Nora
Busy weeknights just found their new best friend. Potsticker Noodle Bowls combine juicy dumplings, chewy noodles, and crisp vegetables all tossed in a savory, umami-rich sauce. It’s the kind of comfort food that feels takeout-worthy but is surprisingly easy to make at home.
This dish brings together the convenience of frozen potstickers with the bold flavors of garlic, sesame, and soy. Ready in under 30 minutes, it offers a balanced meal in a single skillet. Whether you’re feeding a hungry family or meal-prepping for the week, this recipe earns its spot on repeat.
What Is the Potsticker Noodle Bowl?
Potsticker Noodle Bowls are a fusion-style one-pan meal combining Asian-style dumplings with noodles and stir-fried veggies. Think of it as a shortcut lo mein—only better. The dish typically uses frozen potstickers cooked directly in the pan, paired with cooked noodles, shredded carrots, cabbage, and greens like bok choy or spinach, all tossed in a quick homemade sauce.
Why You’ll Love This Recipe
- Quick and easy: Just 30 minutes from skillet to table.
- Versatile: Use your favorite frozen potstickers and any noodles you have on hand.
- Flavor-packed: A simple soy-garlic sauce brings the whole bowl together.
- Family-friendly: Even picky eaters love dumplings and noodles.
- Great for leftovers: Reheats beautifully for lunch the next day.
Ingredients for Potsticker Noodle Bowls
- 1 (16 oz) package 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 freshly ground black pepper
- Sesame seeds for garnish (optional)
How To Make the Potsticker Noodle Bowls
Step 1: Cook the Potstickers
In a large skillet over medium heat, cook the frozen potstickers according to package directions. Usually, this means browning them first, then adding water and covering to steam. Once done, remove and set aside.
Step 2: Boil the Noodles
Bring a pot of salted water to boil and cook the lo mein noodles or spaghetti according to package instructions. Drain and toss with a little sesame oil to prevent sticking.
Step 3: Stir-Fry the Vegetables
In the same skillet, heat 1 tablespoon sesame oil over medium heat. Add minced garlic, carrots, and cabbage. Stir-fry for 2–3 minutes until just tender. Toss in spinach or bok choy and cook until wilted.
Step 4: Combine Everything
Add the cooked noodles to the skillet. In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper. Pour over the noodles and toss to coat.
Step 5: Add Potstickers and Serve
Return the potstickers to the skillet and gently toss everything together. Garnish with green onions and sesame seeds before serving.
What to Serve with Potsticker Noodle Bowls
These bowls are quite satisfying on their own, but you can round out the meal with a few complementary sides. A chilled cucumber salad or quick-pickled radishes add freshness. Miso soup or a light egg drop soup can make it feel more like a restaurant-style dinner. For something crispy, air fryer egg rolls or sesame green beans are perfect partners.
Top Tips for Perfecting Potsticker Noodle Bowls
- Don’t overcook the potstickers. Follow the package instructions for best texture.
- Use fresh aromatics. Garlic and green onions boost flavor exponentially.
- Balance the sauce. Taste before serving and adjust salt, sugar, or acidity.
- Cook noodles al dente. They’ll soften slightly when tossed in the sauce.
- Make it your own. Add bell peppers, mushrooms, or swap in rice noodles.
Storage Instructions
Let leftovers cool completely before storing. Keep in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. Avoid microwaving the potstickers too long, or they may toughen.
FAQs
You can use pork, chicken, or veggie potstickers. Frozen varieties work great and are easy to pan-fry and steam right in the skillet.
Yes, lo mein, ramen, soba, or even spaghetti noodles all work. Just cook until al dente so they hold up in the sauce.
Pan-fry them first to crisp up the bottoms, then steam briefly. Let them rest on a plate while finishing the stir-fry.
Try shredded carrots, cabbage, spinach, bok choy, bell peppers, or even snap peas. They add crunch, color, and nutrients.
Yes, use gluten-free soy sauce or tamari and substitute the noodles and potstickers with certified gluten-free versions.
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce for best texture.
Want More Dinner Ideas?
You might also like the Garlic Butter Shrimp Scampi Lasagna, a layered seafood twist that blends rich and fresh notes beautifully. Or try the Deep Dish Pizza Cupcakes for a kid-friendly, cheesy indulgence that’s fun to eat and easy to portion.
For a hearty bake, check out my Chicken Cordon Bleu Casserole—all the flavor of the classic dish with none of the rolling or frying. Craving more Asian flavors? The Easy Veggie Patties are crisp and satisfying, perfect as a side or main.
If one-skillet dinners are your thing, you’ll love the Cheesy Spinach Stuffed Shells—oven-baked comfort with a creamy filling and bubbly top.
Save and Share This Potsticker Noodle Bowls
You can pin this recipe for your next stir-fry craving or print it out for quick reference on weeknights.
If you make these Potsticker Noodle Bowls, drop a comment below! Did you go with pork or veggie dumplings? Did you tweak the sauce?
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Potsticker Noodle Bowls
Equipment
- Large skillet
- Saucepan
- Strainer
Ingredients
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
- Cook the frozen potstickers in a skillet according to package directions. Set aside.
- Boil noodles in salted water until al dente. Drain and toss with a bit of sesame oil.
- Stir-fry garlic, carrots, and cabbage in the same skillet with sesame oil. Add spinach and cook until wilted.
- Whisk soy sauce, oyster sauce, vinegar, sugar, and pepper. Add noodles and sauce to skillet. Toss well.
- Return potstickers to skillet. Toss gently. Garnish with green onions and sesame seeds. Serve hot.