Potsticker Noodle Bowls Recipe

Introduction

Potsticker Noodle Bowls offer a delightful combination of crispy dumplings and savory noodles with fresh vegetables. This easy-to-make dish is perfect for a quick weeknight dinner that feels both comforting and flavorful.

Ingredients

• 1 package (16 oz) 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 black pepper
• Sesame seeds (for garnish, optional)

Instructions

1. Step 1: Cook the frozen potstickers in a skillet according to package directions. Once done, set them aside.
2. Step 2: Boil the noodles in salted water until al dente. Drain and toss with a little sesame oil to prevent sticking.
3. Step 3: In the same skillet, heat sesame oil and stir-fry minced garlic, shredded carrots, and shredded red cabbage until tender. Add the baby spinach or bok choy and cook until wilted.
4. Step 4: Whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper in a small bowl. Add the noodles and sauce to the skillet with vegetables and toss well to combine.
5. Step 5: Return the cooked potstickers to the skillet and gently toss everything together. Garnish with sliced green onions and sesame seeds. Serve hot.

Tips & Variations

• For extra crunch, add chopped peanuts or toasted cashews as a garnish.
• Replace shredded carrots with julienned bell peppers for a different flavor and color.
• Use rice noodles or soba noodles as an alternative to lo mein or spaghetti.
• If you like heat, add a splash of chili oil or sprinkle red pepper flakes when tossing the noodles.
• For a vegetarian version, choose veggie potstickers and omit oyster sauce or substitute with mushroom sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to keep the potstickers crispy and the vegetables fresh. Avoid microwaving directly as it may make the potstickers soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used. Adjust cooking time as needed since fresh ones typically cook faster and may require less pan-frying or steaming.

Can I prepare this recipe vegan?

Absolutely. Use vegetable or tofu-based potstickers and skip the oyster sauce or substitute with a vegan alternative like mushroom or hoisin sauce.

Potsticker Noodle Bowls Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

These Potsticker Noodle Bowls combine crispy pan-fried potstickers with tender lo mein noodles and vibrant stir-fried vegetables. Coated in a flavorful soy-based sauce with a hint of sweetness and tang, this comforting Asian-inspired dish comes together quickly for a satisfying meal perfect for any day of the week.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Asian
• Diet: Halal

Ingredients

Scale 1x2x3x

Potstickers and Noodles

• 1 package (16 oz) frozen potstickers (pork, chicken, or veggie)
• 8 oz lo mein noodles or spaghetti
• 1 tablespoon sesame oil

Vegetables and Aromatics

• 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 black pepper

Garnish

• Sesame seeds (for garnish, optional)

Instructions

1. Cook Potstickers: Heat a skillet over medium heat and cook the frozen potstickers according to the package directions until they are crispy on the outside and fully cooked inside. Once done, set them aside on a plate.
2. Boil Noodles: While the potstickers cook, bring a pot of salted water to a boil. Add the lo mein noodles or spaghetti and cook until al dente, following the package instructions. Drain the noodles and toss them with a bit of sesame oil to prevent sticking.
3. Stir-Fry Vegetables: Using the same skillet, add sesame oil and sauté the minced garlic for about 30 seconds until fragrant. Then add the shredded carrots and red cabbage, stirring frequently. Cook for 3-4 minutes, until the vegetables begin to soften. Add the baby spinach or chopped bok choy and cook just until wilted, about 1-2 minutes more.
4. Prepare Sauce and Combine: In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper until well combined. Add the cooked noodles and the sauce mixture into the skillet with the vegetables. Toss everything well to coat evenly.
5. Finish and Serve: Return the cooked potstickers to the skillet and gently toss them with the noodles and vegetables to combine. Garnish the noodle bowls with sliced green onions and sesame seeds if desired. Serve hot for a delicious, well-rounded meal.

Notes

• Use any protein-filled or vegetarian potstickers depending on your preference.
• If you can’t find lo mein noodles, spaghetti works as a great substitute.
• Oyster sauce adds richness but can be omitted to make the dish vegetarian-friendly.
• Adjust the soy sauce amount to control the saltiness of the dish.
• For extra heat, add a dash of chili flakes or sriracha to the sauce mix.
• Ensure potstickers are cooked crispy to add textural contrast to the noodle bowl.

Keywords: potsticker noodle bowl, Asian noodle bowl, potstickers, lo mein recipe, stir-fry noodles, quick Asian dinner, skillet potstickers