Deconstructed Potsticker Noodles to Stir Up Your Dairy-Free Dinners


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 buying frozen 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.

Easy Deconstructed Potsticker Noodles Recipe - Naturally Dairy-Free and Nut-Free with Vegan and Gluten-Free options

Deconstructed Potsticker Noodles to Stir Up Your Dairy-Free Dinners

This recipe was shared with us by McCormick. They also created this fun infographic that gives a great overview of the most popular types of Asian noodles.

Asian Noodle Infographic + a Deconstructed Potsticker Noodles Recipe (dairy-free, egg-free, and nut-free with gluten-free and vegan options)

For this dish, they chose to use udon noodles. They’re thick and chewy, so they hold up well with the stock addition. And they pair very well with potsticker flavors. But ramen, soba, or lo mein noodles would also be great. In a pinch, you can use spaghetti – we won’t tell!

You also can’t go wrong with rice noodles, which are naturally gluten-free. In the infographic abov, they show thin rice noodles, but I prefer the rice noodle sticks or even wide rice noodles for recipes like this one.

Easy Deconstructed Potsticker Noodles Recipe - Naturally Dairy-Free and Nut-Free with Vegan and Gluten-Free options

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.
Deconstructed Potsticker Noodles
Prep time
Cook time
Total time
Cooked noodles are tossed with potsticker filling ingredients for a delicious fusion of Asian flavors.
Recipe type: Entree
Cuisine: Japanese
Serves: 5 servings
  • 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
  1. Cook the noodles according to the package directions.
  2. 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..
  3. 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.
  4. Remove from the heat, and sprinkle with the green onion before serving.
Nutrition Information
Calories: 321 Fat: 17g Saturated fat: 6g Carbohydrates: 22g Sodium: 480mg Fiber: 1g Protein: 20g Cholesterol: 61mg

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For More Dairy-Free Dinner Recipes, Get Eat Dairy Free!

Eat Dairy Free - Your Essential Cookbook for Everyday Meals, Snacks, and Sweets

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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