Potsticker Noodle Bowls

Savory and comforting noodle bowls filled with crispy potstickers, flavorful broth, and vibrant veggies. Perfect for weeknights or special occasions.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Comfort Food

Calories: 375

For the Potstickers

16 pieces Potstickers (store-bought or homemade; Ling Ling suggested) Crispy and flavorful

For the Noodles

For the Broth

4 cups Vegetable or chicken broth Homemade is best or low-sodium if short on time
1 tbsp Sesame oil For flavor
2 tbsp Soy sauce Adjust to taste
2 cloves Minced garlic Adds aromatic flavor
1 tbsp Grated ginger Provides warmth and zest

For the Vegetables

2 cups Chopped veggies (bok choy, carrots, bell peppers) Use what you love or what's seasonal
2 scallions Chopped green onions For garnish and flavor
Fresh cilantro Optional garnish

Cooking the Potstickers

Follow the package instructions to cook the potstickers until golden brown and crispy, usually 6-8 minutes in a skillet over medium heat.

Preparing the Broth

In a large pot, heat 1 tablespoon of sesame oil over medium heat until it shimmers.
Sauté 2 minced garlic cloves and 1 tablespoon of grated ginger for 1-2 minutes until fragrant.
Add 2 cups of chopped veggies and cook for 3-4 minutes until they start to soften.
Pour in 4 cups of vegetable or chicken broth and bring to a gentle simmer for about 5 minutes.

Cooking the Noodles

If using egg noodles, cook them according to package instructions in a separate pot. Udon noodles typically cook in 2-3 minutes in the broth.
Once the noodles are ready, stir in 2 tablespoons of soy sauce to the broth mixture.

Serving

In bowls, place cooked noodles, ladle broth and veggies on top, and add crispy potstickers.
Garnish generously with chopped green onions and cilantro.

For a soupier bowl, reserve extra broth on the side. Don’t overcook the vegetables for the best texture.