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
