Ingredients
Scale
- 1 package potstickers (frozen or homemade)
- 8 oz rice noodles
- 2 tablespoons vegetable oil
- 1 cup shredded carrots
- 1 cup sliced bell peppers
- 3 scallions, chopped
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Sesame seeds for garnish
Instructions
- Cook rice noodles according to package instructions, drain and set aside.
- Heat vegetable oil in a large skillet over medium heat; cook potstickers until crispy and golden, about 4-5 minutes per side.
- Add sliced vegetables to the skillet with potstickers, stir-fry until tender, about 3-4 minutes.
- Mix soy sauce and sesame oil, pour over the noodle and vegetable mixture, toss to combine.
- Serve hot topped with chopped scallions and sesame seeds.
Notes
- Adjust soy sauce for saltiness preference.
- Use fresh or frozen potstickers for convenience.
- Serve with a side of steamed broccoli for added greens.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Stir-fry, pan-fry
- Cuisine: Asian
- Diet: Easy, quick weeknight dinner
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 5 g
- Protein: 22 g
- Cholesterol: 35 mg