Ingredients
Scale
- 12 potstickers (store-bought or homemade)
- 8 oz Asian noodles (rice or wheat)
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 3 green onions, sliced
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- Sesame seeds for garnish
- Optional: chili flakes or sriracha for heat
Instructions
- Cook the Asian noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large skillet over medium heat.
- Add potstickers and cook until golden brown and crispy, about 3-4 minutes per side.
- In the same skillet, add garlic and shredded carrots; sauté for 2 minutes.
- Stir in cooked noodles, soy sauce, sesame oil, and rice vinegar; toss well to combine and heat through.
Notes
- Use store-bought potstickers for convenience or homemade for extra flavor.
- You can customize vegetables based on preference, adding bell peppers or snap peas.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Flexible, can be vegetarian with veggie dumplings
Nutrition
- Serving Size: 1 bowl
- Calories: 430 Kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 30mg