POTSTICKER SALAD

Potsticker Salad image

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

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

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