I love this recipe because it captures the essence of potstickers in a faster, easier form. The noodles soak up all the sauce, giving every bite that same umami richness I love in dumplings. The combination of soy sauce, hoisin, and sesame oil creates a perfect balance of savory, sweet, and nutty flavors. Plus, it’s versatile—I can make it with different proteins or just vegetables if I want to keep it lighter.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
8 oz noodles (lo mein, rice noodles, or spaghetti) 1 tablespoon vegetable oil 1/2 lb ground meat 2 cloves garlic, minced 1 teaspoon grated ginger 1 cup shredded cabbage 1/2 cup shredded carrots 1/4 cup soy sauce 1 tablespoon hoisin sauce 1 tablespoon rice vinegar 1 teaspoon sesame oil 1/2 teaspoon red pepper flakes (optional) 2 green onions, sliced 1 teaspoon sesame seeds, for garnish
Directions
Cook the Noodles I start by boiling the noodles according to the package instructions. Once cooked, I drain and set them aside while I prepare the rest of the dish.
Cook the Meat In a large skillet or wok, I heat the vegetable oil over medium-high heat. I add the ground meat and cook until it’s browned and crumbled, breaking it apart as it cooks.
Sauté the Aromatics Once the meat is cooked, I add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant.
Add the Vegetables I stir in the shredded cabbage and carrots, letting them cook for 2 to 3 minutes until just softened but still crisp for texture.
Make the Sauce In a small bowl, I mix together the soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes if I want a touch of heat. I pour the sauce over the meat and vegetables, stirring to combine.
Combine Everything I add the cooked noodles into the pan and toss everything together until the noodles are evenly coated with the sauce and the ingredients are well mixed.
Serve I top the bowls with sliced green onions and a sprinkle of sesame seeds before serving hot.
Servings and Timing
This recipe makes about 4 servings. It takes 10 minutes to prepare, 15 minutes to cook, and about 25 minutes total.
Variations
I like making this vegetarian by using crumbled tofu or chopped mushrooms instead of meat. For a bit of crunch, I sometimes add water chestnuts or bean sprouts. If I’m craving spice, I drizzle a little chili oil or sriracha on top before serving. This dish is also delicious with shrimp or beef for a different twist.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet with a splash of water or broth to loosen the sauce and bring back the noodles’ texture.
FAQs
Can I use other types of noodles?
Yes, I often use ramen, udon, or soba noodles depending on what I have on hand.
Can I make this vegetarian or vegan?
Yes, I replace the meat with tofu or mushrooms and use vegetarian hoisin and soy sauces.
What’s the best way to make it spicy?
I add red pepper flakes, chili paste, or a drizzle of chili oil to the sauce.
Can I meal prep this dish?
Yes, it stores well and reheats easily, making it perfect for lunches or quick dinners.
Can I add more vegetables?
Definitely! I sometimes add bell peppers, snap peas, or spinach for extra color and nutrients.
How do I prevent the noodles from sticking?
I toss them with a small drizzle of sesame oil after draining to keep them separated.
Can I use pre-shredded coleslaw mix instead of cabbage and carrots?
Yes, it’s a great shortcut that saves time and still tastes fantastic.
What kind of meat works best?
Any lean, ground meat works beautifully—it absorbs the flavors of the sauce perfectly.
Can I make the sauce ahead of time?
Yes, I mix it up in advance and store it in the fridge for up to 3 days.
How can I make it lower in sodium?
I use low-sodium soy sauce and hoisin sauce and skip the added salt.
Conclusion
These potsticker noodle bowls are my go-to when I want a comforting meal packed with the classic flavors of dumplings without the extra work. The combination of savory meat, chewy noodles, and crisp vegetables in a rich, glossy sauce makes every bite delicious. It’s quick, satisfying, and always a hit at the dinner table — truly a must-try dish!
A quick and flavorful one-pan meal that brings all the delicious flavors of potstickers into a simple noodle bowl. Featuring tender noodles, savory ground meat, crisp vegetables, and a rich umami sauce, it’s a perfect weeknight comfort dish ready in under 30 minutes.
Ingredients
8 oz noodles (lo mein, rice noodles, or spaghetti)
1 tablespoon vegetable oil
½ lb ground meat (chicken, pork, or turkey)
2 cloves garlic, minced
1 teaspoon grated ginger
1 cup shredded cabbage
½ cup shredded carrots
¼ cup soy sauce (low-sodium recommended)
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes (optional)
2 green onions, sliced
1 teaspoon sesame seeds, for garnish
Instructions
Cook the Noodles: Boil the noodles according to the package directions. Drain and set aside.
Cook the Meat: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the ground meat and cook until browned, breaking it apart as it cooks.
Sauté the Aromatics: Add minced garlic and grated ginger to the cooked meat. Stir for 30 seconds until fragrant.
Add the Vegetables: Stir in shredded cabbage and carrots, cooking for 2–3 minutes until slightly softened but still crisp.
Make the Sauce: In a small bowl, whisk together soy sauce, hoisin sauce, rice vinegar, sesame oil, and red pepper flakes.
Combine Everything: Pour the sauce into the skillet and toss to combine. Add the cooked noodles and mix until evenly coated with the sauce.
Serve: Garnish with sliced green onions and sesame seeds. Serve hot.
Notes
Use ramen, udon, or soba noodles for variety.
Make it vegetarian with tofu or mushrooms.
Use pre-shredded coleslaw mix as a time-saving shortcut.
Add extra veggies like bell peppers or snap peas for color and nutrition.
Drizzle with chili oil or sriracha for a spicy kick.