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Potsticker Noodle Bowls Recipe

A savory and satisfying Potsticker Noodle Bowls Recipe combining crispy-bottomed potstickers, tender noodles, and a flavourful sauce or broth — perfect for a quick weeknight dinner or comforting weekend meal.
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Prep Time 15 minutes
Cook Time 29 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 650 kcal

Ingredients
  

Potstickers

  • 24 potstickers fresh or frozen
  • 2 tbsp neutral oil vegetable or canola
  • ⅓ cup water

Noodles

  • 12 –14 oz noodles egg noodles, ramen, or udon
  • Salt for boiling water

Sauce / Broth

  • Option A – Soy-Ginger Sauce
  • ⅓ cup low-sodium soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp honey or brown sugar
  • 2 tsp grated fresh ginger
  • 1 garlic clove minced
  • Optional: 1 tsp chili paste
  • Option B – Broth
  • 6 cups chicken or vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp mirin optional
  • 1 tsp sesame oil
  • 1 –2 garlic cloves crushed
  • 1- inch ginger piece smashed

Garnishes

  • 3 scallions thinly sliced
  • 1 small carrot julienned
  • 1 cup baby spinach or bok choy
  • 2 tbsp toasted sesame seeds

Lime wedges

  • Chili oil or chili crisp optional

Instructions
 

Step 1 – Prepare Noodles

  • Bring a large pot of water to a boil and salt it.
  • Add noodles and cook until al dente (follow package times).
  • Drain and toss with a small drizzle of oil to prevent sticking.

Step 2 – Mix Sauce or Heat Broth

  • For Sauce: Whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili if using. Set aside.
  • For Broth: Heat broth with soy sauce, mirin (if using), sesame oil, garlic, and ginger until warm.

Step 3 – Cook Potstickers

  • Heat oil in a wide skillet over medium-high heat.
  • Place potstickers flat-side down; cook 2–3 minutes until golden.
  • Pour in water and immediately cover.
  • Steam 4–5 minutes (longer if frozen).
  • Remove lid and let steam water evaporate for crisp bottoms.

Step 4 – Assemble Bowls

  • Divide noodles into four bowls.
  • Place potstickers on top.
  • Drizzle sauce over or ladle warm broth in.
  • Add spinach or bok choy, scallions, carrots, and sesame seeds.
  • Finish with lime wedges and chili oil as desired.

Notes

  • Serving: Best served hot, right after assembling to keep potstickers crispy.
  • Make-Ahead: You can prepare the sauce a day ahead and refrigerate. Reheat gently.
  • Storage: Store components separately (potstickers, noodles, sauce) up to 3 days.
  • Reheating: Reheat potstickers in a skillet with a splash of water and cover to steam, then uncover to crisp.
  • Variations: Use tofu or vegetable potstickers for a vegetarian version. Add kimchi for a Korean twist or a soft boiled egg for extra protein.