Description

Potsticker Noodle Bowls are a flavorful and comforting meal featuring crispy pan-fried potstickers served over tender egg noodles in a savory broth infused with garlic, ginger, and fresh vegetables. This easy-to-make dish brings together delightful textures and vibrant flavors, perfect for a quick weeknight dinner or a satisfying lunch.

Ingredients

Potstickers and Noodles

12 potstickers (store-bought or homemade)
8 ounces egg noodles (or any noodle of choice)

Broth and Seasonings

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

Vegetables and Garnishes

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)

Cook Mode Prevent your screen from going dark

Instructions

Cook potstickers: Cook the potstickers according to package instructions, typically by pan-frying them until crispy and golden brown on the outside. Once cooked, set them aside to be added to the noodle bowls later.
Prepare noodles: Cook the egg noodles according to the package directions until they are tender. Drain the noodles well and set them aside while you prepare the broth.
Sauté aromatics: Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant and aromatic.
Cook vegetables: Add the sliced mushrooms and shredded carrots to the pot and sauté for 3 to 4 minutes until the vegetables have softened slightly.
Make broth: Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Bring the mixture to a simmer and let it cook for 5 to 7 minutes so the flavors can meld together beautifully.
Add noodles: Stir the cooked noodles into the broth and continue cooking for another 2 to 3 minutes to heat the noodles through and combine the flavors.
Assemble bowls: Divide the noodles and broth evenly into serving bowls. Top each bowl with the crispy potstickers, sliced green onions, sesame seeds, and fresh cilantro.
Add heat and serve: If desired, drizzle sriracha or chili oil over the bowls for a spicy kick. Serve the potsticker noodle bowls hot and enjoy!

Notes

For a vegetarian version, use vegetable broth and choose vegetable-based potstickers or tofu potstickers.
If you prefer a gluten-free option, select gluten-free noodles and soy sauce.
Feel free to customize the vegetables with bok choy, spinach, or bell peppers.
Leftover broth can be refrigerated for up to 3 days and reheated.
Adjust the amount of sriracha or chili oil to your desired spice level.