Potsticker Salad

Name: Potsticker Salad
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Global
Ingredients: 125 grams baby corn; 1 carrot, shredded; 283 grams package egg noodles; 118 milliliters Thai peanut sauce; 37 grams chopped roasted peanuts; 425 grams straw mushrooms; 12 frozen vegetable potstickers; 12 frozen vegetable potstickers; 2 Tbsps vegetable oil; 2 Tbsps water; 113 milliliters water chestnuts, drained and sliced

Potsticker Salad requires about 1 hour and 35 minutes from start to finish. This main course has 373 calories, 13g of protein, and 13g of fat per serving. This recipe serves 6. This recipe covers 15% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. If you have baby corn, roasted peanuts, egg noodles, and a few other ingredients on hand, you can make it. If you like this recipe, you might also like recipes such as Dragon Salad - Couscous Summer Salad, Seared Ahi Tuna Salad, and Japanese Salad Dressing.

Instructions

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

Ingredients you will need

Egg Noodles

Water

Equipment you will use

Pot

Drain, and set aside.

Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice.

Ingredients you will need

Potstickers

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Water

Equipment you will use

Frying Pan

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.

Ingredients you will need

Water Chestnuts