A bowl of comforting Potsticker Noodle Bowls with a savory broth, tender noodles, pan-fried dumplings, and vibrant vegetables.
Ingredients
Scale:
12 pieces Potstickers (store-bought or homemade)
4 cups Vegetable or chicken broth
8 ounces Egg noodles or ramen noodles
1 tablespoon Fresh ginger, minced
2 cloves Garlic, minced
2 tablespoons Soy sauce
2 Scallions, sliced
1 cup Carrots, julienned
2 cups Spinach or bok choy
1 tablespoon Sesame oil
Chili flakes (optional) to taste
Instructions
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and ginger, sautéing until fragrant, about 1 minute.
Pour in the vegetable or chicken broth and bring to a boil. Stir in the soy sauce and let it simmer for 5 minutes.
While the broth simmers, cook the potstickers according to package instructions. For homemade potstickers, pan-fry them until golden brown on both sides, about 3-4 minutes per side.
Add the noodles to the broth and cook according to package instructions, usually about 3-5 minutes until tender.
Add the carrots and spinach (or bok choy) to the pot, cooking for an additional 2-3 minutes until the vegetables are tender.
Serve the noodles and broth in bowls, topped with the cooked potstickers and garnished with sliced scallions and chili flakes if desired.
