Noodles with all that fantastic potsticker flavor without all the work (or, at least, less work) than making them yourself.
Noodles: I’ve made this recipe with three different types of noodles. While all were good, I prefer udon noodles. Udon noodles are slightly thicker than soba (buckwheat) noodles and stand up a bit better to all of the ingredients. My least favorite are actually the ones pictured here: somen noodles. They are too thin and make it difficult to get that “perfect bite”.
Ginger: If you prefer to use ground ginger, use about 1 teaspoon and mix it in with the sauce ingredients.