One-pan Asian-inspired bowls with savory potstickers, noodles, and crisp vegetables tossed in garlicky sauce.
# What You’ll Need:
→ Potstickers & Noodles
01 - 1 package (16 oz) frozen potstickers (pork, chicken, or vegetable)
02 - 8 oz lo mein noodles or spaghetti
→ Stir-Fry & Aromatics
03 - 1 tablespoon sesame oil, plus more for tossing noodles
04 - 2 cloves garlic, minced
05 - 1 cup shredded carrots
06 - 1 cup shredded red cabbage
07 - 2 cups baby spinach or chopped bok choy
08 - 3 green onions, sliced
→ Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (optional; use vegetarian oyster sauce if needed)
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon sugar
13 - 1/2 teaspoon black pepper
→ Garnish
14 - Sesame seeds (optional)
# Directions:
01 - Prepare frozen potstickers in a large skillet following package directions. Transfer to a plate and set aside once cooked through.
02 - Bring a saucepan of salted water to boil. Cook noodles until al dente according to package instructions. Drain well and toss lightly with sesame oil to prevent sticking.
03 - Heat 1 tablespoon sesame oil in the same skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add shredded carrots and red cabbage to the skillet. Stir-fry for 2–3 minutes until slightly softened but still crisp.
05 - Add spinach or bok choy and cook for 1–2 minutes until just wilted.
06 - Whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper in a small bowl until sugar dissolves.
07 - Add cooked noodles and sauce mixture to the skillet. Toss thoroughly to coat noodles evenly with vegetables.
08 - Return cooked potstickers to the skillet. Gently toss everything together until heated through, about 1–2 minutes.
09 - Divide among bowls and garnish with sliced green onions and sesame seeds if desired. Serve immediately while hot.
