Potsticker Noodle Bowls Recipe
Introduction
Potsticker Noodle Bowls are a delicious and easy weeknight meal that combines crispy dumplings, tender noodles, and fresh stir-fried vegetables. This flavorful dish comes together quickly, making it perfect for busy evenings when you want something satisfying and vibrant.
Ingredients
- 1 (16 oz) package frozen potstickers (pork, chicken, or veggie)
- 8 oz lo mein noodles or spaghetti
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 2 cups baby spinach or chopped bok choy
- 3 green onions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
- Sesame seeds for garnish (optional)
Instructions
- Step 1: In a large skillet over medium heat, cook the frozen potstickers according to package directions. This usually involves browning them first, then adding water and covering to steam. Once cooked, remove from the skillet and set aside.
- Step 2: Bring a pot of salted water to a boil and cook the lo mein noodles or spaghetti until al dente, following package instructions. Drain and toss with a little sesame oil to prevent sticking.
- Step 3: In the same skillet, heat 1 tablespoon sesame oil over medium heat. Add minced garlic, shredded carrots, and shredded red cabbage. Stir-fry for 2–3 minutes until just tender. Add the baby spinach or chopped bok choy and cook until wilted.
- Step 4: Add the cooked noodles to the skillet. In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper. Pour the sauce over the noodles and toss to coat everything evenly.
- Step 5: Return the cooked potstickers to the skillet and gently toss to combine. Garnish with sliced green onions and sesame seeds before serving.
Tips & Variations
- Don’t overcook the potstickers; follow package instructions to keep them crispy and tender.
- Use fresh garlic and green onions to boost the dish’s aroma and flavor.
- Taste the sauce before serving and adjust salt, sugar, or vinegar to balance flavors.
- Try substituting lo mein noodles with rice noodles, ramen, or spaghetti for variety.
- Add extra vegetables like bell peppers, mushrooms, or snap peas for more crunch and nutrition.
- For a gluten-free version, use gluten-free soy sauce (tamari) and gluten-free noodles and potstickers.
Storage
Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. Avoid microwaving the potstickers for long periods, as they may become tough.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What kind of potstickers should I use for noodle bowls?
You can use pork, chicken, or vegetable potstickers—frozen varieties work well and are easy to cook directly in a skillet.
Can I use different noodles for this recipe?
Yes, lo mein, ramen, soba, or even traditional spaghetti noodles work great. Just be sure to cook them al dente so they hold up well in the sauce.
PrintPotsticker Noodle Bowls Recipe
These Potsticker Noodle Bowls are a quick, flavorful one-pan dinner combining savory dumplings, noodles, and stir-fried veggies in a garlicky soy sauce. Perfect for an easy weeknight meal, they bring together crispy pan-fried and steamed potstickers with tender noodles and crunchy, vibrant vegetables in a delicious sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 bowls 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Ingredients
Potstickers and Noodles
- 1 (16 oz) package frozen potstickers (pork, chicken, or veggie)
- 8 oz lo mein noodles or spaghetti
Vegetables and Aromatics
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 2 cups baby spinach or chopped bok choy
- 3 green onions, sliced
Sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce (optional)
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon freshly ground black pepper
Garnish
- Sesame seeds (optional)
Instructions
- Cook the Potstickers: In a large skillet over medium heat, cook the frozen potstickers according to package instructions. Typically, this involves pan-frying to brown the bottoms, then adding water and covering to steam until fully cooked. Once done, remove from the skillet and set aside.
- Boil the Noodles: Bring a pot of salted water to a boil and cook the lo mein noodles or spaghetti according to the package directions until al dente. Drain well and toss with a little sesame oil to prevent sticking.
- Stir-Fry the Vegetables: Using the same skillet, heat 1 tablespoon of sesame oil over medium heat. Add minced garlic, shredded carrots, and shredded red cabbage, and stir-fry for 2–3 minutes until the vegetables are just tender. Add the baby spinach or chopped bok choy and cook until wilted.
- Combine Noodles and Sauce: In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper. Add the cooked noodles to the skillet with the vegetables and pour the sauce mixture over. Toss everything together to coat evenly.
- Add Potstickers and Serve: Return the cooked potstickers to the skillet and gently toss everything together. Garnish with sliced green onions and sesame seeds if desired. Serve the noodle bowls hot.
Notes
- Customize with extra veggies like bell peppers or mushrooms for added flavor and texture.
- Use rice noodles and gluten-free potstickers and soy sauce to make this dish gluten-free.
- Don’t overcook the potstickers; follow package instructions for best texture.
- Cook noodles al dente to maintain a good bite after mixing in the sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet with a splash of water or soy sauce.
Keywords: dumpling stir fry, one pan dinner, potsticker noodle bowls
