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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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/potsticker-noodle-bowls-recipe/