Start by bringing a large pot of water to a boil over high heat. Once boiling, add your rice noodles or lo mein noodles, cooking according to the package instructions—usually around 4-6 minutes. Stir occasionally to prevent sticking. Once tender but still slightly firm (al dente), drain the noodles in a colander and set aside, allowing them to cool slightly.

In a large skillet, heat 1 tablespoon of sesame oil over medium-high heat. Add the ground pork, using a wooden spoon to break it apart as it cooks. Sauté for about 5-7 minutes or until the pork is fully browned and cooked through, with no pink remaining. If there’s excess fat, carefully drain it.

Stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger into the skillet. Pour in 2 tablespoons of soy sauce, 1 tablespoon of hoisin sauce (if using), 1 tablespoon of rice vinegar, and optional sriracha for heat. Sauté everything together for 2-3 minutes until fragrant.

Toss in 2 cups of shredded cabbage and 1 cup of shredded carrots to the skillet with the pork mixture. Sauté for about 3-4 minutes until the vegetables are tender yet still crisp. Stir in chopped green onions towards the end for that fresh flavor.

Gently add the cooked noodles to the skillet, tossing everything together. Ensure the noodles are evenly coated with the flavorful pork and vegetable mixture, heating through for another 1-2 minutes.

Once combined and heated, transfer your Potsticker In A Bowl to serving dishes. Sprinkle with sesame seeds and chili flakes for added flavor and texture. Serve hot.