Potsticker Noodle Bowls

I’ll be honest, it was good but it didn’t turn out the way I thought it was. It was a bit bland. I could have added more tamari but then it would have been too salty. I’ll have to try making this again and see how I can make it better.

Potsticker Noodle Bowls
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
  1. Gluten-free rice noodles
  2. 1/2 cup + 3 Tablespoons gluten-free Tamari (divided)
  3. 1/4 cup gluten-free chicken broth
  4. 2 teaspoons rice vinegar
  5. 1/2 teaspoon freshly grated ginger
  6. pinch red chili pepper flakes
  7. 2 eggs
  8. 1 Tablespoon high heat cooking oil
  9. 1lb ground turkey
  10. Pepper
  11. 14oz bag coleslaw mix
  12. Green onions
  13. 2 garlic cloves, minced
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  1. Soak rice noodles according to package directions.
  2. Whisk together 1/2 cup + 2 Tablespoons Tamari, 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.
  4. Mix turkey with remaining 1 Tablespoon Tamari in a bowl then set aside.
  5. When noodles have 5 minutes left to soak, heat oil in a large, nonstick wok or skillet.
  6. Add turkey then season with 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.
  7. Mix in garlic.
  8. Make a well in the center of the wok or skillet then add eggs and scramble, and then toss stir fry together to combine.
  9. Drain noodles then add to the wok and stir fry for 1 minute.
  10. Add sauce then stir fry until noodles are tender.
  11. Scoop into bowls or plates then serve.
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