Description
These Potsticker Noodle Bowls combine crispy pan-fried potstickers with tender noodles in a flavorful broth infused with garlic, ginger, and savory soy sauce. Enhanced with sautéed mushrooms, shredded carrots, and garnished with green onions, sesame seeds, and fresh cilantro, this dish offers a comforting and satisfying meal perfect for any day of the week.
Ingredients
Scale
Potstickers
- 12 potstickers (store-bought or homemade)
Noodles & 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 & 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 (optional, for garnish)
- Fresh cilantro (optional, for garnish)
- Sriracha or chili oil (optional, for heat)
Instructions
- Cook Potstickers: Cook the potstickers according to package instructions, typically pan-frying them until crispy and golden brown on the outside. Once cooked, remove from the pan and set aside.
- Cook Noodles: Prepare the egg noodles following the package directions until tender, then drain thoroughly and set aside.
- Sauté Aromatics: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1 to 2 minutes until fragrant but not browned.
- Cook Vegetables: Add the sliced mushrooms and shredded carrots to the pot, sautéing for 3 to 4 minutes until the vegetables have softened and begun to release their flavors.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Stir well and let the mixture simmer gently for 5 to 7 minutes, allowing the flavors to meld together.
- Combine Noodles and Broth: Add the cooked noodles to the pot and stir to combine. Continue heating for an additional 2 to 3 minutes so the noodles absorb the broth and warm through.
- Assemble Bowls: Divide the noodle and broth mixture into four serving bowls. Top each bowl with the golden crispy potstickers, sliced green onions, sesame seeds, and fresh cilantro.
- Add Heat and Serve: For those who enjoy a spicy kick, drizzle sriracha or chili oil over the bowls just before serving. Enjoy the noodle bowls hot for the best flavor and texture.
Notes
- For a vegetarian version, use vegetable broth and vegetable-based potstickers or tofu potstickers.
- You can substitute egg noodles with rice noodles or soba noodles based on preference.
- Garnishes such as chopped peanuts or crushed red pepper flakes can be added for extra texture or heat.
- If you prefer softer potstickers, you can steam them instead of pan-frying.
- Adjust the amount of soy sauce and vinegar to taste depending on the saltiness and acidity you prefer.
