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Potsticker Salad

Rated as 4 out of 5 Stars

"Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn."
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1 h 35 m servings 408
Original recipe yields 6 servings


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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 59.9 15.5 34 804 Full nutrition

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Read all reviews 5
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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 ...


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...

sooooo tasty...I substituted sweet potato noodles for the egg noodles. And I had some left over chicken that I included. This will be a recipe that will be used again.

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