Description
A quick and flavorful dish combining the savory goodness of potstickers with stir-fried noodles and fresh vegetables in a rich soy-garlic sauce.
Ingredients
Units
Scale
- 1 (16 oz) package frozen potstickers
- 8 oz lo mein or spaghetti noodles
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cups shredded cabbage
- 1 cup shredded carrots
- 3 green onions, sliced
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon red pepper flakes (optional)
- Sesame seeds for garnish
Instructions
- Cook the potstickers according to package instructions and set aside.
- Boil the noodles until al dente, drain, and toss with sesame oil to prevent sticking.
- In a large skillet or wok, heat vegetable oil over medium-high heat.
- Add garlic, ginger, and red pepper flakes (if using), sauté for 30 seconds.
- Add cabbage and carrots; cook for 3–4 minutes until tender.
- Stir in cooked noodles and green onions.
- In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, and sugar.
- Pour sauce over the noodle mixture and toss to coat evenly.
- Add the cooked potstickers and gently mix to combine.
- Serve warm, garnished with sesame seeds.
Notes
- You can use any kind of frozen potstickers – pork, chicken, or vegetable.
- Add extra vegetables like bell peppers or snap peas for more variety.
- For a gluten-free version, use rice noodles and tamari instead of soy sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 7g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 10mg