Pin it The first time I made this was on a Tuesday evening when I had forgotten to defrost anything for dinner. A bag of frozen potstickers stared back from the freezer, and suddenly this chaotic combination became the meal my kids now request weekly.
My friend Sarah texted me at 8 PM one night, exhausted and starving. I walked her through this recipe over the phone while she raided her freezer. Now she makes it every Sunday for meal prep, claiming it saved her from takeout addiction.
Ingredients
- Frozen potstickers: Store bought ones work beautifully here, just look for ones with thin wrappers that crisp up nicely
- Lo mein noodles or spaghetti: The sauce clings better to lo mein but regular spaghetti absolutely works in a pinch
- Sesame oil: This is the backbone of the dish so do not skip it or substitute with something else
- Garlic: Fresh minced garlic gives you that restaurant quality aroma that fills the whole kitchen
- Shredded carrots and cabbage: Bagged coleslaw mix works if you are really short on time
- Baby spinach or bok choy: Spinach wilts down faster but bok choy adds a lovely crunch
- Soy sauce: Use low sodium if you are watching salt but regular gives you that deep umami flavor
- Oyster sauce: Vegetarian version works fine and gives the sauce that velvety consistency
- Rice vinegar: Adds just enough acid to cut through the rich sesame oil
- Sugar: Balances the salty soy sauce and helps vegetables caramelize slightly
- Black pepper: Freshly cracked makes a noticeable difference in the final dish
- Green onions: These add a fresh pop of color and mild onion flavor at the end
- Sesame seeds: Totally optional but they make everything look restaurant worthy
Instructions
- Crisp the potstickers first:
- Cook frozen potstickers in a large skillet according to package directions until golden and crispy on the bottom, then transfer them to a plate while keeping the skillet on the stove
- Get the noodles ready:
- Boil salted water and cook noodles until al dente, then drain immediately and toss with a splash of sesame oil so they do not stick together
- Build your flavor base:
- Heat sesame oil in the same skillet over medium heat, add minced garlic, and let it sizzle for about 30 seconds until fragrant but not brown
- Add the crunch:
- Toss in shredded carrots and red cabbage, stir frying for 2 to 3 minutes until they start softening but still have some bite
- Wilt the greens:
- Throw in spinach or bok choy and cook for just 1 to 2 minutes until they collapse into the vegetables
- Whisk the sauce:
- Combine soy sauce, oyster sauce, rice vinegar, sugar, and black pepper in a small bowl until the sugar dissolves completely
- Bring it all together:
- Add cooked noodles and sauce to the skillet, tossing everything with tongs until noodles are evenly coated and glossy
- Finish with potstickers:
- Gently fold the crispy potstickers back into the pan, tossing carefully so they do not break, and let everything heat through for 1 minute
- Serve it up:
- Divide into bowls, scatter green onions and sesame seeds on top, and bring the whole skillet to the table so people can serve themselves
Pin it This became our default sick day comfort food last winter when everyone in the house took turns being under the weather. Something about the hot noodles and crisp potstickers felt like a warm hug in a bowl.
Making It Your Own
My youngest daughter insists on adding extra sriracha to hers while my husband prefers crushed red pepper flakes. We have learned to serve the heat on the side so everyone can customize their bowl exactly how they like it.
Vegetable Swaps That Work
Snap peas add incredible sweetness and crunch when they are in season. Mushrooms soak up all that garlicky sauce beautifully. Sometimes I throw in bell peppers for extra color, especially when I am trying to use up leftovers from the week.
Perfecting The Sauce Balance
The first few times I made this the sauce was either too salty or too sweet until I learned to taste as I go. Everyone's soy sauce has different salt levels so start with less and add more if needed.
- Mix up the sauce in a jar and shake it instead of whisking in a bowl
- Double the sauce recipe if you love your noodles really saucy
- Add a splash of water if the sauce reduces too much in the pan
Pin it This recipe lives in permanent rotation at our house and I hope it finds a regular spot in yours too.
Recipe FAQs
- → Can I make this dish vegetarian?
Yes, simply use vegetable potstickers and substitute vegetarian oyster sauce or omit it entirely. The remaining ingredients are naturally plant-based.
- → What type of noodles work best?
Lo mein noodles are ideal for their texture and ability to hold sauce. Spaghetti makes a great substitute if lo mein isn't available. For gluten-free options, use rice noodles.
- → How do I store leftovers?
Store cooled bowls in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave, adding a splash of water if needed to refresh the noodles.
- → Can I add more vegetables?
Absolutely. Sliced bell peppers, snap peas, mushrooms, or broccoli work wonderfully. Add hearty vegetables like broccoli with the carrots, and quick-cooking vegetables like snap peas with the spinach.
- → Is this dish spicy?
The base version is not spicy, but you can easily add heat with sriracha, chili garlic sauce, or red pepper flakes to the sauce mixture. Adjust to your preferred spice level.
- → Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers work beautifully. Cooking time may be slightly reduced—cook until golden brown and cooked through, about 3-4 minutes per side depending on thickness.