Save The steam still fogged up my glasses when I lifted the lid off that skillet. I had bought frozen potstickers on impulse at the grocery store, planning to make them as an appetizer, but then I looked at the sad bag of lo mein noodles in my pantry and thought, why not make them the main event instead of the opening act?
My roommate walked in while I was tossing everything together and immediately asked what smelled so incredible. The garlic hits the oil first, then the vegetables sizzle, and finally the sauce bubbles up and coats every strand of noodle. We ate standing up at the counter because neither of us wanted to wait to set the table.
Ingredients
- 1 package frozen potstickers: Theres no shame in the frozen game here, they crisp up beautifully in the skillet
- 8 oz lo mein noodles: Spaghetti works in a pinch, but lo mein has that perfect chewy texture
- 1 tablespoon sesame oil: This is the aromatic foundation, dont skip it
- 2 cloves garlic: Minced fresh, nothing jarred will give you that same punch
- 1 cup shredded carrots: They add sweetness and crunch throughout
- 1 cup shredded red cabbage: Brings color and a slight bite that cuts through the rich sauce
- 2 cups baby spinach: Wilts down into silky ribbons almost instantly
- 3 green onions: Fresh finish and pop of green
- 2 tablespoons soy sauce: The salty base of our sauce
- 1 tablespoon oyster sauce: Use vegetarian version to keep it plant based
- 1 teaspoon rice vinegar: Brightens up all those rich flavors
- 1 teaspoon sugar: Balances the salt and creates that glossy coating
- 1/2 teaspoon black pepper: Gentle heat, nothing overwhelming
- Sesame seeds: Optional but they make everything look restaurant worthy
Instructions
- Crisp the potstickers:
- Cook them in a large skillet according to package directions, then transfer to a plate so they stay crispy
- Boil the noodles:
- Cook them until al dente, drain, and toss with a splash of sesame oil so they dont clump together
- Build the flavor base:
- Heat oil in that same skillet over medium heat, add garlic, and let it sizzle for about 30 seconds until fragrant
- Add the crunch:
- Toss in carrots and cabbage, stir frying for 2 to 3 minutes until they soften but still have bite
- Wilt the greens:
- Add spinach and cook for 1 to 2 minutes until it just collapses into the vegetables
- Whisk the sauce:
- Combine soy sauce, oyster sauce, rice vinegar, sugar, and pepper in a small bowl
- Bring it together:
- Add noodles and sauce to the skillet, tossing until everything is coated and glossy
- Final assembly:
- Gently fold the potstickers back in, heating everything through without breaking them up
- Finish and serve:
- Divide into bowls and top with green onions and sesame seeds while its piping hot
Save This has become my go to when friends text that they are coming over last minute. It looks impressive, tastes better than takeout, and somehow feels comforting and exciting at the same time.
Making It Your Own
I have made this with whatever vegetables were languishing in my crisper drawer. Bell peppers add sweetness, snap peas bring fresh crunch, and mushrooms contribute an earthy depth that makes the bowl feel even more substantial.
Noodle Wisdom
The tossing with sesame oil after draining is the step most people skip, but it is what keeps every strand separate and ready to soak up that sauce. Without it, you end up with a clumpy situation that nobody wants.
Leftover Strategy
This reheats beautifully, though the potstickers lose some of their crisp. I actually like the leftovers cold for lunch the next day, when the flavors have melded even more.
- Store in an airtight container for up to 2 days
- Add a splash of water when reheating to loosen the sauce
- The potstickers absorb sauce overnight, so leftovers taste even more flavorful
Save Dinner is ready in thirty minutes, which is exactly the kind of magic we all need on busy weeknights.
Recipe Guide
- → Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers work perfectly. Simply cook them according to your package directions, adjusting the time as needed since fresh ones typically cook faster than frozen varieties.
- → What type of noodles work best?
Lo mein noodles are traditional, but spaghetti, linguine, or udon noodles all work well. For a gluten-free option, use rice noodles and ensure your sauces are tamari-based instead of soy sauce.
- → How do I prevent the potstickers from getting soggy?
Cook potstickers first until crispy, then remove them from the skillet before preparing the vegetables and noodles. Add them back at the very end just to heat through, maintaining their texture.
- → Can I add protein to make it more substantial?
Absolutely. Sliced chicken breast, shrimp, or tofu can be stir-fried with the vegetables. You can also use extra potstickers or add a soft-boiled egg on top for additional protein.
- → How should I store and reheat leftovers?
Store components separately in airtight containers for up to 2 days. Reheat noodles and vegetables in a skillet over medium heat, adding a splash of water or sauce if needed. Potstickers reheat best in a hot skillet to restore their crispy edges.
- → What vegetables can I substitute?
Feel free to swap in bell peppers, snap peas, mushrooms, broccoli, or bean sprouts. Use whatever crisp vegetables you have on hand to maintain the texture variety.