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Potsticker Salad Recipe

Recipe by: CHRISTYJ

"Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook20 m
  • Ready In1 h 35 m
  • 1Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.
  • 2Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice. Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated. Rinse with cold water to cool, drain, and cut in half.
  • 3In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers. Chill 1 hour. Toss with peanuts just before serving.
Ingredients
  • 6 servings
  • 408 cals
  • 1 (10 ounce) package egg noodles
  • 12 frozen vegetable potstickers
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • 1/2 cup water chestnuts, drained and sliced
  • 1/2 cup baby corn
  • 1 carrot, shredded
  • 1 (15 ounce) can straw mushrooms
  • 1/2 cup Thai peanut sauce
  • 1/4 cup chopped roasted peanuts
Nutrition

Amount per serving ( 5 total)

  • Calories:
    408
    20%
  • Fat:
    13.3
    20%
  • Carbs:
    59.9
    19%
  • Protein:
    15.5
    31%
  • Cholesterol:
    34
    11%

Based on a 2,000 calorie diet

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