Why You’ll Love This Recipe
Potsticker Noodle Bowls are a delicious fusion of Asian-inspired flavors that come together in a quick and satisfying meal. Combining the savory taste of pan-fried potstickers with slurp-worthy noodles, fresh vegetables, and a flavorful sauce, this dish is perfect for busy weeknights or a cozy dinner. It’s a one-bowl wonder that’s packed with texture and taste.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
frozen potstickers (pork, chicken, or vegetable)lo mein or ramen noodlesvegetable oilsesame oilshredded carrotsbaby spinach or napa cabbagegreen onionsminced garlicfresh gingersoy saucesriracha or chili garlic saucesesame seeds
directions
Cook the noodles according to package instructions. Drain and set aside.
In a large skillet, heat vegetable oil over medium heat. Add the frozen potstickers and cook until the bottoms are golden brown, about 3-4 minutes.
Add a splash of water to the skillet and cover to steam the potstickers for 3-4 more minutes or until fully cooked.
Remove potstickers and set aside. In the same skillet, heat sesame oil and sauté garlic, ginger, and carrots until fragrant and slightly tender.
Add baby spinach or cabbage and stir until wilted.
Add cooked noodles to the skillet along with soy sauce and a touch of sriracha. Toss everything together until well coated and heated through.
Top with the cooked potstickers and garnish with sliced green onions and sesame seeds.
Servings and timing
This recipe serves 4.Preparation time: 10 minutesCooking time: 15 minutesTotal time: 25 minutes
Variations
Use rice noodles or soba noodles for a gluten-free option.
Add mushrooms, bell peppers, or snap peas for extra veggies.
Top with a fried egg for added richness.
Swap potstickers with wontons or dumplings for variety.
Use hoisin sauce or teriyaki for a sweeter flavor profile.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat with a splash of water or in the microwave until warmed through.
FAQs
Can I use homemade potstickers?
Yes, homemade potstickers work perfectly and can elevate the flavor.
What kind of noodles should I use?
Lo mein, ramen, or yakisoba noodles work best, but any stir-fry noodle is suitable.
Is this dish spicy?
It can be adjusted—add more or less sriracha based on your spice preference.
Can I make this vegetarian?
Absolutely! Use vegetable potstickers and skip any meat-based sauces.
What vegetables go well in this bowl?
Carrots, spinach, cabbage, mushrooms, bok choy, and bell peppers all complement the flavors.
How do I keep the noodles from sticking?
Toss them with a bit of oil after draining to prevent clumping.
Can I prepare this ahead of time?
Yes, you can prep all components and assemble right before serving for best texture.
Conclusion
Potsticker Noodle Bowls are a flavorful and comforting dish that brings together the best parts of dumplings and noodles in one satisfying bowl. Quick to make and easy to customize, it’s a recipe you’ll want to keep in your weeknight rotation.
Print
Potsticker Noodle Bowls
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 min
- Yield: 4–5 servings
- Category: Main Dish
- Method: Stir‑fry
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
A quick and flavorful way to enjoy potsticker-inspired flavors in noodle bowl form—ground pork (or substitute) stir‑fried with cabbage, garlic, ginger, green onions, and tossed in a savory tamari‑sesame sauce.
Ingredients
- 1 lb ground pork (or chicken, turkey, or plant‑based substitute)
- Pinch white or black pepper
- ½ cup + 1 Tbsp low‑sodium tamari (use gluten‑free tamari for GF, or soy sauce otherwise)
- ¼ cup low‑sodium chicken broth (or water)
- 1 Tbsp rice vinegar
- 1 Tbsp fresh grated ginger (or ginger paste)
- 2 tsp sesame oil
- Pinch red chili flakes (optional)
- 8 oz stir‑fry rice noodles (or any preferred noodles)
- 14 oz bag coleslaw mix (shredded cabbage + carrots)
- 1 bunch green onions (white & light green sliced; reserve green tops for garnish)
- 4 cloves garlic, minced or pressed
Instructions
- Cook noodles according to package directions (usually 4–6 min), then drain and rinse under cold water; set aside.
- In a mixing bowl, combine ground pork (or substitute) with a pinch of pepper and 1 Tbsp tamari; mix well and set aside.
- In a separate bowl, whisk together remaining ½ cup tamari, chicken broth, rice vinegar, grated ginger, sesame oil, and chili flakes; set sauce aside.
- Heat a large skillet or wok over medium‑high heat. Add the seasoned ground meat and cook, breaking it apart, until browned and almost cooked through.
- Add coleslaw mix and the white/light‑green slices of the green onions; stir‑fry until the cabbage softens, about 3–4 minutes.
- Stir in minced garlic and cook about 1 minute until fragrant.
- Add the drained noodles and the prepared sauce; toss/stir‑fry for another 4–5 minutes until noodles are heated through and have absorbed the sauce (add up to 1–2 Tbsp extra broth if it looks dry).
- Remove from heat and let stand for a minute. Serve garnished with the reserved green onion tops.
Notes
- For a gluten‑free option, ensure your tamari is certified GF and use rice noodles; skip substitutions.
- You can swap ground pork for chicken, turkey, beef, or a plant‑based ground “meat.”
- Like extra texture? Before adding noodles, scramble 2 beaten eggs in the skillet and stir into the meat mixture.
- Let the bowl cool slightly (1–2 min) off heat before eating — flavors deepen as it rests.
- Adjust sauce seasoning: more rice vinegar for tang, more tamari for salt, or chili flakes for heat.