Chinese Potsticker Salad Recipe

Potsticker Salad  

Serves 2


1 (10 ounce) package egg noodles

12 frozen vegetable potstickers

2 tablespoons vegetable oil

2 tablespoons water

1/2 cup water chestnuts, drained and sliced

1/2 cup baby corn

1 carrot, shredded

1 (15 ounce) can straw mushrooms

1/2 cup Thai peanut sauce

1/4 cup chopped roasted peanuts


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.

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