Gluten Free | Vegan Friendly PotSticker Noodle Bowl

1:08 PM

Guys, I'ms still not ok that Aldi stopping selling the Vegan/Gluten Free Potstickers 
(if you don't know what I'm talking about, click here) 

So I took it upon myself to deconstruct the potsticker and make it into a glorious pasta recipe.

You could EASILY add more veggies into this meal. Had my husband NOT been sharing this meal I would have added in some mushrooms and carrots.

print recipe

Gluten Free | Vegan Friendly PotSticker Noodle Bowl
  • 12oz Rice Noodles*
  • 1/2 Cup + 7 Tablespoons Gluten Free soy sauce or liquid aminos
  • 1/4 cup + 2 tablespoons Chicken Broth
  • 2 teaspoon + 1/2 tsp Rice Vinegar
  • 1/8 teaspoon of ginger
  • Pinch Red Pepper Flakes
  • 1 tablespoon Olive Oil
  • 10oz (or more) Chopped Broccoli
  • White Pepper
  • 7oz Coleslaw mix
  • Green Onions
  • Minced Onions
  • Instructions
    Soak rice noodles according to box.While the noodles are cooking/soaking, in a seperate dish, whisk together 1/2 cups + 5 Tablesppons of Soy Sauce/Aminos, chicken broth, rice vinegar, ginger, and red chili pepper In another small bowl whisk eggs and set aside. In a medium bowl toss broccoli with 2 Tablespoons of soy sauce In a wok, add broccoli, coleslaw, and green onions and season with pepper..Once broccoli and coleslaw are soft, add in minced onion to taste..Make an open center of your mixture and added in your whisked eggs and scramble..once your eggs are scrambled, add in your noodles and sauce..Toss noodles and let the mixture cook till the liquid has been mostly absorbed..Serve in a large bowl of your choice!
    Prep time: Cook time:10minsTotal time: Yield: 4-6 Servings

*I used these Rice Noodles, I think they are my new favorite for Asian noodle meals.
To make VEGAN, leave out eggs and use Veggie Broth instead of chicken.


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