Description

A fusion of crispy pan-fried potstickers, tender noodles, and stir-fried vegetables tossed in a savory sesame-soy sauce. These bowls are a flavorful, texture-rich dinner that’s easy enough for a weeknight and satisfying enough for a weekend craving.

Ingredients

12 frozen potstickers (gyoza or dumplings)

8 oz noodles (lo mein, yakisoba, or ramen)

1 cup shredded cabbage

1/2 cup shredded carrots

1 cup baby spinach

1 tablespoon sesame oil

2 tablespoons soy sauce

1 garlic clove, minced

1 teaspoon brown sugar

2 green onions, sliced

1 teaspoon sesame seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Heat a nonstick skillet over medium-high with a bit of oil. Place frozen potstickers flat-side down and sear for 2–3 minutes.
Add 1/4 cup water, cover, and steam for 4–5 minutes. Remove the lid and cook another minute to re-crisp.
Meanwhile, boil noodles according to package directions. Drain and set aside.
In the same skillet, add sesame oil and stir-fry cabbage, carrots, and spinach for 2–3 minutes.
Mix soy sauce, garlic, brown sugar, and 1 tablespoon water in a bowl.
Add noodles and sauce to the skillet. Toss everything to coat evenly. Cook 1–2 minutes more.
Serve noodles in bowls topped with potstickers, green onions, and sesame seeds.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner