Potsticker Noodle Bowls (Print Version)

Quick one-pan bowls with potstickers, noodles, and stir-fried vegetables in garlicky soy sauce.

# What You’ll Need:

→ Potstickers & Noodles

01 - 1 package (16 oz) frozen potstickers (pork, chicken, or vegetable)
02 - 8 oz lo mein noodles or spaghetti

→ Stir-Fry & Aromatics

03 - 1 tablespoon sesame oil, plus more for tossing noodles
04 - 2 cloves garlic, minced
05 - 1 cup shredded carrots
06 - 1 cup shredded red cabbage
07 - 2 cups baby spinach or chopped bok choy
08 - 3 green onions, sliced

→ Sauce

09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (optional; use vegetarian oyster sauce if needed)
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon sugar
13 - 1/2 teaspoon black pepper

→ Garnish

14 - Sesame seeds (optional)

# How to Make It:

01 - Cook frozen potstickers in a large skillet according to package instructions. Once cooked through, transfer to a plate and set aside.
02 - Bring a saucepan of salted water to a boil. Add noodles and cook until al dente according to package directions. Drain and toss with a small amount of sesame oil to prevent sticking.
03 - In the same skillet used for potstickers, heat 1 tablespoon sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add shredded carrots and red cabbage. Stir-fry for 2–3 minutes until slightly softened.
05 - Add spinach or bok choy and cook for 1–2 minutes until wilted.
06 - In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper until combined.
07 - Add cooked noodles and sauce to the skillet. Toss well to combine with the vegetables.
08 - Return potstickers to the skillet and gently toss everything together until heated through.
09 - Distribute into bowls and garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot.

# Additional Tips::

01 -
  • Everything cooks in roughly the same window, so you're not juggling five different pots and timers like some kind of kitchen acrobat.
  • The sauce is bright and garlicky without being heavy, which means you can eat a full bowl and still feel awake afterward.
02 -
  • If you skip the sesame oil on the cooked noodles before tossing, they'll clump together and you'll spend the next few minutes trying to separate them instead of just eating; learn from my mistakes.
  • The sauce should taste slightly more intense than you want because the noodles will mellow it out; if it tastes perfect in the bowl, it'll be bland once you mix it all together.
03 -
  • Don't let your sesame oil sit over high heat for long or it'll taste burned; medium heat is your friend and the cooking will still happen at a proper pace.
  • The rice vinegar is the secret ingredient that most people skip over, but it's what keeps everything from tasting one-dimensional and heavy.
Go Back