Ingredients

12–16 frozen potstickers (any flavor: pork, chicken, vegetable, or shrimp)

8 ounces noodles (soba, udon, rice noodles, or spaghetti as a substitute)

2 tablespoons vegetable oil (for frying the potstickers)

1 tablespoon sesame oil (for noodles)

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, for heat)

Sesame seeds (optional, for garnish)

Fresh cilantro or basil (optional, for garnish)

Extra green onions (optional, for garnish)

Chili oil or sriracha (optional, for garnish)

Instructions

Step 1: Cook the noodles according to the package instructions. Drain them, toss with 1 tablespoon sesame oil to prevent sticking, and set aside.

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 the sauce aside.

Step 3: Heat a large skillet over medium-high heat and add the vegetable oil. Arrange the frozen potstickers in a single layer and cook for 2–3 minutes until the bottoms are golden brown. Carefully add about 1/4 cup water, cover the skillet, and steam for 3–4 minutes until the potstickers are cooked through. Remove them from the skillet and keep warm.

Step 4: In the same skillet, add a little more oil if needed. Stir-fry the cabbage, carrots, bell pepper, peas, and green onions for 2–3 minutes until just tender but still crisp.

Step 5: Add the cooked noodles and sauce to the skillet with the vegetables. Toss everything together until heated through and evenly coated in the sauce. Divide into bowls, top with the potstickers, and garnish with sesame seeds, fresh herbs, and a drizzle of chili oil or sriracha if desired.

Tips & Variations

Use any noodles you have on hand, such as ramen or linguine, if you don’t have the suggested types.

For extra protein, add cooked shrimp or tofu to the vegetable stir-fry.

Adjust the spiciness by adding more or less red pepper flakes or choosing whether to drizzle chili oil on top.

If you want crispier potstickers, cook them a minute longer before adding water for steaming.

Storage

Store leftover potsticker noodle bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until warmed through. To keep potstickers crispy, reheat them separately in a skillet before adding back to the noodles and vegetables.

FAQs

Can I make this recipe vegetarian?

Yes, simply use vegetable potstickers and omit any meat-based ingredients. You can also add tofu or extra vegetables to boost the protein and flavor.

What if I don’t have hoisin sauce?

You can substitute hoisin sauce with a mix of soy sauce and a small amount of honey or brown sugar for sweetness. Adding a dash of oyster sauce can also enhance the savory flavor if you’re not strictly vegetarian.