Description

Potsticker Noodle Bowls are a flavorful and satisfying meal combining crispy, steamed potstickers with tender noodles and fresh stir-fried vegetables tossed in a savory-sweet sauce. This dish balances savory, sweet, and spicy notes, enhanced by fresh garnishes for a complete and delicious bowl perfect for lunch or dinner.

Ingredients

Scale

Main Ingredients

12–16 frozen potstickers (any flavor: pork, chicken, vegetable, or shrimp)
8 ounces noodles (soba, udon, rice noodles, or spaghetti as substitute)
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, for heat)

Garnishes (optional but recommended)

Sesame seeds
Fresh cilantro or basil
Extra green onions
Chili oil or sriracha

Instructions

Cook the Noodles: Cook the noodles according to the package instructions. Once done, drain them and toss with 1 tablespoon sesame oil to prevent sticking. Set aside until ready to use.
Make the Sauce: In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, rice vinegar, grated ginger, minced garlic, sugar, and optional red pepper flakes. Set the sauce aside.
Cook the Potstickers: 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 to 3 minutes until their bottoms turn golden brown. Carefully pour about 1/4 cup water into the skillet and cover it immediately to steam the potstickers for another 3 to 4 minutes until they are cooked through. Remove the potstickers from the skillet and keep warm.
Stir-Fry the Vegetables: In the same skillet, add more oil if necessary. Stir-fry the shredded cabbage, julienned carrots, thinly sliced red bell pepper, peas (if using), and green onions for 2 to 3 minutes. Cook until the vegetables are just tender but still crisp.
Combine and Serve: Add the cooked noodles and prepared sauce to the skillet with the vegetables. Toss everything together thoroughly over medium heat until heated through and the sauce evenly coats all ingredients. Divide the mixture into serving bowls, top each bowl 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 any flavor of frozen potstickers you prefer, such as pork, chicken, vegetable, or shrimp.
If you don’t have specialty noodles, spaghetti works as an effective substitute.
Adjust the amount of red pepper flakes or chili oil to control the heat level to your preference.
For best texture, do not overcook vegetables; they should remain crisp-tender.
Leftover noodle bowls can be refrigerated and reheated, but potstickers are best freshly cooked for optimal crispness.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion

Keywords: potsticker noodle bowl, easy Asian recipes, noodle stir fry, potstickers, quick dinner, vegetable stir fry