I make Potsticker Noodles with pan seared potstickers, ramen, soy sauce, sesame oil, grated ginger, bok choy and sliced scallions, finished with lime and chili oil. This pantry friendly bowl brings dumplings and noodles together for a quick, inventive weeknight option.

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I love turning frozen potstickers into something that feels way fancier than it is, my Potsticker Noodle Bowls start with 12 to 16 pork or chicken potstickers crisped in vegetable oil then steamed a bit, piled over ramen or udon noodles and a fragrant bowl of chicken broth spiked with soy sauce, rice vinegar and sesame oil. Grated ginger and minced garlic make the broth sing, scallions, baby bok choy, carrots and sliced shiitake bring texture.

A little hoisin or chili garlic sauce if you want, plus lime and toasted sesame seeds, and suddenly this Simple Asian Meals idea beats takeout.

Why I Like this Recipe

– I love the mix of crunchy and soft textures, makes every bite interesting.
– I can throw it together on a busy weeknight so dinner actually gets done without drama.
– It feels fancy enough for guests but still super casual, like I’m not trying too hard.
– I always make extra cause the leftovers are even better and save me time the next day.

Ingredients

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Potstickers: rich in protein, savory, crispy edges, comforting and filling.
Noodles: mostly carbs for energy, they’re slurpable base, soak up tasty broth.
Broth: hydrates, salty umami backbone, low calorie if you’re using low sodium.
Soy sauce: gives salty savory depth, a little goes a long way.
Ginger: bright, slightly spicy and warming, helps digestion, smells fresh.
Bok choy: leafy crunch, lots of fiber, vitamins A and C, light.
Garlic and scallions: punchy aromatics, garlic gives savor, scallions fresh green bite.
Lime plus sesame oil: acid brightens, sesame adds toasted aroma, small squeeze transforms.

Ingredient Quantities

12 to 16 frozen or fresh potstickers (pork or chicken), about 1 lb

1 tbsp vegetable oil (for frying)

1/4 cup water (for steaming the potstickers)

8 oz fresh or dried ramen or udon noodles, whatever you like

3 cups low sodium chicken or vegetable broth

3 tbsp soy sauce or tamari

1 tbsp rice vinegar

1 tbsp hoisin sauce (optional, adds sweetness)

1 tsp sesame oil

1 tbsp fresh ginger, grated or minced

2 cloves garlic, minced

2 to 3 scallions, thinly sliced, whites and greens separated

2 cups baby bok choy or 1 small head napa cabbage, chopped

1 medium carrot, julienned or thinly sliced

4 to 6 shiitake or cremini mushrooms, sliced (optional)

1 tsp sugar or honey (to balance the broth)

1 tsp cornstarch mixed with 1 tbsp water (slurry, optional to thicken)

1 tbsp chili garlic sauce or chili oil, to taste (optional)

1 tsp toasted sesame seeds

small handful cilantro leaves, for serving (optional)

1 lime, cut into wedges, for serving

How to Make this

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1. Heat 1 tbsp vegetable oil in a wide nonstick or cast iron skillet over medium-high. Arrange 12 to 16 frozen or fresh potstickers flat in one layer, cook until bottoms are golden brown, about 2 to 3 minutes, then pour in 1/4 cup water, cover and steam until cooked through, 3 to 5 minutes. Remove, keep warm and save any browned bits and juices in the pan for extra flavor.

2. Meanwhile bring a pot of water to a boil and cook 8 oz fresh or dried ramen or udon according to package directions but a little underdone so they finish in the broth. Drain, rinse briefly under hot water if sticky, set aside.

3. In a soup pot combine 3 cups low sodium chicken or vegetable broth, 3 tbsp soy sauce or tamari, 1 tbsp rice vinegar, 1 tbsp hoisin sauce if using, 1 tsp sesame oil, 1 tbsp grated fresh ginger, 2 minced garlic cloves, and 1 tsp sugar or honey. Add the saved pan juices from the potstickers by deglazing the skillet with a splash of broth and pouring that in, it makes the soup way better. Bring to a gentle simmer.

4. Add 4 to 6 sliced shiitake or cremini mushrooms if using, 1 medium julienned carrot, and 2 cups baby bok choy or chopped napa cabbage. Add the whites from 2 to 3 scallions so the broth gets onion flavor. Simmer until vegetables are tender but still bright, about 3 to 5 minutes.

5. If you like a slightly thicker broth, whisk 1 tsp cornstarch with 1 tbsp water into a slurry and stir into the simmering broth, cook 1 minute until it thickens. Taste and adjust with more soy, vinegar, or sugar as needed.

