Description
Quick and flavorful Potsticker Noodle Bowls with your choice of potstickers, fresh vegetables, and a savory sauce. Perfect for a weeknight meal that’s satisfying and customizable.
Ingredients
- Main Ingredients: 12–16 frozen potstickers (any flavor), 8 ounces noodles (soba, udon, rice noodles, or spaghetti), 2 tbsp vegetable oil (for frying potstickers), 1 tbsp sesame oil (for noodles)
- Vegetables: 1 cup shredded cabbage, 1 cup julienned carrots, 1 red bell pepper thinly sliced, 2–3 green onions sliced, 1 cup snow peas or snap peas (optional)
- Sauce: ¼ cup low-sodium soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, 1 tsp grated ginger, 2 cloves garlic minced, 1 tsp sugar, ¼ tsp red pepper flakes (optional)
Instructions
- Cook noodles according to package instructions, drain, and toss with sesame oil to prevent sticking.
- Heat vegetable oil in a skillet over medium-high heat. Pan-fry potstickers until golden brown and cooked through, about 3–4 minutes per side. Set aside.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ginger, garlic, sugar, and red pepper flakes to make the sauce.
- In a large skillet or wok, sauté cabbage, carrots, bell pepper, green onions, and peas for 2–3 minutes until slightly tender but still crisp.
- Add the cooked noodles and sauce to the vegetables. Toss to combine and heat through.
- Divide noodles and vegetables into bowls, top with pan-fried potstickers, and serve immediately.
Notes
- Substitute your favorite protein-filled potstickers or make homemade ones for added flavor.
- Add extra sriracha or chili sauce for more heat.
- Leftovers can be stored in the fridge for up to 2 days; reheat gently to avoid soggy noodles.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch / Dinner
- Method: Stovetop / Skillet
- Cuisine: Asian Fusion