Description
Delectable Potsticker Noodle Bowls for Easy Weeknight Dinners
Ingredients
Scale
- 1 package Frozen Potstickers (Pork, chicken, or veggie)
- 8 ounces Lo Mein Noodles or Spaghetti (Substitute rice noodles for gluten-free)
- 2 tablespoons Sesame Oil
- 2 cloves Garlic (Minced)
- 1 cup Shredded Carrots
- 1 cup Shredded Red Cabbage
- 2 cups Baby Spinach or Bok Choy
- 2 scallions Green Onions (For garnish)
- 4 tablespoons Soy Sauce (Use gluten-free if needed)
- 2 tablespoons Oyster Sauce (Optional)
- 2 tablespoons Rice Vinegar
- 1 teaspoon Sugar
- 1 teaspoon Black Pepper
- 1 tablespoon Sesame Seeds (Optional)
Instructions
- Heat a large skillet over medium heat and add frozen potstickers according to package instructions. Cook for about 4-5 minutes until beautifully browned. Add a splash of water, cover, and steam for 5-7 minutes.
- Bring a pot of salted water to boil. Add lo mein noodles or spaghetti and cook until al dente, around 4-6 minutes. Drain and toss with sesame oil.
- In the same skillet, heat another tablespoon of sesame oil. Add minced garlic and sauté for 30 seconds. Add shredded carrots and red cabbage, stir-fry for 2-3 minutes.
- Incorporate baby spinach or bok choy, cooking for an additional 1-2 minutes until wilted.
- In a small bowl, whisk together soy sauce, optional oyster sauce, rice vinegar, sugar, and black pepper. Pour into the skillet, stirring to glaze the vegetables.
- Gently add the drained noodles to the skillet, tossing to combine. Cook for an additional 2-3 minutes. Serve hot, garnished with green onions and sesame seeds.
Notes
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 1 teaspoon
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 15 mg