Potsticker Salad recipe

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Ingredients

1 (10 ounce) package egg noodles
12 frozen vegetable potstickers
2 tablespoons vegetable oil
2 tablespoons water
½ cup water chestnuts, drained and sliced
½ cup baby corn
1 carrot, shredded
1 (15 ounce) can straw mushrooms
½ cup Thai peanut sauce
¼ cup chopped roasted peanuts

Nutrition Info

408.3 calories
carbohydrate: 59.9 g
cholesterol: 34.3 mg
fat: 13.3 g
fiber: 6.3 g
protein: 15.5 g
saturatedFat: 1.8 g
servingSize: -
sodium: 803.6 mg
sugar: 2.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.

  2. Heat 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.

  3. In 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.

Recipe Yield

6 servings

Recipe Note

Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.

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