Quick one-pan dinner with crispy potstickers, tender noodles, and stir-fried vegetables in a garlicky soy sauce.
# What You Need:
→ 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)
# How-To Steps:
01 - Cook the frozen potstickers in a large skillet according to package instructions. Once done, transfer to a plate and set aside.
02 - Bring a saucepan of salted water to a boil. Add noodles and cook until al dente according to package directions. Drain and toss with a little sesame oil to prevent sticking.
03 - In the same skillet used for the potstickers, heat 1 tablespoon sesame oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
04 - Add shredded carrots and red cabbage. Stir-fry for 2–3 minutes until slightly softened.
05 - Add spinach or bok choy and cook for 1–2 minutes until wilted.
06 - In a small bowl, whisk together soy sauce, oyster sauce (if using), rice vinegar, sugar, and black pepper.
07 - Add cooked noodles and sauce to the skillet. Toss well to combine with the vegetables.
08 - Return potstickers to the skillet and gently toss everything together until heated through.
09 - Serve in bowls, garnished with sliced green onions and a sprinkle of sesame seeds if desired. Serve hot.
