Name: Potsticker Noodle Bowls Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 12–16 frozen potstickers (pork, chicken, vegetable, or shrimp); 8 ounces noodles (soba, udon, rice noodles, or spaghetti); 1 tablespoon sesame oil; 2 tablespoons vegetable oil; 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); 1/4 cup low-sodium soy sauce; 2 tablespoons hoisin sauce; 1 tablespoon rice vinegar; 1 teaspoon grated ginger; 2 cloves garlic minced; 1 teaspoon sugar; 1/4 teaspoon red pepper flakes (optional); Sesame seeds; Fresh cilantro or basil; Extra green onions; Chili oil or sriracha

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Introduction

Potsticker Noodle Bowls are a quick and flavorful meal combining crispy pan-fried dumplings with fresh vegetables and savory noodles. This dish is versatile and perfect for a satisfying weeknight dinner that the whole family will enjoy.

The dish shows a close-up of many layers in a white bowl with a white marbled texture background. The bottom layer is a dark brown sauce that looks thick and shiny. Above that is a mix of light yellow twisted noodles spread all around. Scattered on the noodles are small pieces of brown cooked ground meat and green chopped spring onions. Bright orange thin carrot strips, leafy dark green vegetables, and bits of purple cabbage add color and texture. On top and around the edges are plump yellow dumplings with slightly browned parts, soft and smooth in texture. The dish is sprinkled with light brown sesame seeds, adding a small contrast to the colorful ingredients. photo taken with an iphone --ar 4:5 --v 7

Ingredients

12–16 frozen potstickers (pork, chicken, vegetable, or shrimp)
8 ounces noodles (soba, udon, rice noodles, or spaghetti)
2 tablespoons vegetable oil
1 tablespoon sesame oil
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)
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 tablespoon rice vinegar
1 teaspoon grated ginger
2 cloves garlic, minced
1 teaspoon sugar
1/4 teaspoon red pepper flakes (optional)
Sesame seeds (optional garnish)
Fresh cilantro or basil (optional garnish)
Extra green onions (optional garnish)
Chili oil or sriracha (optional garnish)

Instructions

Step 1: Cook the noodles according to package instructions. Drain them well and toss with sesame oil to keep them from sticking. Set aside.
Step 2: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes if using. This will be your flavorful sauce.
Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Arrange the frozen potstickers in the skillet and cook for 2–3 minutes until the bottoms turn golden brown.
Step 4: Pour 1/4 cup water into the skillet with the potstickers, cover immediately, and steam for 3–4 minutes until cooked through. Remove potstickers and keep warm.
Step 5: In the same skillet, add cabbage, carrots, red bell pepper, snow peas (if using), and green onions. Stir-fry the vegetables for 2–3 minutes until tender-crisp.
Step 6: Add the cooked noodles and sauce to the vegetables in the skillet. Toss everything together until well combined and heated through.
Step 7: Serve the noodle and vegetable mixture in bowls topped with the crispy potstickers. Garnish with sesame seeds, fresh herbs, extra green onions, and a drizzle of chili oil or sriracha if you like some heat.

Tips & Variations

Use your favorite type of noodles to change up the texture and flavor.
For extra protein, add cooked chicken, tofu, or shrimp along with the vegetables.
If you prefer a crunchier vegetable texture, add them towards the end of cooking rather than at the beginning.
Make a simple dipping sauce by combining soy sauce, rice vinegar, and a touch of chili oil for an extra kick with the potstickers.

Storage

Store leftover noodle bowls and potstickers separately in airtight containers in the refrigerator for up to 3 days. Reheat the noodles and vegetables in a skillet or microwave until warm, and pan-fry or steam the potstickers again to restore their crispiness before serving.

How to Serve

The image shows a white bowl filled with stir-fried noodles that have a shiny, slightly oily texture. The noodles are golden brown and mixed with thin slices of green onions, shredded carrots, and pieces of purple cabbage, creating a vibrant mix of orange, green, and purple colors. A woman's hand using wooden chopsticks is lifting some noodles, showing the long, smooth strands. The bowl sits on a light wooden board with a gray cloth in the background, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers work well but may require shorter cooking times. Adjust frying and steaming steps accordingly to avoid overcooking.

What can I substitute if I don’t have hoisin sauce?

If you don’t have hoisin sauce, you can substitute with a combination of soy sauce and a small amount of honey or brown sugar to mimic the sweetness and depth of flavor.