Spicy Potsticker Noodles with Soy-Sesame Sauce

I know it’s January and I’m supposed to be focused on wellness and clean eating, but the thing is, I need comfort food right now. That means noodles. Especially noodles that mimic all the savory, spicy flavors of potstickers without all of the work of actually making potstickers.

I mean, how could you resist this:
– Noodles. (Duh.)
– Delicious, crispy, browned ground pork.
– Crisp, crunchy baby bok choy.
– Spicy, garlicky Soy-Sesame Sauce.

That’s like a warm little hug while you wait for spring, right?

So, if you’re still committed to your new-year-new-you-clean-eating-let-me-at-that-treadmill resolution, have at it.

Me? I’ll be on the couch, tucked under a blanket, with my hands wrapped around a bowl of these noodles while you figure out that treadmill. 😉

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Potsticker Noodles

Print Recipe

★★★★★

5 from 1 reviews

Noodles with all that fantastic potsticker flavor without all the work (or, at least, less work) than making them yourself.

• Author: Kate Nolan
• Prep Time: 25 mins
• Cook Time: 25 mins
• Total Time: 50 minutes
• Yield: 4 1x
• Category: Main
• Cuisine: Asian

Ingredients

Scale 1x2x3x

• 6 oz. Udon noodles (see notes)
• 1/3 cup soy sauce
• 1–2 tablespoons sesame oil
• 1–2 tablespoons chili-garlic paste
• 1 tablespoon cornstarch
• 1 pound ground pork (or beef/turkey)
• 1–1/2 pound baby bok choy, leaves sliced 1/4″ thick and roots quartered and cut into 1/4” pieces
• 4–5 scallions, whites thinly sliced & greens cut on the bias and reserved for serving
• 1 medium red bell pepper, julienned in 1/8″ strips
• 3–4 cloves garlic, minced or grated
• 2 tablespoons grated fresh ginger (see notes)

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Instructions

1. Cook noodles according to package directions, rinse in cold water, lightly coat with oil, and set aside.
2. Mix together soy sauce, sesame oil, chili-garlic paste, & cornstarch; set aside.
3. Heat large saute pan over medium high heat.
4. Add pork to pan and cook, season with salt and pepper and break into small pieces using a spoon or spatula. Let the meat cook until the fat begins to crackle, about 10-12 minutes; it should be very brown, almost crispy.
5. Add bok choy root and scallion whites to the pan and stir into the meat. Let cook for 4-5 minutes, stirring occasionally.
6. Add red pepper and cook for about 2 minutes.
7. Clear a space in the center of the pan and add the garlic and ginger; let them sit for about 30 seconds, until fragrant, then add the bok choy leaves and stir everything together.
8. Once the bok choy leaves have wilted slightly, add the cooked noodles and the sauce, mix so everything is coated and cook until the sauce thickens; 1-2 minutes.
9. Remove from heat and serve with scallion greens and additional soy sauce and chili-garlic paste.

Notes

Noodles: I’ve made this recipe with three different types of noodles. While all were good, I prefer udon noodles. Udon noodles are slightly thicker than soba (buckwheat) noodles and stand up a bit better to all of the ingredients. My least favorite are actually the ones pictured here: somen noodles. They are too thin and make it difficult to get that “perfect bite”.
Ginger: If you prefer to use ground ginger, use about 1 teaspoon and mix it in with the sauce ingredients.

Nutrition

• Serving Size: 4
• Calories: 412
• Sugar: 4 g
• Sodium: 935 mg
• Fat: 22 g
• Saturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 21 g
• Fiber: 4 g
• Protein: 34 g
• Cholesterol: 88 mg