POTSTICKER SALAD
Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.
Provided by CHRISTYJ
Categories Salad Pasta Salad Asian Pasta Salad Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 408.3 calories, Carbohydrate 59.9 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 6.3 g, Protein 15.5 g, SaturatedFat 1.8 g, Sodium 803.6 mg, Sugar 2.7 g
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