Tony and I used to make potstickers regularly. They’re naturally dairy-free, delicious, and fun to make. But then we got busy, and lazy, and resorted to ordering them out when cravings hit. I’m sure many of you run into the same issue with dinner, so I was excited when this deconstructed potsticker noodles recipe appeared. It’s a great solution to enjoy all of the flavor without any of the fuss.
Deconstructed Potsticker Noodles to Stir Up Your Dairy-Free Dinners
This recipe was shared with us by McCormick. They didn’t provide a photo, but they did send us the very cool collage below. It’s a great diagram for quickly referencing what type of noodles to use in meals.
For this dish, they chose to use udon noodles. They’re thick and chewy, so they hold up well with the stock addition, and pair well with potsticker flavors. But ramen and lo mein noodles would also be great, and you can’t go wrong with rice noodles for gluten-free. In this infographic, they show thin rice noodles, but I prefer the wider rice noodle sticks for recipes like this one.
Special Diet Notes for This Dairy-Free Recipe
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally gluten-free, nut-free, and peanut-free.
For soy-free potsticker noodles, you can substitute coconut aminos for the soy sauce.
For vegan and vegetarian potsticker noodles, you can substitute tofu or your favorite ground meat alternative for the pork. And use vegetable stock in place of the chicken stock.
- 4 to 5 ounces dry udon noodles or rice noodles (for gluten-free)
- 1 tablespoon cooking oil
- 1 tablespoon minced fresh ginger
- 1 pound ground pork
- ½ cup chicken stock
- 2 tablespoons soy sauce or gluten-free tamari
- 1 teaspoon garlic powder
- ⅛ teaspoon crushed red pepper
- 1 cup shredded green cabbage
- 2 tablespoons finely chopped green onion
- Cook the noodles according to the package directions.
- Heat the oil in a large pan over medium heat. Add the ginger and saute for 30 seconds, or until fragrant. Add the ground pork and saute until no longer pink..
- Stir in the stock, soy sauce, garlic powder, and red pepper and bring it to a gentle boil. Add the noodles and cabbage and cook for 5 minutes, until the cabbage is wilted.
- Remove from the heat, and sprinkle with the green onion before serving.
More Asian-Style Noodle Dishes
Healthy Ramen with Sesame and Fresh Vegetables
Asian Grilled Chicken or Tofu Noodle Bowls with Ginger Lime Soy Sauce
Chilled Noodles in a Spicy Sauce
For More Dairy-Free Dinner Recipes, Get Eat Dairy Free!
2 Comments
Looks yummy! Can I freeze leftovers?
If you typically freeze cooked noodles, then it might be okay for your tastes. I don’t personally like noodles in broth or sauces that are frozen.