Some nights call for comfort food—but not the kind that wrecks your energy or takes forever to make. That’s exactly where this Potsticker Noodle Bowl swoops in and saves dinner. One pan, big flavors, zero wrapping, zero frying. Honestly? It’s a weeknight win.

This bowl delivers everything we crave from classic pork potstickers: savory meat, garlicky soy sauce, and that crisp-tender cabbage bite. The difference? Instead of folding dumplings for an hour, everything gets tossed together with slurpable Lo Mein noodles and cooked fast. All the takeout vibes, none of the takeout wait. Yes, please.

What makes this one special is how balanced it feels. The ground pork cooks up juicy and flavorful, the cabbage slaw adds crunch and freshness, and the sauce brings that bold umami punch. It’s cozy, filling, and still light enough that you don’t feel like you need a nap after (IMO, that’s the sweet spot).

This dish has officially earned its place in my rotation of Potsticker Bowls and easy noodle dinners. It’s the kind of meal you crave after a long day when your brain says “easy,” but your taste buds say “don’t be boring.” Sound familiar?

Whether you call them Pot Sticker Noodles, Potsticker Noodles, or your new favorite Pot Sticker Bowl Recipe, this one checks all the boxes. It’s fast, flexible, and ridiculously satisfying. Wondering How To Make Potsticker Noodle Bowl magic happen without dumplings? You’re already halfway there.

Bottom line: this Potsticker Noodle Bowl Recipe gives you everything you love about dumplings in one big, cozy skillet. Grab a fork—or chopsticks—and dig into this crave-worthy Pot Sticker Noodle Bowl. Dinner just got a whole lot more fun.

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Potsticker Noodle Bowl

This Potsticker Noodle Bowl with Pork & Cabbage Slaw is the ultimate shortcut to dumpling-style comfort food. It packs everything you love about pork potstickers—savory ground pork, garlicky soy sauce, and crisp cabbage—into one slurpable noodle bowl. Lo Mein noodles soak up a rich, umami-packed sauce while the fresh slaw adds crunch and balance. Best of all, it comes together fast in a single skillet, making it perfect for busy weeknights. Cozy, flavorful, and way easier than wrapping dumplings, this bowl tastes like takeout—but better.

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Prep Time 15

Cook Time 15

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Ingredients Method Notes

Ingredients

Ingredients You’ll Want on Hand
Lo Mein noodles
Thick springy noodles that cling to sauce like a dream. They’re the backbone of this bowl.
Ground pork
Rich juicy, and fast-cooking—perfect for delivering that classic dumpling-style flavor.
Bagged coleslaw mix
A crunchy combo of cabbage and carrots that saves prep time and adds instant texture.
Mirin
This lightly sweet rice wine balances the salty elements and gives the dish its signature potsticker-style taste.
Dark soy sauce
Deeper in color and flavor than regular soy sauce it brings bold umami to the party.
Fresh garlic + ginger
These two are non-negotiable. They create that unmistakable savory aroma.
Sriracha optional
Add a drizzle if you’re into a little heat. Skip it if you’re not.

Method

1. Boil the noodles

Cook the Lo Mein according to the package directions until just tender. Drain, rinse with cold water, and set aside.

2. Brown the pork

Heat peanut oil in a large skillet over medium-high heat. Add the ground pork and sliced green onions. Cook, breaking it up, until browned and cooked through—about 5–6 minutes.

3. Stir together the sauce

In a small bowl, combine chicken broth, mirin, dark soy sauce, garlic, ginger, sesame oil, and sriracha. Whisk until blended.

4. Bring it all together

Add the cooked noodles and coleslaw mix directly into the skillet with the pork. Pour the sauce over everything.

5. Toss and simmer

Use tongs to gently mix until evenly coated. Let it cook for 2–3 minutes so the sauce slightly thickens and hugs every noodle. Finish with remaining green onions.

Notes

What Pairs Well With This Bowl

Steamed edamame or a crisp cucumber salad
Dumplings or potstickers for extra indulgence
Light miso soup or a tangy Asian-style slaw
Jasmine green tea or hot tea on the side

Easy Swaps & Add-Ins

Protein switch: Ground chicken, turkey, or crumbled tofu all work well.
More veggies: Bell peppers, snap peas, or mushrooms are great additions.
Low-carb option: Try zucchini noodles or shirataki noodles.
Extra heat: Chili crisp or more sriracha brings the fire.

Storage & Reheating

Refrigerate: Store leftovers in a sealed container for up to 4 days.
Reheat: Warm gently in a skillet with a splash of water or broth.
Meal prep friendly: This dish holds up beautifully for lunches.

FAQs

Can I make it spicier?
Absolutely—add chili flakes or extra sriracha.

Is dark soy sauce mandatory?
No, but it boosts flavor and color. Regular soy works if needed.

Can I shred my own cabbage?
Yes—use about 4 cups of thinly sliced cabbage.

Will the noodles turn mushy?
Not if you cook them al dente and add them at the end.

Can I scale this up?
Yes, just use a large skillet or wok.

Final Take

This potsticker-style noodle bowl hits all the right notes: quick, cozy, and insanely satisfying. It delivers dumpling flavor without the extra work, and those chewy noodles soaked in garlicky sauce? Total comfort food magic. Once you try it, don’t be surprised if it lands on your weekly dinner rotation.