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A close-up shot of a delicious egg roll in a bowl with noodles and chopsticks lifting a bite from the bowl.

Potsticker Noodle Bowls

Crispy air-fried potstickers join a flavorful ginger-garlic broth with tender noodles and fresh vegetables in these comforting and satisfying bowls. A perfect weeknight meal that's packed with savory goodness.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Asian, Fusion
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Crispy Potstickers
  • 18-20 oz frozen pork or chicken potstickers
  • 1 tbsp neutral oil such as avocado or vegetable oil
For the Savory Broth
  • 6 cups chicken or vegetable broth
  • 2 tbsp soy sauce or tamari for gluten-free
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil toasted
  • 2 cloves garlic minced
  • 1 inch fresh ginger grated
  • 1/2 tsp white pepper
  • 1/4 tsp red pepper flakes optional, for a kick
For the Noodles & Veggies
  • 8 oz ramen or udon noodles about 2-3 blocks/servings
  • 4 oz shiitake mushrooms stems removed, thinly sliced
  • 2 heads baby bok choy quartered lengthwise
  • 1 large carrot julienned or thinly sliced
For Garnish (Optional)
  • 2 green onions sliced
  • 1 tbsp toasted sesame seeds
  • to taste Chili crisp

Equipment

  • Air Fryer
  • Large Pot
  • Medium saucepan
  • Cutting Board
  • Sharp Knife

Method
 

Cook the Potstickers (Group)
  1. Preheat your air fryer to 375°F (190°C). Lightly brush or spray the frozen potstickers with 1 tbsp neutral oil. Arrange them in a single layer in the air fryer basket, ensuring not to overcrowd.
  2. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Set aside.
Prepare the Broth & Veggies (Group)
  1. While potstickers cook, heat a large pot or Dutch oven over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
  2. Pour in the chicken or vegetable broth. Stir in the soy sauce, rice vinegar, toasted sesame oil, and white pepper. If using, add red pepper flakes.
  3. Bring the broth to a gentle simmer. Add the sliced shiitake mushrooms and julienned carrots. Cook for 3-4 minutes, until vegetables begin to soften. Then, add the quartered bok choy and cook for another 2-3 minutes, until the bok choy is tender-crisp.
Cook the Noodles (Group)
  1. While the broth simmers, cook the ramen or udon noodles according to package directions in a separate medium saucepan. Drain well.
Assemble the Bowls (Group)
  1. Divide the cooked noodles among 4 serving bowls. Ladle the hot broth and cooked vegetables over the noodles.
  2. Top each bowl with 4-5 crispy air-fried potstickers.
  3. Garnish with sliced green onions, toasted sesame seeds, and a drizzle of chili crisp, if desired. Serve immediately.

Notes

For a pan-fried potsticker alternative, heat 1 tbsp oil in a large non-stick skillet over medium-high heat. Add potstickers and cook for 2-3 minutes until bottoms are golden. Add 1/4 cup water to the skillet, cover, and steam for 5-7 minutes until water evaporates and potstickers are cooked through. Remove lid and cook until bottoms are crispy. This recipe is also great with other quick-cooking greens like spinach or napa cabbage.