Potsticker Salad

Potsticker Salad

3
CHRISTYJ 104

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

1 h 35 m servings 408 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 15.5 g
  • 31%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 804 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

3

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 ...

awesome

This was pretty good. I used fresh Chinese egg noodles and I could not find vegetable potstickers so I used chicken. I did think there was something lacking but I couldn't put my finger on it. T...