Potsticker Noodle Bowls are a comforting and flavorful dish, perfect for any time you crave a cozy meal. This bowl is filled with hearty noodles, crispy potstickers, a savory broth, and fresh vegetables. It’s an Asian-inspired delight that can be served as a satisfying lunch or dinner. The combination of crunchy potstickers and soft, slurp-worthy noodles makes every bite irresistible.
Why You’ll Love This Recipe
I absolutely love this recipe because it blends a variety of textures and flavors in one bowl. The crispy potstickers add a satisfying crunch, while the noodles soak up the savory broth, creating a comforting, flavorful experience. The broth itself is rich and infused with garlic, ginger, and soy sauce, which elevates the dish to another level of deliciousness. Plus, the vegetables—mushrooms, carrots, and green onions—add color and freshness. And if you enjoy a little heat, sriracha or chili oil brings just the right amount of spice. This recipe is quick to make, easy to customize, and perfect for satisfying any Asian food cravings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
12 potstickers (store-bought or homemade)
8 ounces egg noodles (or any noodle of choice)
1 tablespoon soy sauce
4 cups chicken or vegetable broth
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1/2 cup sliced mushrooms
1/2 cup shredded carrots
2 green onions, sliced
1 tablespoon sesame seeds (optional, for garnish)
Fresh cilantro (optional, for garnish)
Sriracha or chili oil (optional, for heat)
Directions
Cook the potstickers according to package instructions. I usually pan-fry them with a little oil until they’re crispy and golden on both sides. Once done, set them aside.
In a separate pot, cook the noodles according to package instructions. Once cooked, drain the noodles and set them aside.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms and shredded carrots to the pot. Sauté for another 3-4 minutes until the vegetables have softened.
Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Bring the broth to a simmer and let it cook for 5-7 minutes to allow the flavors to meld.
Add the cooked noodles to the pot and stir to combine. Let the noodles heat through for another 2-3 minutes.
Divide the noodles and broth between bowls. Top with the crispy potstickers, sliced green onions, sesame seeds, and fresh cilantro.
Drizzle with sriracha or chili oil for an extra kick, if desired. Serve hot and enjoy!
Servings and Timing
Servings: 4 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Variations
Vegetarian Version: If you prefer a vegetarian option, you can substitute the potstickers with vegetable dumplings or simply add extra vegetables like bok choy or baby corn.
Noodles: Instead of egg noodles, try rice noodles, udon, or soba noodles for a different texture and flavor.
Add Protein: For extra protein, add cooked chicken, shrimp, or tofu to the bowl. You can also add boiled eggs or even crispy fried tofu.
Heat Levels: Adjust the heat by adding more sriracha or chili oil, or try fresh chili peppers for a spicier version.
Storage/Reheating
Storage: This dish is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2-3 days. Make sure to store the potstickers separately from the broth to maintain their crispy texture.
Reheating: To reheat, warm the broth and noodles on the stove. If the potstickers have lost their crispiness, you can reheat them in a pan with a little oil for a couple of minutes to get them crispy again.
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FAQs
Can I use frozen potstickers for this recipe?
Yes, frozen potstickers work perfectly fine. Just make sure to cook them according to the package instructions before adding them to the bowl.
Can I use a different type of noodle?
Absolutely! While egg noodles are great for this recipe, you can substitute them with udon noodles, soba, or even rice noodles. Each type will offer a different texture and flavor.
Is this recipe gluten-free?
To make the recipe gluten-free, use gluten-free potstickers (there are many options available) and gluten-free soy sauce. You can also choose gluten-free noodles.
Can I make this recipe in advance?
The broth and vegetables can be prepared ahead of time, and stored in the fridge. However, I recommend cooking the noodles and potstickers just before serving, as they taste best when freshly cooked.
How can I make the broth richer?
For a richer, heartier broth, try adding a dash of miso paste or a bit more sesame oil. You can also simmer the broth longer to develop deeper flavors.
Conclusion
Potsticker Noodle Bowls are a satisfying, versatile dish that combines the crispy, savory flavor of potstickers with the comfort of a warm noodle soup. Whether you’re craving something quick and easy or want to experiment with different ingredients, this dish is sure to become a favorite in your meal rotation. The fresh vegetables and flavorful broth bring a delightful balance, while the crispy potstickers provide a satisfying crunch. I love how customizable this dish is, and it’s always a crowd-pleaser.
📖 Recipe:
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Potsticker Noodle Bowls
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
These Potsticker Noodle Bowls combine crispy potstickers, hearty noodles, and a savory broth for a satisfying and flavorful meal. With fresh vegetables like mushrooms, carrots, and green onions, this Asian-inspired dish is easy to make and perfect for lunch or dinner. Customize with your favorite noodles, add extra protein, or spice things up with sriracha or chili oil. This quick, comforting dish is a perfect blend of textures and flavors, offering a delightful balance of crunch and warmth.
Ingredients
12 potstickers (store-bought or homemade)
8 ounces egg noodles (or any noodle of choice)
4 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
1/2 cup sliced mushrooms
1/2 cup shredded carrots
2 green onions, sliced
1 tablespoon sesame seeds (optional, for garnish)
Fresh cilantro (optional, for garnish)
Sriracha or chili oil (optional, for heat)
Instructions
- Cook the potstickers according to package instructions, typically pan-frying them until crispy and golden. Set aside.
- Cook the noodles as per package instructions, then drain and set aside.
- In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
- Add the sliced mushrooms and shredded carrots, sautéing for 3-4 minutes until vegetables are softened.
- Pour in the broth, soy sauce, and rice vinegar. Simmer for 5-7 minutes to allow flavors to combine.
- Add the cooked noodles to the broth, stirring for another 2-3 minutes to heat through.
- Divide the noodles and broth into bowls. Top with crispy potstickers, sliced green onions, sesame seeds, and cilantro.
- For heat, drizzle with sriracha or chili oil, and serve hot.
Notes
Vegetarian Version: Use vegetable dumplings or extra veggies like bok choy or baby corn in place of potstickers.
Noodles: Swap egg noodles for udon, soba, or rice noodles for a different texture.
Protein Options: Add cooked chicken, shrimp, tofu, or even a boiled egg for extra protein.
Adjust Heat: Control the spice level by adding more sriracha or chili oil, or fresh chili peppers.
Storage: Store leftovers (without the potstickers) in an airtight container in the fridge for 2-3 days. Reheat broth and noodles on the stove, and crisp up potstickers in a pan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
