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Potsticker Noodle Bowls Recipe

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★★★★★

4.9 from 328 reviews

This Potsticker Noodle Bowl is a flavorful, easy-to-make dish combining crispy pan-fried potstickers with tender noodles and vibrant stir-fried vegetables. Enhanced by a savory homemade sauce and garnished with fresh herbs and optional spicy condiments, this meal offers a delightful balance of textures and Asian-inspired flavors perfect for a satisfying lunch or dinner.

Ingredients

Scale

Potstickers and Noodles

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

Vegetables

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

Sauces and Seasonings

  • 2 tablespoons vegetable oil
  • 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 Noodles: Cook the noodles according to the package instructions until al dente. Drain them well, then toss with 1 tablespoon of sesame oil to prevent sticking and set aside.
  2. Prepare Sauce: In a bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and optional red pepper flakes until well combined to create a flavorful sauce.
  3. Cook Potstickers: Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. Place the frozen potstickers in the skillet and cook for 2–3 minutes until the bottoms turn golden brown. Then add 1/4 cup water to the skillet, cover with a lid, and steam the potstickers for 3–4 minutes until fully cooked. Remove the potstickers from the skillet and keep warm.
  4. Stir-Fry Vegetables: In the same skillet, add the shredded cabbage, julienned carrots, sliced red bell pepper, snow peas (if using), and sliced green onions. Stir-fry the vegetables for 2–3 minutes until they are crisp-tender.
  5. Toss Noodles and Sauce: Add the cooked noodles and the prepared sauce to the vegetables in the skillet. Toss everything together well to evenly coat the noodles and vegetables with the sauce and heat through.
  6. Assemble and Serve: Serve the stir-fried noodle and vegetable mixture in bowls topped with the crispy steamed potstickers. Garnish with optional sesame seeds, fresh cilantro or basil, extra green onions, and chili oil or sriracha as desired for extra flavor and presentation.

Notes

  • You can customize this dish by using any type of frozen potstickers and noodles you prefer.
  • For a vegetarian version, use vegetable or tofu potstickers and ensure the sauces are vegetarian-friendly.
  • Adjust the red pepper flakes and chili oil quantities to control the level of spiciness.
  • Keep potstickers warm by covering them loosely with foil after cooking if not serving immediately.
  • Soba or udon noodles provide a more authentic Asian flavor, but spaghetti works well as a substitute.

Keywords: potsticker noodle bowl, Asian noodles, stir-fry, potstickers, easy dinner, quick noodle recipe, pan-fried potstickers, vegetable stir-fry

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