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Potsticker Salad

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

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (1)

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Prep Time:
15 Min
Cook Time:
20 Min
Ready In:
1 Hr 35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 402 | Total Fat: 12.6g | Cholesterol: 39mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 17, 2009 by Hugo 
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