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Savory Potsticker Noodle Bowls in 30 Minutes

Potsticker Noodle Bowls
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Delicious Potsticker Noodle Bowls made with savory potstickers, colorful veggies, and chewy noodles, perfect for busy weeknights.

Ingredients

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  • 16 oz Frozen Potstickers (Choose pork, chicken, or veggie based on preference)
  • 8 oz Lo Mein Noodles (Substitute with spaghetti or gluten-free noodles as needed)
  • 1 tbsp Sesame Oil (Can be replaced with vegetable oil if necessary)
  • 2 cloves Garlic (Minced; fresh is preferred, but garlic powder can substitute in a pinch)
  • 1 cup Shredded Carrots (Swap with bell peppers or snap peas for variation)
  • 1 cup Shredded Red Cabbage (Can be replaced with green cabbage or omitted if unavailable)
  • 2 cups Baby Spinach or Chopped Bok Choy (Either can be substituted for one another)
  • 3 Green Onions (Sliced; chives can serve as an alternative)
  • 2 tbsp Soy Sauce (Use gluten-free soy sauce or tamari for gluten-free versions)
  • 1 tbsp Oyster Sauce (Optional; omit for a vegetarian dish or substitute with hoisin sauce for a vegan option)
  • 1 tsp Rice Vinegar (Offers acidity to balance flavors; lemon juice can be a substitute)
  • 1 tsp Sugar (Can be adjusted to taste or substituted with honey or a sugar alternative)
  • 1/2 tsp Black Pepper (Adds a touch of heat; can adjust according to preference)
  • Sesame Seeds (For garnish, optional; omit if allergic)

Instructions

  1. In a large non-stick skillet, heat a splash of water over medium heat. Add the frozen potstickers, placing them flat side down, and cook for 3-4 minutes until the bottoms are golden brown. Once browned, cover the skillet with a lid and let them steam for another 5-6 minutes until heated through. Remove the potstickers and set them aside, keeping them warm.
  2. In a separate pot, bring salted water to a boil, then add the lo mein noodles. Cook for about 5-7 minutes or until al dente, stirring occasionally. Once cooked, drain the noodles in a colander and return them to the pot. Drizzle with sesame oil immediately to prevent them from sticking together, tossing gently to coat.
  3. Using the same skillet, heat 1 tablespoon of sesame oil over medium heat, then add minced garlic. Sauté for about 30 seconds until fragrant, and then toss in the shredded carrots and red cabbage. Stir-fry for 2-3 minutes until the vegetables soften and turn vibrant. Add the baby spinach or chopped bok choy, stirring until wilted, about 1-2 minutes.
  4. Add the cooked noodles to the skillet with vegetables, stirring to mix everything evenly. In a small bowl, whisk together the soy sauce, optional oyster sauce, rice vinegar, sugar, and black pepper. Pour this mixture over the noodle and vegetable medley, tossing well to ensure everything is evenly coated and heated.
  5. Return the cooked potstickers to the skillet, gently folding them into the noodle mixture. Allow everything to heat together for an additional minute. Once combined, remove from heat, and garnish with sliced green onions and optional sesame seeds. Serve your fragrant Potsticker Noodle Bowls hot and enjoy the delightful flavors!

Notes

  • Adjust the soy sauce and sugar to taste
  • Feel free to mix different vegetables based on what you have
  • Serve immediately for the best texture

Nutrition

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