Ingredients
Scale
- 12 frozen potstickers
- 8 oz rice noodles
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 cup sliced green onions
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon grated ginger
- 1 teaspoon minced garlic
- Sesame seeds for garnish
Instructions
- Cook potstickers according to package instructions, then set aside.
- Cook rice noodles in boiling water until al dente, drain and set aside.
- In a large skillet, heat sesame oil over medium heat. Add ginger and garlic, sauté until fragrant.
- Add bell peppers and carrots, stir-fry until tender.
- Stir in cooked noodles and soy sauce, toss to combine.
- Arrange crispy potstickers on top of noodle mixture, garnish with green onions and sesame seeds, and serve hot.
Notes
- Adjust soy sauce for salt preference.
- You can substitute fresh vegetables based on availability.
- Ensure potstickers are crispy before topping for the best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry, Boil, Assemble
- Cuisine: Asian
- Diet: Allergy-friendly, Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 420 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg