Potsticker Noodle Bowls

Potsticker Noodle Bowls bring all the flavors you love from potstickers into a comforting and easy-to-make noodle dish.

Loaded with tender noodles, ground meat, crisp vegetables, and a savory sauce, this one-bowl meal is perfect for busy weeknights or a fun twist on takeout favorites.

Kitchen Equipment Needed

• Large skillet or wok
• Pot for boiling noodles
• Mixing bowl
• Whisk
• Measuring cups and spoons
• Tongs or spatula

Ingredients

For the Noodles and Stir-Fry:
8 oz noodles (lo mein, ramen, or rice noodles)
1 lb ground chicken, turkey, or pork
2 tbsp vegetable oil
1 cup shredded cabbage
1 cup matchstick carrots
3 green onions, thinly sliced
1 tsp minced garlic
1 tsp grated ginger

For the Sauce:
1/4 cup soy sauce
2 tbsp hoisin sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sriracha (optional, for heat)
1 tsp cornstarch (optional, for thickening)

Directions

1. Cook the Noodles: Boil the noodles according to the package instructions. Drain and set aside.
2. Prepare the Sauce: In a small mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and cornstarch, if using. Set aside.
3. Cook the Meat: Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until browned and fully cooked. Remove the meat from the pan and set aside.
4. Stir-Fry the Vegetables: Add the remaining 1 tbsp of oil to the skillet. Add shredded cabbage, carrots, garlic, and ginger. Stir-fry for 2-3 minutes until slightly softened.
5. Combine Ingredients: Return the cooked meat to the skillet and add the noodles. Pour the sauce over the mixture and toss everything together until well coated and heated through.
6. Garnish and Serve: Remove from heat and garnish with green onions. Serve immediately.

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Nutrition (Per Serving)

Calories: 320
Protein: 22g
Carbohydrates: 28g
Fat: 12g
Sugar: 4g

Expert Tips

Choose the Right Noodles: Lo mein or rice noodles work best, but ramen or spaghetti can be a substitute in a pinch.

Prep Ingredients First: Have all your vegetables chopped and sauce mixed before cooking for a seamless stir-fry process.

Custom Spice Level: Adjust the sriracha to control the heat, or omit it entirely for a milder dish.

FAQs

Can I use frozen vegetables?
Yes, frozen stir-fry vegetables are a great shortcut. Add them directly to the skillet without thawing.

What’s the best substitute for hoisin sauce?
A mix of soy sauce and a touch of honey or brown sugar can work as a replacement.

How do I keep noodles from sticking?
Toss cooked noodles with a small amount of oil if you’re not using them immediately.

Storing & Reheating

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Reheating: Warm in a skillet over medium heat with a splash of water or broth to loosen the sauce.

Substitutions & Variations

Vegetarian: Replace the meat with tofu or extra vegetables like bell peppers and snap peas.

Gluten-Free: Use tamari instead of soy sauce and rice noodles for a gluten-free version.

Extra Crunch: Sprinkle toasted sesame seeds or chopped peanuts on top before serving.

Potsticker Noodle Bowls

Potsticker Noodle Bowls bring all the flavors you love from potstickers into a comforting and easy-to-make noodle dish. Loaded with tender noodles, ground meat, crisp vegetables, and a savory sauce, this one-bowl meal is perfect for busy weeknights or a fun twist on takeout favorites.

Print Recipe Pin Recipe

Equipment

• Large skillet or wok
• - Pot for boiling noodles
• - Mixing bowl
• Whisk
• Measuring cups and spoons
• - Tongs or spatula

Ingredients

  

• **For the Noodles and Stir-Fry:**
• 8 oz noodles lo mein, ramen, or rice noodles
• 1 lb ground chicken turkey, or pork
• 2 tbsp vegetable oil
• 1 cup shredded cabbage
• 1 cup matchstick carrots
• 3 green onions thinly sliced
• 1 tsp minced garlic
• 1 tsp grated ginger
• **For the Sauce:**
• 1/4 cup soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp sriracha optional, for heat
• 1 tsp cornstarch optional, for thickening

Instructions

 

• **Cook the Noodles:** Boil the noodles according to the package instructions. Drain and set aside.
• **Prepare the Sauce:** In a small mixing bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, sriracha, and cornstarch, if using. Set aside.
• **Cook the Meat:** Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, breaking it up with a spatula, until browned and fully cooked. Remove the meat from the pan and set aside.
• **Stir-Fry the Vegetables:** Add the remaining 1 tbsp of oil to the skillet. Add shredded cabbage, carrots, garlic, and ginger. Stir-fry for 2-3 minutes until slightly softened.
• **Combine Ingredients:** Return the cooked meat to the skillet and add the noodles. Pour the sauce over the mixture and toss everything together until well coated and heated through.
• **Garnish and Serve:** Remove from heat and garnish with green onions. Serve immediately.