Description
A quick and comforting Potsticker Noodle Bowl featuring crispy potstickers, tender noodles, fresh vegetables, and a flavorful stir-fry sauce—all made in one pan.
Ingredients
- 1 package frozen potstickers (chicken, or veggie)
- 8 oz noodles (ramen, lo mein, or rice noodles)
- 2 cups cabbage, thinly sliced (green or napa)
- 1 cup carrots, julienned or shredded
- 2 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp sriracha or chili garlic sauce (optional)
- 2 tbsp water
- 1 tbsp neutral oil (vegetable or canola oil)
Instructions
- Cook the potstickers according to package instructions (usually pan-frying and steaming), then set aside.
- In the same pan, heat neutral oil over medium heat. Sauté garlic and ginger until fragrant, about 1 minute.
- Add carrots and cabbage. Stir-fry for 3–5 minutes until tender-crisp.
- While veggies cook, boil noodles according to package directions, then drain and set aside.
- In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, sriracha, and water to form the sauce.
- Add cooked noodles to the pan with vegetables. Pour in the sauce and toss to combine.
- Return the potstickers to the pan, gently mixing them in with the noodles and vegetables.
- Garnish with sliced green onions and serve hot.
Notes
- Use any type of potsticker or dumpling you prefer—meat or vegetarian.
- Switch up the vegetables based on what’s available—bell peppers, snap peas, or mushrooms work well.
- Reheat in a skillet with a splash of water to revive the texture.
- Make it spicier by adding more sriracha or chili sauce to taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 980mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 10mg
