Description

A quick and flavorful dish combining crispy potstickers, tender noodles, and stir-fried vegetables in a savory sauce. Perfect for weeknights and endlessly customizable.

Ingredients

12–16 frozen potstickers (pork, chicken, vegetable, or shrimp)

8 ounces noodles (soba, udon, rice noodles, or spaghetti)

2 tablespoons vegetable oil

1 tablespoon sesame oil

1 cup shredded cabbage

1 cup julienned carrots

1 red bell pepper thinly sliced

2–3 green onions sliced

1 cup snow peas or snap peas (optional)

1/4 cup low-sodium soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 teaspoon grated ginger

2 cloves garlic minced

1 teaspoon sugar

1/4 teaspoon red pepper flakes (optional)

Sesame seeds (optional garnish)

Fresh cilantro or basil (optional garnish)

Extra green onions (optional garnish)

Chili oil or sriracha (optional garnish)

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Instructions

1. Cook the noodles according to package instructions. Drain, toss with sesame oil, and set aside.

2. In a bowl, whisk together soy sauce, hoisin sauce, rice vinegar, ginger, garlic, sugar, and red pepper flakes.

3. Heat a large skillet with vegetable oil, cook potstickers for 2–3 minutes until bottoms are golden. Add 1/4 cup water, cover and steam for 3–4 minutes. Remove and keep warm.

4. In the same skillet, stir-fry cabbage, carrots, bell pepper, peas, and green onions for 2–3 minutes.

5. Add noodles and sauce to vegetables, toss well. Serve topped with potstickers and garnishes.

Notes

Use a large skillet or wok to avoid overcrowding. Prep vegetables and sauce ahead to save time. Customize with your choice of protein or make gluten-free by substituting tamari and rice noodles.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Asian Fusion

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 6g
Sodium: 1120mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 72g
Fiber: 5g
Protein: 18g
Cholesterol: 25mg