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Potsticker Noodle Bowls Recipe

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★★★★★

4.8 from 653 reviews

Potsticker Noodle Bowls are a quick and flavorful meal featuring pan-fried potstickers paired with tender noodles and vibrant stir-fried vegetables, all tossed in a savory, slightly sweet sauce. This dish offers a delightful combination of textures and Asian-inspired flavors perfect for lunch or dinner.

Ingredients

Scale

Potstickers and Noodles

  • 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

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

  • 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)

Garnishes (optional)

  • Sesame seeds
  • Fresh cilantro or basil
  • Extra green onions
  • Chili oil or sriracha

Instructions

  1. Cook the Noodles: Cook the noodles according to the package instructions until tender. Drain them well, then toss with sesame oil to prevent sticking and set aside.
  2. Make the Sauce: In a bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes until well combined to create a flavorful sauce.
  3. Cook the Potstickers: Heat a large skillet over medium heat and add the vegetable oil. Place the frozen potstickers in the skillet and cook for 2 to 3 minutes until the bottoms are golden brown. Pour in 1/4 cup water, cover the skillet to steam the potstickers for an additional 3 to 4 minutes until cooked through. Remove the potstickers from the skillet and keep warm.
  4. Stir-Fry the Vegetables: In the same skillet, add the cabbage, julienned carrots, sliced red bell pepper, snow peas (if using), and green onions. Stir-fry for 2 to 3 minutes until the vegetables are crisp-tender.
  5. Combine and Serve: Add the cooked noodles and prepared sauce to the vegetables in the skillet. Toss everything well to combine and heat through. Plate the noodle and vegetable mixture, then top with the cooked potstickers and garnish with sesame seeds, fresh herbs, extra green onions, and chili oil or sriracha as desired.

Notes

  • You can use any type of potstickers—pork, chicken, vegetable, or shrimp—based on your preference.
  • Feel free to substitute noodles with any variety you like, such as soba, udon, rice noodles, or even spaghetti.
  • Adjust the spiciness of the dish by adding more or less red pepper flakes, chili oil, or sriracha.
  • For a vegetarian version, opt for vegetable potstickers and ensure hoisin sauce used is vegetarian-friendly.
  • Make sure to cover the skillet when steaming the potstickers to cook them thoroughly and maintain moisture.
  • Leftovers can be refrigerated up to 2 days and reheated in a skillet to maintain texture.

Keywords: Potsticker, Noodle Bowl, Stir-fry, Asian, Easy Dinner, Quick Meal, Vegetable Stir-fry, Potstickers

Find it online: https://miarosetti.com/potsticker-noodle-bowls-recipe/