Savory potstickers with lo mein noodles, crisp vegetables, and garlic soy sauce in a quick one-pan meal.
# Components:
→ Potstickers & Noodles
01 - 1 package (16 oz) frozen potstickers (pork, chicken, or vegetable)
02 - 8 oz lo mein noodles or spaghetti
→ Stir-Fry & Aromatics
03 - 1 tablespoon sesame oil, plus more for tossing noodles
04 - 2 cloves garlic, minced
05 - 1 cup shredded carrots
06 - 1 cup shredded red cabbage
07 - 2 cups baby spinach or chopped bok choy
08 - 3 green onions, sliced
→ Sauce
09 - 2 tablespoons soy sauce
10 - 1 tablespoon oyster sauce (optional; use vegetarian oyster sauce if needed)
11 - 1 teaspoon rice vinegar
12 - 1 teaspoon sugar
13 - 1/2 teaspoon black pepper
→ Garnish
14 - Sesame seeds (optional)
# Method:
01 - Prepare frozen potstickers in a large skillet following package directions. Transfer cooked potstickers to a plate and reserve.
02 - Boil salted water in a saucepan. Cook noodles until al dente per package instructions. Drain thoroughly and coat lightly with sesame oil to prevent sticking.
03 - Heat 1 tablespoon sesame oil in the same skillet over medium heat. Add minced garlic and stir-fry for 30 seconds until fragrant.
04 - Add shredded carrots and red cabbage to the skillet. Stir-fry for 2–3 minutes until slightly softened but still crisp.
05 - Stir in spinach or bok choy. Cook for 1–2 minutes until just wilted.
06 - Whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper in a small bowl until sugar dissolves.
07 - Add cooked noodles and sauce to the skillet. Toss thoroughly to coat vegetables evenly.
08 - Return potstickers to the skillet. Gently toss all components together until heated through.
09 - Divide among bowls and garnish with sliced green onions and sesame seeds if desired. Serve immediately.
