Deconstructed Potsticker Noodles to Stir Up Your Dairy-Free Dinners

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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.

Asian Noodle Infographic + a Deconstructed Potsticker Noodles Recipe (dairy-free, egg-free, and nut-free with gluten-free and vegan 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.
Author:
Serves: 5 servings
Ingredients
  • 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
Instructions
  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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Chilled Noodles in a Spicy Sauce

Chilled Noodles in Spicy Sauce Recipe - easy, gluten-free, vegan, loaded with vegetables and rich in flavor!

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

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About Author

Alisa is the founder of GoDairyFree.org, 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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