Description

This vibrant bowl features tender pan-fried potstickers nestled among a medley of stir-fried noodles and crisp-tender vegetables. Savory ground chicken adds substance, all coated in a balanced, aromatic sauce with hints of ginger and garlic. The dish offers a delightful contrast of textures, from the chewy noodles and dumplings to the fresh crunch of red cabbage and carrots, creating a satisfying and flavorful meal.

Ingredients

Scale

1 tablespoon sesame oil
1 pound ground chicken or turkey
1 teaspoon grated fresh ginger
2 cloves garlic, minced
4 cups mixed stir-fry vegetables (such as shredded red cabbage, julienned carrots, chopped bok choy)
12 ounces ramen or lo mein noodles
1 tablespoon vegetable oil
12–16 frozen chicken or vegetable potstickers
4 green onions, sliced, for garnish
1/2 cup shelled edamame (optional)
For the Sauce:
1/4 cup low-sodium soy sauce
2 tablespoons rice vinegar
1 tablespoon brown sugar or honey
1 teaspoon sesame oil
1/2 teaspoon red pepper flakes (optional)

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Instructions

Prepare the noodles according to package directions. Drain and set aside.
In a small bowl, whisk together all sauce ingredients until well combined. Set aside.
Heat 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat. Add the ground chicken or turkey, breaking it up with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
Add the grated ginger and minced garlic to the skillet with the cooked chicken. Sauté for 1 minute until fragrant.
Stir in the mixed stir-fry vegetables and edamame (if using). Cook for 3-5 minutes, stirring frequently, until the vegetables are crisp-tender.
While the vegetables are cooking, heat 1 tablespoon of vegetable oil in a separate non-stick skillet over medium heat. Place the frozen potstickers in a single layer. Cook for 2-3 minutes until the bottoms are golden brown.
Carefully add 1/4 cup of water to the skillet with the potstickers, immediately cover with a lid, and steam for 5-7 minutes, or until the potstickers are cooked through and the water has evaporated. Remove from heat.
Add the cooked noodles and the prepared sauce to the skillet with the chicken and vegetables. Toss everything together until well coated and heated through.
Divide the noodle mixture among serving bowls. Top each bowl with the cooked potstickers and garnish with sliced green onions. Serve immediately.

Notes

For extra flavor, toast the sesame seeds before adding them to the sauce.

Adjust the amount of red pepper flakes in the sauce to suit your preferred spice level.

Any quick-cooking protein like shrimp or tofu can be substituted for ground chicken.

Ensure your skillet is hot enough when browning the potstickers for a crispy bottom.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 580
Fat: 20g
Carbohydrates: 65g
Protein: 38g