Potsticker Noodle Bowls Recipe

Introduction

Potsticker noodle bowls are a delicious and easy meal that combines crispy potstickers with vibrant vegetables and flavorful noodles. This recipe is perfect for a quick weeknight dinner that feels both comforting and fresh.

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 the package directions until they are golden and cooked through. Set aside.
2. Step 2: Boil the noodles in salted water until al dente. Drain and toss with a bit of sesame oil to prevent sticking.
3. Step 3: In the same skillet, heat sesame oil and stir-fry the minced garlic, shredded carrots, and shredded red cabbage until they begin to soften.
4. Step 4: Add the baby spinach or chopped bok choy and cook until wilted, about 1-2 minutes.
5. Step 5: Whisk together the soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper. Pour the sauce over the cooked noodles in the skillet and toss everything well to combine.
6. Step 6: Return the cooked potstickers to the skillet and gently toss to mix them with the noodles and vegetables without breaking them.
7. Step 7: Garnish with sliced green onions and sesame seeds before serving hot.

Tips & Variations

• Try using different types of potstickers like chicken, pork, or veggie to suit your preference.
• Add a splash of chili oil or sriracha for some heat.
• For a gluten-free version, use rice noodles and tamari instead of soy sauce.
• Swap spinach for kale or baby bok choy for a different leafy green texture.

Storage

Store leftover potsticker noodle bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. To prevent sogginess, reheat with a splash of water and stir occasionally.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers will work well; just adjust cooking times according to their instructions to ensure they are fully cooked without overcooking.

What can I substitute if I don’t have oyster sauce?

You can use extra soy sauce with a little bit of hoisin sauce or mushroom sauce as a vegetarian alternative to add similar umami flavor.

Potsticker Noodle Bowls Recipe

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4.5 from 97 reviews

A quick and flavorful Potsticker Noodle Bowl combining crispy pan-fried potstickers with tender lo mein noodles and vibrant stir-fried vegetables in a savory soy and oyster sauce glaze. Perfect for a satisfying weeknight dinner packed with texture and Asian-inspired flavors.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Asian

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

• 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 (optional)

Instructions

1. Cook potstickers: Heat a skillet over medium heat and cook the frozen potstickers according to package directions until golden brown and heated through. Once cooked, remove from skillet and set aside.
2. Prepare noodles: Bring a pot of salted water to a boil. Cook the lo mein noodles or spaghetti until al dente, about 7-9 minutes depending on the noodle type. Drain the noodles and toss them with a tablespoon of sesame oil to prevent sticking.
3. Stir-fry vegetables: Using the same skillet, add the sesame oil and sauté the minced garlic, shredded carrots, and shredded red cabbage over medium-high heat until they start to soften, about 3-4 minutes. Add the baby spinach or chopped bok choy and cook until wilted, approximately 1-2 minutes.
4. Make the 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 drained noodles and sauce mixture to the skillet with the vegetables. Toss everything gently to coat the noodles and vegetables evenly with the sauce.
5. Combine potstickers and garnish: Return the cooked potstickers to the skillet and toss gently with the noodles and vegetables, careful not to break the potstickers. Transfer the noodle bowl to serving plates and sprinkle with sliced green onions and optional sesame seeds. Serve immediately while hot.

Notes

• You can customize this recipe by using different types of potstickers such as pork, chicken, or vegetable-based depending on your preference.
• If oyster sauce is unavailable or preferred to be omitted, substitute with hoisin sauce or additional soy sauce for flavor.
• For a spicier kick, add a teaspoon of chili garlic sauce or sprinkle with red pepper flakes when tossing the sauce with noodles.
• Ensure noodles are drained well and tossed with oil immediately to prevent clumping.
• Use a non-stick skillet for easier cooking and to prevent sticking of potstickers.

Keywords: potstickers, noodle bowl, lo mein, stir fry, sesame oil, quick dinner, Asian recipe, easy weeknight meal