How to Make Potsticker Salad - A Step-by-Step Guide

Whether you're a fan of Asian cuisine or just looking for a new twist on a traditional salad, this Potsticker Salad recipe is sure to become a favorite in your household. This recipe combines the flavors and textures of a crunchy, fresh salad with the savory and delectable taste of potstickers, creating a unique and satisfying dish that is perfect for a light lunch or dinner.

The star of this recipe is, of course, the potstickers. These delicious dumplings, typically filled with a sav...

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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

Information

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

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

    408 cal.

    • Total Fat: 13g
    • Saturated Fat: 2g
    • Cholesterol: 34mg
    • Sodium: 804mg
    • Total Carbohydrate: 60g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 16g
    • Vitamin C: 2mg
    • Calcium: 30mg
    • Iron: 3mg
    • Potassium: 230mg