Description
This Potsticker Noodle Bowls recipe offers a quick and flavorful Asian-inspired dinner filled with juicy crispy-bottomed potstickers, savory stir-fried lo mein noodles, crunchy fresh vegetables, and a delicious sesame soy sauce. Ready in under 30 minutes, this easy homemade takeout favorite is perfect for weeknight meals and easily customizable to suit your taste.
Ingredients
Potstickers
- 12 potstickers (frozen or fresh)
Noodles & Vegetables
- 8 oz lo mein or yakisoba noodles
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 2 green onions, sliced
Sauce & Flavorings
- 3 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp sesame seeds (optional)
Instructions
- Cook the noodles: Boil the noodles according to the package instructions until tender. Drain them thoroughly and set aside to keep warm.
- Sear and steam potstickers: Heat a small amount of oil in a large skillet or wok over medium-high heat. Place the potstickers in the skillet and sear until the bottoms are golden and crispy. Then add a splash of water, cover with a lid, and steam the potstickers until they are cooked through and heated completely. Remove from the skillet and set aside.
- Sauté vegetables and aromatics: In the same skillet, add more oil if needed. Sauté the minced garlic, grated ginger, shredded cabbage, and shredded carrots for 2-3 minutes until they are slightly softened but still retain a bit of crispness.
- Toss noodles with sauce: Add the cooked noodles back into the skillet along with soy sauce, hoisin sauce, and sesame oil. Toss and stir everything together until the noodles are evenly coated with the sauce and heated through.
- Assemble the bowl: Serve the noodles in bowls and arrange the crispy potstickers on top. Garnish with sliced green onions and sprinkle sesame seeds over the dish if using.
Notes
- Use any potsticker filling you prefer—chicken, pork, vegetable, or shrimp to suit your preference.
- For an added spicy kick, mix chili flakes or sriracha into the sauce before tossing the noodles.
- Leftovers reheat best in a skillet over medium heat with a splash of water to keep them moist and maintain crispiness.
