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Pot Sticker Bowls with Spiralized Rutabaga

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins


  • 1 tablespoon sesame oil
  • 1 medium rutabaga Blade C, noodles trimmed
  • 1/3 cup low sodium soy sauce
  • 1/2 cup chicken or vegetable broth
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon grated ginger
  • 2 garlic cloves minced
  • pinch red pepper flakes
  • 1 pound lean ground pork
  • 1 cup diced scallions white and green parts separated
  • 1 medium carrot peeled, Blade D, noodles trimmed
  • 3 cups spiralized green or purple cabbage *I chose to omit


  • Heat the sesame oil in a large skillet over medium heat. Add the rutabaga noodles and toss. Cook for about 10 minutes, tossing occasionally, until rutabaga noodles are cooked through.
  • Meanwhile, whisk together the soy sauce, chicken broth, rice vinegar, ginger, half the garlic, and red chili peppers in a small bowl and set aside. 
  • In a large wok over medium-high heat, add the pork, crumbling with a wooden spoon, and saute until cooked through, 7-10 minutes. Add the rest of the garlic garlic and white parts of the scallions and cook for 2 minutes or until onions soften. Add the carrots, cabbage, and toss well, letting cook for 3 minutes or until vegetable soften. Add the prepared sauce and the cooked rutabaga noodles and toss until combined and warm. 
  • Serve warm, garnished with the green parts of the scallions.

Recipe Notes

Per serving (1 out of 4) - Calories: 334, Fat: 16g, Saturated Fat: 5g, Sodium: 713mg, Sugar: 9g, Protein: 28g, Carbs: 19g