Potsticker Noodle Bowls (Print-Friendly Format)
Potstickers and noodles combine with sautéed vegetables in a tasty, savory sauce, ready in just 30 minutes.
# Ingredients You’ll Need:
→ Main Components
01 -
12 to 16 frozen potstickers (pork, chicken, vegetable, or shrimp)
02 -
225 grams noodles (soba, udon, rice noodles, or spaghetti)
→ Oils
03 -
2 tablespoons vegetable oil
04 -
1 tablespoon sesame oil
→ Vegetables
05 -
1 cup shredded cabbage
06 -
1 cup julienned carrots
07 -
1 red bell pepper, thinly sliced
08 -
2 to 3 green onions, sliced
09 -
1 cup snow peas or snap peas (optional)
→ Sauce
10 -
60 millilitres low-sodium soy sauce
11 -
2 tablespoons hoisin sauce
12 -
1 tablespoon rice vinegar
13 -
1 teaspoon freshly grated ginger
14 -
2 cloves garlic, minced
15 -
1 teaspoon sugar
16 -
1/4 teaspoon red pepper flakes (optional)
→ Garnishes
17 -
Sesame seeds (optional)
18 -
Fresh cilantro or basil (optional)
19 -
Extra green onions (optional)
20 -
Chili oil or sriracha (optional)
# How to Make It:
01 -
Cook noodles in a large pot of boiling water according to package instructions until al dente. Drain, toss with sesame oil to prevent sticking, and set aside.
02 -
Whisk together soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes in a medium bowl. Set the sauce aside.
03 -
Heat vegetable oil in a large nonstick skillet over medium-high heat. Arrange frozen potstickers in the skillet and cook 2 to 3 minutes until undersides are golden. Add 60 millilitres water, cover, and steam for 3 to 4 minutes until heated through. Remove potstickers from the skillet and keep warm.
04 -
Using the same skillet, stir-fry shredded cabbage, julienned carrots, bell pepper, snow peas (if using), and green onions for 2 to 3 minutes until just tender.
05 -
Add cooked noodles and prepared sauce to the skillet with vegetables. Toss everything together until heated through and evenly coated. Serve bowls topped with potstickers and desired garnishes.
# Extra Tips:
01 -
Avoid overcrowding by using a large skillet or wok. Prepare vegetables and sauce in advance for efficiency. Easily tailor to dietary needs by substituting tamari and rice noodles for a gluten-free dish.