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Simple Potsticker Noodle Bowls with Stir-Fry Veggies

Potsticker Noodle Bowl with Crispy Dumplings
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A quick and flavorful dish combining crispy potstickers, tender noodles, and stir-fried vegetables in a savory sauce. Perfect for weeknights and endlessly customizable.

Ingredients

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  • 12–16 frozen potstickers (pork, chicken, vegetable, or shrimp)
  • 8 ounces noodles (soba, udon, rice noodles, or spaghetti)
  • 2 tablespoons vegetable oil
  • 1 tablespoon sesame oil
  • 1 cup shredded cabbage
  • 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)
  • Sesame seeds (optional garnish)
  • Fresh cilantro or basil (optional garnish)
  • Extra green onions (optional garnish)
  • Chili oil or sriracha (optional garnish)

Instructions

1. Cook the noodles according to package instructions. Drain, toss with sesame oil, and set aside.

2. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ginger, garlic, sugar, and red pepper flakes.

3. Heat a large skillet with vegetable oil, cook potstickers for 2–3 minutes until bottoms are golden. Add 1/4 cup water, cover and steam for 3–4 minutes. Remove and keep warm.

4. In the same skillet, stir-fry cabbage, carrots, bell pepper, peas, and green onions for 2–3 minutes.

5. Add noodles and sauce to vegetables, toss well. Serve topped with potstickers and garnishes.

Notes

Use a large skillet or wok to avoid overcrowding. Prep vegetables and sauce ahead to save time. Customize with your choice of protein or make gluten-free by substituting tamari and rice noodles.

Nutrition

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