Potsticker Noodle Salad

    Potsticker Noodle Salad

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    About this recipe: A Chinese inspired salad made with vegetable potstickers, egg noodles, water chestnuts, baby corn, carrots, straw mushrooms, which are all tossed together in a peanut sauce.

    Serves: 6 

    • 285g egg noodles
    • 12 frozen vegetable potstickers
    • 2 tablespoons vegetable oil
    • 2 tablespoons water
    • 70g water chestnuts, sliced
    • 80g baby corn
    • 1 carrot, grated
    • 1 (400g) tin straw mushrooms, drained
    • 125ml Thai peanut sauce
    • 4 tablespoons chopped roasted peanuts

    Prep:15min  ›  Cook:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr35min 

    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.


    Vegetable potstickers and straw mushrooms are available at Chinese/Oriental speciality stores.

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