noodles and tamari for a fully gluten free dish.
Add mushrooms, carrots, or snap peas for extra vegetables.
