Potsticker Noodle Bowls Recipe

Introduction

Potsticker Noodle Bowls offer a delicious blend of crispy potstickers, tender noodles, and vibrant stir-fried vegetables all tossed in a flavorful savory sauce. This quick and customizable dish is perfect for busy weeknights and offers a satisfying balance of textures and tastes.

Ingredients

• 12–16 frozen potstickers (pork, chicken, vegetable, or shrimp)
• 8 ounces noodles (soba, udon, rice noodles, or spaghetti)
• 2 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 1 cup shredded cabbage (green or napa)
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 2–3 green onions, sliced
• 1 cup snow peas or snap peas (optional)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)
• Sesame seeds (optional garnish)
• Fresh cilantro or basil (optional garnish)
• Extra green onions (optional garnish)
• Chili oil or sriracha (optional garnish)

Instructions

1. Step 1: Cook the noodles according to the package instructions. Drain, toss with 1 tablespoon sesame oil to prevent sticking, and set aside.
2. Step 2: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes. Set aside.
3. Step 3: Heat a large skillet over medium-high heat and add the vegetable oil. Arrange the potstickers in a single layer and cook for 2–3 minutes until the bottoms are golden brown. Carefully add 1/4 cup water, cover the skillet, and steam for 3–4 minutes until potstickers are cooked through. Remove from skillet and keep warm.
4. Step 4: In the same skillet, add more oil if needed and stir-fry the cabbage, carrots, bell pepper, snow peas (if using), and green onions for 2–3 minutes until tender but still crisp.
5. Step 5: Add the cooked noodles and sauce to the skillet with the vegetables. Toss everything together until heated through and evenly coated with the sauce. Divide into bowls, top with potstickers, and garnish with sesame seeds, fresh herbs, and a drizzle of chili oil or sriracha if desired.

Tips & Variations

• Use a large skillet or wok to avoid overcrowding the potstickers and vegetables for best results.
• If using fresh homemade dumplings, increase the cooking time slightly compared to frozen ones.
• Prep vegetables and sauce in advance to save time during cooking.
• For a vegetarian or vegan version, use vegetable potstickers and ensure noodles and sauces are plant-based.
• Add protein like cubed tofu, shredded chicken, or a fried egg to boost nutrition.
• Substitute noodles with zucchini or shirataki noodles for a low-carb option.
• Make it gluten-free by using tamari instead of soy sauce and opting for rice noodles.

Storage

Store leftover potsticker noodle bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To maintain crispness of potstickers, reheat them separately in a skillet if possible.

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 but may require a slightly longer cooking time when pan-frying and steaming to ensure they cook through completely.

What type of noodles work best for this recipe?

Traditional choices like soba, udon, or rice noodles work well, but you can substitute with spaghetti or other noodles you have on hand. Just be sure to cook them according to package instructions and toss with sesame oil to prevent sticking.

Potsticker Noodle Bowls Recipe

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★★★★★

4.8 from 71 reviews

Potsticker Noodle Bowls combine crispy pan-fried and steamed potstickers with tender noodles, colorful stir-fried vegetables, and a savory, slightly sweet and spicy sauce. This quick and easy Asian Fusion-inspired dish is perfect for weeknights, offering a delicious balance of textures and flavors with opportunities for customization to fit various diets and preferences.

• Author: Dana
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stir-frying
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

Main Ingredients

• 12–16 frozen potstickers (pork, chicken, vegetable, or shrimp)
• 8 ounces noodles (soba, udon, rice noodles, or spaghetti)
• 2 tablespoons vegetable oil (for frying potstickers)
• 1 tablespoon sesame oil (for noodles)

Vegetables

• 1 cup shredded cabbage (green or napa)
• 1 cup julienned carrots
• 1 red bell pepper, thinly sliced
• 2–3 green onions, sliced
• 1 cup snow peas or snap peas (optional)

Sauce

• 1/4 cup low-sodium soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon sugar
• 1/4 teaspoon red pepper flakes (optional)

Garnishes (optional)

• Sesame seeds
• Fresh cilantro or basil
• Extra green onions
• Chili oil or sriracha

Instructions

1. Cook the Noodles: Cook the noodles according to the package instructions until tender. Drain thoroughly and toss with 1 tablespoon of sesame oil to prevent sticking, then set aside.
2. Make the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and red pepper flakes (if using). Set aside for flavors to meld.
3. Cook the Potstickers: Heat a large skillet over medium-high heat and add the vegetable oil. Arrange potstickers in a single layer, cooking for 2–3 minutes until the bottoms are golden brown. Carefully add 1/4 cup water, cover the skillet, and steam for 3–4 minutes until the potstickers are thoroughly cooked. Remove from skillet and keep warm.
4. Stir-Fry the Vegetables: In the same skillet, add a little more oil if necessary. Stir-fry the shredded cabbage, julienned carrots, sliced bell pepper, peas, and green onions for 2–3 minutes until the vegetables are just tender but still crisp.
5. Combine and Serve: Add the cooked noodles and prepared sauce to the skillet with the vegetables. Toss everything together until heated through and evenly coated in the sauce. Divide the mixture into bowls, top with the cooked potstickers, and garnish with sesame seeds, fresh cilantro or basil, extra green onions, and a drizzle of chili oil or sriracha if desired.

Notes

• Use a large skillet or wok to avoid overcrowding, which helps vegetables and potstickers cook evenly.
• If using fresh homemade potstickers instead of frozen, increase cooking time slightly to ensure they are fully cooked.
• Prep vegetables and sauce ahead of time to speed up cooking.
• Variations include making it vegetarian or vegan by using vegetable potstickers and plant-based noodles and sauces.
• You can boost protein with tofu, shredded chicken, or a fried egg on top.
• For a low-carb option, substitute noodles with zucchini or shirataki noodles.
• To make this gluten-free, use tamari instead of soy sauce and rice noodles instead of wheat-based noodles.
• Pair with cucumber salad, miso soup, or serve additional sauces like chili garlic sauce or ponzu on the side for a complete meal.

Keywords: potstickers, noodle bowl, stir-fry, Asian fusion, easy dinner, quick meal, vegetables, comfort food