Description
These Sesame Miso Glazed Potsticker Noodle Bowls combine crispy potstickers with a savory-sweet miso glaze, served over egg noodles in a warm broth. This quick and easy recipe is packed with flavor and irresistible textures.
Ingredients
Scale
- 12 potstickers, store-bought or homemade
- 200g (7oz) wheat egg noodles
- 500ml (2 cups) low-sodium vegetable broth
- 30g (2 Tbsp) white miso paste
- 15ml (1 Tbsp) soy sauce (Halal Certified)
- 15ml (1 Tbsp) honey
- 15ml (1 Tbsp) toasted sesame oil
- 5ml (1 tsp) rice vinegar
- 30ml (2 Tbsp) water
- 5g (1 tsp) toasted sesame seeds
- 10g (2 Tbsp) thinly sliced scallions
- Fresh cilantro leaves
Instructions
- Make Glaze: Whisk miso paste, soy sauce, honey, sesame oil, vinegar, and water until smooth.
- Fry Potstickers: Fry potstickers in oil until golden brown.
- Steam Potstickers: Add water, cover, and steam for 5 minutes.
- Crisp Potstickers: Remove lid and cook for 1-2 minutes to evaporate liquid.
- Glaze Potstickers: Toss cooked potstickers with half of the glaze.
- Cook Noodles: Boil noodles, drain, and rinse.
- Warm Broth: Simmer vegetable broth.
- Assemble Bowls: Add noodles to bowls, ladle with broth, and top with glazed potstickers.
- Finish & Serve: Drizzle with remaining glaze, sprinkle with sesame seeds and scallions, and garnish with cilantro. Serve immediately.
Notes
For a quicker meal, prepare the glaze and cook the potstickers ahead of time. Adjust the spice level with red pepper flakes or sriracha.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Asian
- Method: Pan Fry, Steam
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 25 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 5 g
- Protein: 20 g
- Cholesterol: 50 mg