Potsticker Noodle Bowls (Print)

Quick one-pan bowls with potstickers, noodles, and stir-fried vegetables in garlicky soy sauce.

# Components:

→ Potstickers & Noodles

01 - 1 lb frozen potstickers (pork, chicken, or vegetable)
02 - 8 oz lo mein noodles or spaghetti

→ Stir-Fry & Aromatics

03 - 1 tablespoon sesame oil, plus extra for tossing
04 - 2 cloves garlic, minced
05 - 1 cup shredded carrots
06 - 1 cup shredded red cabbage
07 - 2 cups baby spinach or chopped bok choy
08 - 3 green onions, sliced

→ Sauce

09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon sugar
13 - ½ teaspoon black pepper

→ Garnish

14 - Sesame seeds

# Directions:

01 - Prepare frozen potstickers in a large skillet following package instructions. Transfer to a plate and reserve.
02 - Bring salted water to a boil in a saucepan. Cook noodles until al dente according to package directions. Drain thoroughly and toss with a small amount of sesame oil to prevent sticking.
03 - Heat 1 tablespoon sesame oil in the same skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
04 - Add shredded carrots and red cabbage. Stir-fry for 2 to 3 minutes until slightly softened but still crisp.
05 - Stir in spinach or bok choy and cook for 1 to 2 minutes until just wilted.
06 - Whisk together soy sauce, oyster sauce, rice vinegar, sugar, and black pepper in a small bowl until sugar dissolves.
07 - Add cooked noodles and sauce mixture to the skillet. Toss thoroughly to coat noodles evenly with vegetables.
08 - Return potstickers to the skillet. Gently toss everything together until heated through, approximately 1 to 2 minutes.
09 - Divide among bowls and garnish with sliced green onions and sesame seeds. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pan, which means maximum flavor and minimum cleanup
  • The texture contrast between crispy potstickers and soft noodles is absolutely addictive
02 -
  • The potstickers will soften as they sit in the noodles, so if you want them to stay crispy, serve them on top rather than tossing them through at the end
  • Bagged coleslaw mix is your secret weapon here because it contains exactly the shredded carrots and cabbage you need without any extra work
03 -
  • Cook your potstickers in two batches if your skillet is crowded, because overcrowding makes them steam instead of crisp
  • Reserve a splash of your pasta water before draining the noodles in case you need to loosen the sauce later
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