Name: Potsticker Noodle Bowl with Pork & Cabbage Slaw – Bold, Quick, and Better Than Takeout Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: Asian
Ingredients: 8 oz wide LoMein noodles; 1 lb ground pork; ¼ cup sliced green onions (for cooking); 2 tbsp sliced green onions (for garnish); 1 tbsp peanut oil; 2 cups coleslaw mix (green cabbage, red cabbage, and shredded carrots); ¼ cup chicken broth; 2 tbsp mirin (Japanese sweet rice wine); 2 tbsp dark soy sauce; 2 cloves garlic, minced; 1 tbsp grated ginger; 1 tsp sesame oil; 1 tsp sriracha (optional)

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Introduction

This Potsticker Noodle Bowl with Pork & Cabbage Slaw is a bold and quick dish that tastes better than takeout. Featuring wide LoMein noodles, savory ground pork, and a crunchy coleslaw mix, it’s packed with flavor and perfect for a satisfying weeknight meal.

The image shows a close-up of a black bowl filled with wide, glossy noodles mixed with small pieces of cooked ground meat and sprinkled with chopped green onions. The noodles have a rich brown sauce coating them, giving a shiny and slightly oily texture. A pair of black chopsticks is lifting some noodles from the bowl, showing the thickness and translucence of the noodles. In the blurred background, there is a bowl with chopped green onions on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz wide LoMein noodles
1 lb ground pork
3 cups coleslaw mix (green cabbage, red cabbage, and carrots)
2 tablespoons mirin
3 tablespoons dark soy sauce
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 tablespoon sesame oil
1 teaspoon sriracha (optional)
¼ cup sliced green onions, divided
2 tablespoons peanut oil
½ cup chicken broth

Instructions

Step 1: Cook the noodles according to package directions. Drain and rinse under cold water to stop the cooking. Set aside.
Step 2: In a large skillet over medium-high heat, heat the peanut oil. Add the ground pork and ¼ cup of sliced green onions. Cook until the pork is browned and fully cooked, about 5–6 minutes.
Step 3: In a small bowl, whisk together the chicken broth, mirin, dark soy sauce, minced garlic, grated ginger, sesame oil, and sriracha. Set aside.
Step 4: Add the cooked noodles, coleslaw mix, and prepared sauce to the skillet with the pork.
Step 5: Use tongs to gently toss the noodles, pork, and vegetables together. Cook for another 2–3 minutes, allowing the sauce to reduce and coat everything evenly. Transfer to a serving bowl and top with the remaining 2 tablespoons of sliced green onions.

Tips & Variations

Use wide LoMein noodles for the best texture; spaghetti or udon can work in a pinch.
If you can’t find mirin, mix rice vinegar with a pinch of sugar as a quick substitute.
Dark soy sauce adds rich color and depth; if unavailable, use regular soy sauce with a splash of molasses.
Prep the sauce ahead of time to speed up cooking once the pork is ready.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed.

How to Serve

A dark bowl filled with broad, wavy noodles coated in a shiny brown sauce lifts a generous portion held by wooden chopsticks above it. Underneath and mixed in are small bits of cooked ground meat with a rich brown color, scattered with bright green chopped chives, adding texture and color contrast. The bowl sits on a wooden surface with scattered chive pieces nearby, all set against a blurred background of green spring onion stalks. The whole scene rests on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of meat?

Yes, ground chicken, turkey, or even tofu can be used as alternatives to ground pork for a different twist or to suit dietary preferences.

Is this dish spicy?

The dish has a mild heat from the optional sriracha. You can adjust the amount or omit it entirely to suit your spice tolerance.