Description
This Potsticker Noodle Bowl is a flavorful and quick Asian-inspired dish combining tender ground chicken, wide LoMein noodles, and a vibrant coleslaw mix tossed in a savory sauce. Ready in just 15 minutes, it’s perfect for a satisfying weeknight meal that balances fresh vegetables and bold seasoning.
Ingredients
Noodles
- 8 ounces package of wide LoMein noodles (cooked and rinsed according to package instructions)
Protein and Vegetables
- 1 tablespoon peanut oil (or vegetable oil if needed)
- 1 pound ground chicken
- ¼ cup + 2 tablespoons sliced green onions (divided)
- 4 cups bagged coleslaw mix (shredded green cabbage, red cabbage, and carrots)
Sauce
- ½ cup low-sodium chicken broth
- 2 tablespoons rice vinegar
- 2 tablespoons dark soy sauce
- 1 tablespoon minced garlic
- 2 teaspoons grated ginger
- 1 teaspoon sesame oil
- ½ teaspoon sriracha hot sauce (optional, adjust to taste)
Instructions
- Cook the Noodles: Boil the LoMein noodles according to the package directions. Once cooked, drain and rinse them thoroughly under cold water to stop cooking and prevent sticking. Set aside for later use.
- Cook the Chicken: Heat the peanut oil in a large 12-inch skillet over medium-high heat. Once hot, add the ground chicken and ¼ cup of sliced green onions. Cook for 5 to 6 minutes, breaking up the meat as it cooks until it is fully cooked and lightly browned.
- Prepare the Sauce: While the chicken cooks, whisk together the low-sodium chicken broth, rice vinegar, dark soy sauce, minced garlic, grated ginger, sesame oil, and optional sriracha in a small bowl. Set this flavorful sauce aside.
- Combine Ingredients: Add the cooked LoMein noodles, coleslaw mix, and prepared sauce to the skillet with the cooked chicken. Using tongs, gently toss all the ingredients together to evenly coat everything in the sauce.
- Finish Cooking: Cook the mixture for another 2 to 3 minutes, allowing the liquid to reduce slightly and the coleslaw to soften just a bit while maintaining some crunch.
- Serve: Transfer the noodle bowl to a serving dish and garnish with the remaining 2 tablespoons of sliced green onions for fresh flavor and texture.
Notes
- You can substitute ground chicken with ground turkey or pork if preferred.
- Adjust the sriracha quantity to suit your heat preference or omit for a milder dish.
- For a gluten-free option, use gluten-free soy sauce and noodles.
- To save time, cook the noodles ahead of time and refrigerate until ready to use.
- Peanut oil can be replaced with vegetable or canola oil if allergy concerns exist.
- The coleslaw mix provides a quick way to add crunchy vegetables without shredding cabbage and carrots manually.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
