Description
A quick and flavorful noodle bowl featuring crisp potstickers and a bright chili-garlic sauce.
Ingredients
Scale
- 16 frozen potstickers (about 900 g / 2 lb)
- 340 g (12 oz) fresh alkaline or egg noodles or 200 g (7 oz) dried ramen/soba
- 15 ml (1 tbsp) sesame oil
- 30–45 ml (2–3 tbsp) neutral oil
- 60 ml (4 tbsp) soy sauce
- 30 ml (2 tbsp) rice vinegar
- 15–30 ml (1–2 tbsp) chili-garlic sauce
- 10 g (2 tsp) brown sugar or honey
- 10 g (1 tbsp) minced fresh ginger
- 2 cloves (6 g) minced garlic
- 120 ml (1/2 cup) chicken or vegetable broth
- 200 g (7 oz) baby bok choy or spinach
- 2 thinly sliced scallions
- 10 g (2 tsp) toasted sesame seeds
Instructions
- Whisk together soy sauce, rice vinegar, chili-garlic sauce, brown sugar, and broth in a bowl. Set aside.
- Cook noodles in boiling salted water until al dente, about 2–3 minutes for fresh, or 4–5 minutes for dried. Drain and toss with sesame oil.
- Heat neutral oil in a large skillet, pan-fry potstickers until golden brown, about 2–3 minutes.
- Add water to skillet, cover, and steam potstickers for 4–5 minutes until cooked through.
- Sauté garlic and ginger in the same skillet until fragrant, then add greens and sauté until wilted.
- Stir in reserved sauce and bring to a simmer. Toss in noodles and serve each bowl topped with potstickers, scallions, and sesame seeds.
Notes
Tip: For a spicier kick, adjust the chili-garlic sauce to taste. Can be made ahead and reheated.
- Prep Time: 15
- Cook Time: 20
- Category: Main Course
- Method: Pan-frying and steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 86g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 45mg