6. If you want heat stir in 1 tbsp chili garlic sauce or drizzle chili oil to taste, start small, you can always add more. Turn off the heat and stir in a few drops more sesame oil for aroma if you want.

7. Divide the cooked noodles between bowls, place the crisp-steamed potstickers on top or to the side so they keep some texture, then ladle the hot broth and vegetables over everything.

8. Garnish with the green parts of the scallions, 1 tsp toasted sesame seeds, a small handful cilantro leaves if you like, and serve with lime wedges for squeezing. If you used hoisin you might offer extra on the side for dipping.

Equipment Needed

1. Wide nonstick or cast iron skillet with a lid — for browning then steaming the potstickers
2. Large pot for boiling the ramen or udon
3. Medium soup pot or stockpot to simmer the broth and veg
4. Colander or fine sieve to drain the noodles
5. Sharp chef’s knife for slicing carrots, mushrooms and scallions
6. Sturdy cutting board — dont use the same board for raw meat without washing first
7. Tongs (or a slotted spatula) to flip and remove potstickers, save the browned bits
8. Measuring cups and spoons for broth, soy, vinegar and seasonings
9. Ladle for pouring the hot broth over noodles and potstickers

FAQ

Q: Can I use frozen potstickers and still get them crispy? A: Yes. Fry them in 1 tablespoon oil in a skillet over medium high until the bottoms are golden, about 2 to 3 minutes. Pour in 1/4 cup water, cover and steam 5 to 7 minutes until cooked through. If you want extra crisp, uncover and let the water evaporate, then let them brown a little more. You can also use an air fryer at 400 F for 8 to 12 minutes, flip once.

Q: Do I cook the noodles in the broth or separately? A: Either works. For clean broth cook noodles separately per package directions, drain and add to bowls before ladling the hot broth. If you cook noodles in the broth, add them near the end so they dont overcook and make the broth cloudy.

Q: My broth tastes flat how do I fix it fast? A: Boost umami with a splash more soy sauce or a teaspoon of miso if you have it. A little rice vinegar or a squeeze of lime brightens flavors. If it needs sweetness add a pinch of sugar or a drizzle of honey, but taste as you go.

Q: I want a thicker broth how much cornstarch do I use? A: Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir it into simmering broth a little at a time until it thickens, usually just a minute. Dont add too much or it will get gluey.

Q: Can I make this vegetarian? A: Totally. Use vegetable broth, swap in veggie or mushroom potstickers or pan fried tofu, and use tamari instead of soy if you want gluten free. Add extra mushrooms and bok choy for more texture.

Q: How do I store and reheat leftovers? A: Cool quickly and refrigerate up to three days. Keep potstickers and broth together if you like but potstickers stay crisper stored separately. Reheat broth gently on the stove and add potstickers to warm through, or crisp potstickers in a skillet or air fryer and then pour hot broth over noodles and veggies. For longer storage freeze broth up to one month.

Potsticker Noodle Bowls Recipe Substitutions and Variations

Potstickers: swap with frozen gyoza, wontons, or pan seared tofu pockets, or shred leftover rotisserie chicken for a quicker protein
Noodles: use rice noodles, soba, or even spaghetti in a pinch, glass noodles work great too
Soy sauce or tamari: coconut aminos for a gluten free option, or liquid aminos; you can also thin a stronger sauce with a splash of water and a pinch of sugar
Baby bok choy or napa cabbage: try baby spinach, Swiss chard, kale, or thinly sliced green cabbage for similar texture and color

Pro Tips

– Don’t stack the potstickers after steaming, let them rest on a wire rack so they stay crisp, or give them a super quick re-fry in the same pan right before serving to revive that crunch. If you put them on a plate they’ll steam themselves and go soggy.

– Boost the broth depth by blooming the ginger and garlic briefly in a little oil before adding liquid, and if you have a piece of kombu or a dried shiitake toss it in while simmering. A teaspoon of miso or a splash of mirin can also take it from good to way more savory, just taste as you go.

– Cook the noodles a touch underdone then finish them in the broth so they absorb flavor, and toss them with a drizzle of sesame oil after draining so they dont clump together while you finish the soup.

– Let people add heat and acidity at the table, dont over-spice the whole pot; offer chili oil or chili garlic sauce, lime wedges and extra hoisin on the side so everyone can customize. Sprinkle the scallion greens and sesame seeds last so they stay bright and crunchy.