Ingredients
Scale
- 12 oz frozen turkey or chicken potstickers
- 8 oz dried ramen or lo mein noodles
- 1/4 cup low sodium soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 cups shredded coleslaw mix or napa cabbage
Instructions
- Step 1: Cook the potstickers according to package directions, typically pan-frying them in a large skillet with a lid until the bottoms are golden and crispy, then adding a splash of water and covering to steam through. Remove the cooked potstickers and set aside.
- Step 2: While the potstickers cook, prepare the noodles. Cook the ramen or lo mein noodles according to the package instructions until al dente. Drain the noodles immediately and rinse with cold water to stop the cooking process; set aside.
- Step 3: In the same large skillet used for the potstickers (or a clean wok), heat a drizzle of oil over medium heat. Add the minced garlic and grated ginger, stirring for about 30 seconds until fragrant. Add the shredded cabbage mix and sauté for 2-3 minutes until slightly softened.
- Step 4: Whisk together the soy sauce, toasted sesame oil, and rice vinegar in a small bowl, then pour the sauce mixture over the vegetables in the skillet. Toss to coat and cook for 1 minute until the sauce begins to bubble slightly.
- Step 5: Add the drained noodles and the cooked potstickers back into the skillet. Gently toss everything together with tongs until the noodles and potstickers are fully coated in the sauce and heated through. Serve immediately in bowls, garnished with sliced green onions if desired.
Notes
- Store leftovers promptly in an airtight container for up to 3 days, understanding that the crispy potsticker exterior will soften considerably once refrigerated.
- To best restore the texture, reheat leftovers gently in a lightly oiled non-stick pan rather than the microwave, allowing the potstickers to crisp up again slightly.
- For a satisfying finish, top the bowls with a sprinkle of toasted sesame seeds and a generous spoonful of chili garlic sauce for added heat and visual appeal.
- Rinsing the drained ramen or lo mein noodles immediately with cold water is crucial; this step stops the cooking process and removes excess starch, preventing the final dish from becoming sticky or gluey.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American