Description
A delicious bowl featuring crispy potstickers, chewy noodles, and a bright sesame-soy sauce.
Ingredients
Scale
- 16 potstickers (frozen or fresh, about 680 g / 24 oz)
- 340 g (12 oz) dried wheat noodles or 400 g (14 oz) fresh
- 2 tbsp (30 ml) vegetable oil
- 60 ml (4 tbsp) soy sauce
- 15 ml (1 tbsp) toasted sesame oil
- 15 ml (1 tbsp) rice vinegar
- 10 g (2 tsp) honey or sugar
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) fresh ginger, minced
- 4 scallions, thinly sliced
- 200 g (7 oz) baby bok choy or spinach, blanched or wilted
- 1 tbsp (8 g) toasted sesame seeds
- Chili oil or sriracha, to taste (optional)
Instructions
- Whisk together soy sauce, toasted sesame oil, rice vinegar, and honey in a bowl. Stir in garlic and ginger; set aside for 5 minutes.
- Bring salted water to a boil, add noodles, and cook until al dente. Drain and toss with 1 tsp (5 ml) neutral oil.
- Heat vegetable oil in a skillet over medium-high heat. Arrange potstickers flat side down and fry for 3–4 minutes until golden brown and crisp.
- Add 120 ml (1/2 cup) water to the skillet, cover with a lid, and steam for 4–5 minutes until the wrappers are translucent.
- Wilt the greens in the same skillet for 1–2 minutes. Return noodles, add sauce, and toss over medium heat for 30–60 seconds.
- Divide noodles in bowls, top with potstickers, wilted greens, sliced scallions, and toasted sesame seeds. Serve immediately.
Notes
For extra flavor, drizzle chili oil over the bowl. Store components separately for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying and Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14.5g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 40mg