Why You’ll Love This Recipe
This easy one-pot meal combines everything you love about potstickers, with tender noodles, savory chicken, and a zesty sauce. It’s quick to make, packed with protein, veggies, and carbs, and comes together in just one skillet or pot.
Ingredients
- Lo mein noodles
- Ground chicken
- Green onions
- Low-sodium chicken broth
- Apple cider vinegar (in place of mirin)
- Dark soy sauce
- Minced garlic
- Grated ginger
- Sesame oil
- Sriracha hot sauce (optional)
- Coleslaw mix
Directions
- Boil the noodles and set aside.
- Brown the chicken with onions in hot oil.
- Whisk together chicken broth, apple cider vinegar, soy sauce, garlic, ginger, sesame oil, and sriracha.
- Toss the chicken, noodles, coleslaw mix, and sauce together. Cook for 2-3 minutes until well-coated.
- Serve and garnish with green onions.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
Variations
- Substitute Protein: Try ground turkey, beef, or tofu for a different option.
- Go Gluten-Free: Use gluten-free tamari and rice noodles.
- Vegetarian: Use tofu or plant-based crumbles for a meatless option.
Storage/Reheating
- Storage: Store leftovers in the fridge for up to 3 days.
- Reheating: Reheat in the microwave or stovetop.
Conclusion
Potsticker Noodle Bowls are a perfect weeknight dinner that brings all the flavors of potstickers into a one-pan meal. With savory chicken, tender noodles, and a delicious sauce, it’s a satisfying and quick meal.
Print
Potsticker Noodle Bowls
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Potsticker Noodle Bowls are a one-pot, easy-to-make meal that combines the delicious flavors of potstickers with tender lo mein noodles, savory ground chicken, and a zesty sauce. This protein-packed dish is perfect for a quick weeknight dinner.
Ingredients
For the Noodle Bowl:
Lo mein noodles
1 lb ground chicken
2 green onions, sliced
2 cups low-sodium chicken broth
1 tablespoon apple cider vinegar (substitute for mirin)
3 tablespoons dark soy sauce
2 cloves garlic, minced
1 teaspoon grated ginger
1 tablespoon sesame oil
1 tablespoon sriracha hot sauce (optional)
2 cups coleslaw mix (shredded cabbage and carrots)
Instructions
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Boil the Noodles: Cook lo mein noodles according to package instructions. Drain and set aside.
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Cook the Chicken: In a large skillet, heat oil over medium-high heat. Brown the ground chicken with green onions until fully cooked and browned, about 5-6 minutes.
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Prepare the Sauce: In a bowl, whisk together chicken broth, apple cider vinegar, soy sauce, garlic, ginger, sesame oil, and sriracha (if using).
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Combine Ingredients: Add the cooked chicken to the skillet with the noodles and coleslaw mix. Pour the sauce over everything, tossing to coat. Cook for 2-3 minutes, stirring until the coleslaw mix wilts and everything is well-coated in the sauce.
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Serve: Serve the noodle bowl in individual bowls and garnish with sliced green onions.
Notes
Variations
Substitute Protein: Try ground turkey, beef, or tofu for different protein options.
Go Gluten-Free: Use gluten-free tamari and rice noodles instead of lo mein noodles.
Vegetarian Option: Use tofu or plant-based crumbles for a meatless alternative.
Storage/Reheating
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: Reheat on the stovetop or in the microwave until heated through.
- Prep Time: 10 minute
- Cook Time: 10 minutes
- Category: Main Course, Noodles, Asian-Inspired
- Method: Stovetop, One-Pot
- Cuisine: Asian, Chinese, Fusion
