Description
This Potsticker Noodle Bowls recipe combines crispy pan-seared potstickers with tender ramen noodles and a flavorful Asian-inspired sauce. Perfect for a quick and satisfying weeknight meal, it features a harmonious blend of soy, hoisin, and rice vinegar flavors balanced with aromatic ginger and garlic, complemented by crunchy coleslaw mix and optional green onion garnish.
Ingredients
Scale
Potstickers
- 12 frozen potstickers (pork, chicken, or vegetable)
- 1 tablespoon sesame oil
- ½ cup water (for steaming)
Noodles & Veggies
- 2 (3 oz) packages ramen noodles (discard seasoning packets)
- 2 cups coleslaw mix or shredded cabbage
Sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 cup water
Garnish (Optional)
- 2 green onions, sliced
- Sesame seeds
Instructions
- Cook the Potstickers: In a large skillet, heat sesame oil over medium heat. Add frozen potstickers and cook for 2–3 minutes to brown the bottoms. Then add ½ cup of water, cover the skillet, and steam the potstickers for 5–6 minutes until fully cooked. Remove potstickers from the skillet and set aside.
- Make the Sauce: Using the same skillet, whisk together soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic powder, ground ginger, and 1 cup of water. Bring the mixture to a simmer over medium heat, ensuring the sugar dissolves and the sauce is well combined.
- Add Noodles and Veggies: Break ramen noodles in half and add them into the simmering sauce along with the coleslaw mix. Stir well and cook for 3–4 minutes until noodles are tender and the vegetables soften.
- Combine with Potstickers: Return the cooked potstickers to the skillet with the noodles and veggies. Toss everything together gently to coat all ingredients evenly with the sauce.
- Serve: Serve the noodle bowl hot, garnished with sliced green onions and sesame seeds if desired for added freshness and texture.
Notes
- You can substitute coleslaw mix with fresh shredded cabbage or bok choy for different textures.
- Use vegetable potstickers to keep the dish vegetarian; meat options work well too.
- Adjust the brown sugar quantity to taste if you prefer a sweeter or less sweet sauce.
- To make this dish gluten-free, use gluten-free soy sauce or tamari and gluten-free potstickers.
- If you like a spicier version, add a splash of sriracha or chili flakes to the sauce.
