Potsticker Salad

3.7
(9)

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

1
Prep Time:
15 mins
Cook Time:
20 mins
Additional Time:
1 hrs
Total Time:
1 hrs 35 mins
Servings:
6
Yield:
6 servings

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

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.

Nutrition Facts (per serving)

408 Calories
13g Fat
60g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 408
% Daily Value *
Total Fat 13g 17%
Saturated Fat 2g 9%
Cholesterol 34mg 11%
Sodium 804mg 35%
Total Carbohydrate 60g 22%
Dietary Fiber 6g 23%
Total Sugars 3g
Protein 16g
Vitamin C 2mg 12%
Calcium 30mg 2%
Iron 3mg 18%
Potassium 230mg 5%

* 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.