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Potsticker Salad

CHRISTYJ

"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
Original recipe yields 6 servings

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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.

Nutrition Facts


Per Serving: 408 calories; 13.3 g fat; 59.9 g carbohydrates; 15.5 g protein; 34 mg cholesterol; 804 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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Newest

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...

I made this with seafood mushrooms and snow peas instead of carrots and corn, also I used Chinese egg noddles too. We loved it.