Description
Potsticker Noodle Bowls are a flavorful and comforting dish featuring crispy pan-fried potstickers served over tender egg noodles in a savory broth infused with garlic, ginger, soy sauce, and fresh vegetables. This quick and easy meal combines textures and bold Asian-inspired flavors, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Potstickers
- 12 potstickers (store-bought or homemade)
Noodles and Broth
- 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
Vegetables and Aromatics
- 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
Garnishes (Optional)
- 1 tablespoon sesame seeds
- Fresh cilantro
- Sriracha or chili oil
Instructions
- Cook Potstickers: Pan-fry the potstickers according to package instructions until they are crispy and golden brown on the outside. Once cooked, set them aside on a plate.
- Cook Noodles: Prepare the egg noodles by boiling them as directed on the package. Once cooked, drain the noodles and set aside.
- Sauté Aromatics: In a large pot over medium heat, warm the sesame oil. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant and aromatic.
- Cook Vegetables: Add the sliced mushrooms and shredded carrots to the pot and sauté for 3-4 minutes until the vegetables soften slightly.
- Simmer Broth: Pour in the chicken or vegetable broth along with soy sauce and rice vinegar. Bring to a simmer and let the flavors meld for 5-7 minutes.
- Add Noodles: Stir the cooked noodles into the broth mixture and heat through for 2-3 minutes, ensuring noodles absorb the broth flavors.
- Assemble Bowls: Divide the noodle and broth mixture into serving bowls. Top each bowl with the crispy potstickers, sliced green onions, sesame seeds, and fresh cilantro.
- Serve with Heat: Optionally drizzle sriracha or chili oil over the top for a spicy kick before serving hot.
Notes
- For vegetarian option, use vegetable broth and vegetable-based potstickers.
- You can substitute egg noodles with rice noodles, udon, or soba for different textures.
- Add more vegetables like bok choy, spinach, or bell peppers for extra nutrition.
- Adjust the amount of soy sauce and sriracha to control saltiness and spice level.
- Leftover noodle bowls can be refrigerated and reheated gently on stovetop or microwave.
