Description
These Potsticker Noodle Bowls combine crispy pan-seared potstickers with tender ramen noodles and crunchy coleslaw, all tossed in a flavorful Asian-inspired sauce made from soy, hoisin, and rice vinegar. Ready in just 15 minutes, this quick and easy recipe delivers a satisfying meal with a perfect balance of savory, sweet, and tangy flavors.
Ingredients
Scale
Potstickers
- 12 frozen potstickers (pork, chicken, or vegetable)
- 1 tablespoon sesame oil
- ½ cup water (for steaming potstickers)
Noodles and Vegetables
- 2 (3 oz) packages ramen noodles (discard seasoning packets)
- 2 cups coleslaw mix or shredded cabbage
Sauce
- ¼ cup soy sauce
- ¼ cup hoisin sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 cup water
Garnish (optional)
- 2 green onions, sliced
- Sesame seeds
Instructions
- Cook the Potstickers: In a large skillet, heat the sesame oil over medium heat. Add the frozen potstickers and cook for 2 to 3 minutes to brown the bottoms. Pour in ½ cup water, cover the skillet, and steam the potstickers for 5 to 6 minutes until thoroughly cooked. Remove the potstickers from the skillet and set aside.
- Make the Sauce: Using the same skillet, whisk together the soy sauce, hoisin sauce, rice vinegar, brown sugar, garlic powder, ground ginger, and 1 cup water. Bring the sauce mixture to a simmer over medium heat.
- Add Noodles and Veggies: Break the ramen noodles in half and add them to the simmering sauce along with the coleslaw mix. Stir to combine and cook for 3 to 4 minutes until the noodles are tender and the vegetables have softened.
- Combine with Potstickers: Return the cooked potstickers to the skillet and gently toss everything together to coat the noodles, vegetables, and potstickers evenly with the sauce.
- Serve: Serve the noodle bowls hot, garnished with sliced green onions and a sprinkle of sesame seeds if desired.
Notes
- Use any variety of potstickers you prefer—pork, chicken, or vegetable all work well.
- For a gluten-free option, use gluten-free soy sauce and confirm potstickers are gluten-free.
- Feel free to add extra vegetables such as shredded carrots or snap peas for more texture.
- To reduce sodium, choose low-sodium soy sauce and adjust seasoning accordingly.
- If you don’t have coleslaw mix, shredded cabbage or a mix of cabbage and carrots can be substituted.
- Leftover noodle bowls can be refrigerated for up to 2 days and reheated gently on the stove or microwave.
