Potsticker Noodle Bowls
These Potsticker Noodle Bowls are a deconstructed dumpling dinner made easy. Crispy pan-seared potstickers, tender noodles, and fresh vegetables are tossed in a savory ginger-soy sauce for a restaurant-quality meal that’s ready in just 20 minutes.
Equipment
- Large skillet
- pot for boiling noodles
- Mixing bowl
- Whisk
Ingredients
- 1 bag frozen potstickers or gyoza (16–20 oz)
- 8 oz noodles (udon, ramen, or rice noodles)
- 2 cups coleslaw mix (shredded cabbage and carrots)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 green onions, sliced (whites and greens separated)
- 0.25 cup soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sriracha or chili crisp (optional)
- 1 tsp honey or brown sugar
Instructions
- Cook the noodles according to package directions. Drain and set aside. Toss with a little sesame oil if needed to prevent sticking.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add frozen potstickers in a single layer and cook 2–3 minutes until the bottoms are golden. Add ¼ cup water, cover, and steam 4–5 minutes until cooked through. Remove and set aside.
- Add the remaining oil to the skillet. Sauté garlic, ginger, and the white parts of the green onions for 1 minute until fragrant.
- Add the coleslaw mix and cook for 2–3 minutes until just wilted but still slightly crisp.
- Whisk together soy sauce, rice vinegar, sesame oil, honey, and sriracha. Add noodles to the skillet, pour sauce over, and toss to coat.
- Gently fold the potstickers back into the noodles. Divide into bowls and garnish with green onion tops.
Notes
Let the potstickers sear undisturbed for the best golden crust. Keep the vegetables slightly crisp for texture contrast. Fresh grated ginger delivers the best flavor, but ground ginger can work in a pinch.