# Components:
→ Noodles
01 - 8 oz dried rice noodles or lo mein noodles
→ Meat
02 - 1 lb ground pork or chicken
→ Meat Seasoning
03 - 1 tbsp soy sauce
04 - 1 tsp toasted sesame oil
05 - 1 tsp cornstarch
06 - 1/4 tsp white pepper or finely ground black pepper
07 - 1/2 tsp sugar
08 - 1/2 tsp kosher salt
09 - 1 tbsp very finely minced napa cabbage, squeezed dry (optional)
→ Vegetables & Aromatics
10 - 2 tbsp neutral oil (canola, vegetable, or peanut), divided
11 - 3 cloves garlic, minced
12 - 1 tbsp fresh ginger, finely grated
13 - 4 green onions, thinly sliced (whites and greens separated)
14 - 2 cups finely shredded green cabbage
15 - 1 cup shredded carrots
16 - 1 cup sliced shiitake or cremini mushrooms
17 - 1 cup bean sprouts (optional)
→ For Serving
18 - 1/2 cup fresh cilantro leaves, roughly chopped
19 - 2 tsp toasted sesame seeds
20 - Lime wedges
→ Potsticker-Style Sauce
21 - 1/3 cup low-sodium soy sauce
22 - 2 tbsp rice vinegar
23 - 1 tbsp oyster sauce or hoisin sauce
24 - 1 tbsp chili-garlic sauce or sambal oelek
25 - 2 tsp toasted sesame oil
26 - 1 tbsp brown sugar or honey
27 - 1/2 cup chicken broth or water
# Directions:
01 - Bring a large pot of water to a boil. Add noodles and cook according to package instructions until just tender (4-6 minutes for rice noodles; 6-8 for wheat noodles). Drain and rinse briefly with cold water. Toss with a few drops of sesame or neutral oil to prevent sticking; set aside.
02 - In a small bowl, whisk together soy sauce, sesame oil, cornstarch, white pepper, sugar, and salt. Place ground pork or chicken in a medium bowl. Pour seasoning over the meat and gently mix until just combined and slightly sticky. If using, fold in the finely minced napa cabbage. Set aside to marinate.
03 - In a bowl, combine soy sauce, rice vinegar, oyster (or hoisin) sauce, chili-garlic sauce, sesame oil, brown sugar or honey, and chicken broth or water. Whisk until sugar dissolves. Taste and adjust seasoning as desired.
04 - Shred cabbage and carrots, slice mushrooms, and thinly slice green onions (keeping whites and greens separate). Rinse and drain bean sprouts if using. Chop cilantro for garnish.
05 - Heat 1 tbsp oil in a large nonstick skillet or wok over medium-high heat. Crumble in the seasoned meat in an even layer. Cook undisturbed for 2-3 minutes for browned, crisp edges, then break up and continue to cook for 3-4 minutes until golden and cooked through. Spoon off excess fat if needed, leaving about 1-2 tsp in the pan.
06 - Push meat to one side. Add remaining 1 tbsp oil to the open space, then add garlic, ginger, and white parts of the green onions. Stir for 30-60 seconds until fragrant. Mix into the meat.
07 - Add mushrooms and sauté for 2-3 minutes until softened. Add shredded cabbage and carrots; stir-fry 3-4 minutes until cabbage is wilted but still crisp. Add a splash of water if the pan is dry.
08 - Pour the prepared sauce over the meat and vegetables. Toss well to coat evenly. Simmer 1-2 minutes until sauce thickens slightly.
09 - Add cooked noodles to the skillet or wok. Toss gently but thoroughly to combine. If too dry, add 2-4 tbsp water or broth. Add bean sprouts in the last minute of tossing, if using.
10 - Taste and adjust seasoning with extra soy sauce, chili-garlic sauce, or a squeeze of lime. Stir in half of the green onion tops. Turn off heat. Divide between bowls. Garnish with remaining green onions, cilantro, and toasted sesame seeds. Serve with extra chili-garlic sauce and lime wedges.
