Description
These Potsticker Noodle Bowls come together in 30 minutes and are packed with crispy potstickers, tender noodles, and colorful veggies tossed in a savory, comforting sauce. A delicious weeknight dinner that tastes like takeout but feels like home.
Ingredients
12–16 frozen potstickers (chicken, vegetable, or shrimp)
8 oz noodles (soba, udon, rice noodles, or spaghetti)
2 tbsp vegetable oil
1 tbsp 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 tbsp hoisin sauce
1 tbsp rice vinegar
1 tsp grated ginger
2 cloves garlic, minced
1 tsp sugar
1/4 tsp red pepper flakes (optional)
Sesame seeds, cilantro or basil, extra green onions, chili oil (optional garnishes)
Instructions
Cook noodles according to package instructions. Drain, toss with sesame oil, and set aside.
Whisk together soy sauce, hoisin sauce, rice vinegar, ginger, garlic, sugar, and red pepper flakes.
Heat vegetable oil in a large skillet. Cook potstickers 2–3 minutes until golden on the bottom. Add 1/4 cup water, cover, and steam for 3–4 minutes. Remove and keep warm.
In the same skillet, stir-fry cabbage, carrots, bell pepper, peas, and green onions for 2–3 minutes.
Add noodles and the prepared sauce to the skillet and toss to coat.
Serve topped with potstickers and desired garnishes.
Notes
Use a large skillet or wok to avoid overcrowding.
Prep veggies and the sauce ahead of time to speed up cooking.
Make it gluten-free with tamari and rice noodles.
Add protein like chicken, beef, shrimp, or tofu for extra heartiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 6 g
- Sodium: 1120 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 25 mg