Potsticker Salad Recipe - Allrecipes.com
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Potsticker Salad

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

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Original recipe makes 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 20 mins
  • READY IN 1 hr 35 mins
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Reviews More Reviews

Oct 27, 2010

I made a 100 hundred changes to this recipe , it was delicious and the credit goes entirely to this recipe. Someday I hope to make it with the ingredients mentioned. I used spaghetti instead of egg noodles (we are not fond of egg noodles) , apple instead of water chestnuts, regular corn instead of the ones mentioned. I licked the bowl clean. I had used vegetarian gyozas. Thanks a ton for this recipe.

 
Aug 17, 2009

awesome

 

4 Ratings

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Nutrition

  • Calories
  • 408 kcal
  • 20%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 34 mg
  • 11%
  • Fat
  • 13.3 g
  • 20%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 15.5 g
  • 31%
  • Sodium
  • 804 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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