Description
A quick and easy weeknight noodle meal featuring pan-fried potstickers balanced with soft noodles in a garlicky-sesame broth.
Ingredients
Scale
- 12 potstickers (frozen or fresh, about 500 g / 1 lb)
- 2 tbsp neutral oil (30 ml)
- 120 ml water or low-sodium chicken broth (½ cup)
- 200 g wheat noodles (dry, 7 oz)
- 2 tsp toasted sesame oil (10 ml)
- 60 ml soy sauce (4 tbsp)
- 1 tbsp rice vinegar (15 ml)
- 1 tsp brown sugar or honey (5 g)
- 3 cloves garlic, minced (about 9 g)
- 3 scallions, thinly sliced (30 g)
- 1 tsp sesame seeds (3 g, optional garnish)
- Chili oil or flakes (to taste, optional)
- Lime wedges (optional, for serving)
Instructions
- Prepare the broth: Heat 1 tbsp neutral oil in a saucepan, add minced garlic, and cook until fragrant. Stir in soy sauce, rice vinegar, brown sugar, and broth; simmer for 3 minutes.
- Cook the noodles: Boil salted water, cook wheat noodles according to package instructions, drain, and toss with sesame oil.
- Brown the potstickers: Heat skillet, add neutral oil, arrange potstickers, and cook without moving for 2–3 minutes until golden brown.
- Steam the potstickers: Pour water into skillet, cover, and steam for 4–5 minutes until cooked through.
- Finish the broth and assemble: Adjust broth seasoning, divide noodles into bowls, transfer potstickers, and ladle broth over.
- Serve immediately with lime wedges and additional garnishes.
Notes
For extra crispness, you can sprinkle cornstarch on potstickers before frying. Store potstickers and broth separately for best texture if making ahead.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-frying and Steaming
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6g
- Sodium: 1100mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg