Dinner

Potsticker Noodle Bowls Recipe

Bylilan Sage December 5, 2025December 5, 2025

Introduction

Potsticker noodle bowls are a quick and satisfying meal that combines crispy dumplings with colorful veggies and flavorful noodles. This dish is perfect for busy weeknights when you want something comforting and easy to prepare.

The image shows a white bowl filled with several pan-fried dumplings that are golden brown on one side and light beige on the other, arranged around the edges. In the center, there is a nest of curly, light yellow noodles. The dish is mixed with chopped green onions, thin orange carrot strips, dark green leafy vegetables, and thin slices of purple cabbage, all covered in a glossy, dark brown sauce. Small bits of browned ground meat are spread throughout the bowl. In the background, there are small white bowls with dark dipping sauces placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (16 oz) frozen potstickers (pork, chicken, or veggie)
8 oz lo mein noodles or spaghetti
1 tablespoon sesame oil
2 cloves garlic (minced)
1 cup shredded carrots
1 cup shredded red cabbage
2 cups baby spinach or chopped bok choy
3 green onions (sliced)
2 tablespoons soy sauce
1 tablespoon oyster sauce (optional)
1 teaspoon rice vinegar
1 teaspoon sugar
1/2 teaspoon black pepper
Sesame seeds (for garnish, optional)

Instructions

Step 1: Cook the frozen potstickers in a skillet following the package directions until golden and cooked through. Remove from the skillet and set aside.
Step 2: Boil the noodles in salted water until al dente. Drain well and toss with a little sesame oil to prevent sticking.
Step 3: In the same skillet, heat the sesame oil and stir-fry the minced garlic, shredded carrots, and shredded red cabbage until vegetables are tender-crisp.
Step 4: Add the baby spinach or chopped bok choy to the skillet and cook until wilted, about 1-2 minutes.
Step 5: In a small bowl, whisk together the soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper.
Step 6: Add the cooked noodles and sauce mixture to the skillet with the vegetables. Toss everything together gently to combine and heat through.
Step 7: Return the cooked potstickers to the skillet and toss gently to incorporate without breaking them.
Step 8: Garnish with sliced green onions and sesame seeds, then serve hot.

Tips & Variations

Use your favorite protein in the potstickers—pork, chicken, or vegetarian options work great.
Try adding a splash of chili oil or sriracha for some heat.
Substitute bok choy with kale or napa cabbage if preferred.
For extra crunch, add toasted peanuts or cashews as a garnish.

Storage

Store leftover potsticker noodle bowls in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to preserve the texture of the potstickers and vegetables. Avoid overcooking during reheating to keep the noodles al dente.

How to Serve

A close-up view of a large serving of stir-fried noodles piled high, showing a mix of textures and bright colors. The base layer is light brown noodles mixed with shiny green pieces of broccoli and snap peas. On top, there are orange julienned carrots and dark green leafy vegetables. Scattered throughout are several golden brown fried dumplings with a slightly crispy texture. Bright green chopped scallions and small white sesame seeds are sprinkled all over, adding freshness and contrast. The dish is placed on a white plate, set against a white marbled background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers can be used and may require less cooking time. Just adjust the cooking method and time according to your potstickers’ instructions.

What if I don’t have oyster sauce?

You can omit the oyster sauce or substitute it with hoisin sauce or a dash of fish sauce for a similar umami flavor.

lilan Sage