Potsticker Noodle Salad

    (7)
    1 hour 35 min

    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.


    4 people made this

    Ingredients
    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

    Method
    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.

    Ingredients

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

    See all 12 recipes

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (4)

    by
    7

    I made a 100 hundred changes to this recipe , it was delicious and the credit goes entirely to this recipe. Someday I hope to make it with the ingredients mentioned. I used spaghetti instead of egg noodles (we are not fond of egg noodles) , apple instead of water chestnuts, regular corn instead of the ones mentioned. I licked the bowl clean. I had used vegetarian gyozas. Thanks a ton for this recipe.  -  23 Oct 2010  (Review from Allrecipes US | Canada)

    by
    3

    awesome  -  13 Aug 2009  (Review from Allrecipes US | Canada)

    by
    1

    This was pretty good. I used fresh Chinese egg noodles and I could not find vegetable potstickers so I used chicken. I did think there was something lacking but I couldn't put my finger on it. There is a lot going on so I am not really sure what could be missing. Maybe a few drops of sesame oil to help coat the noodles? I'll definitely make this one again and just play around with it a little.  -  23 Aug 2015  (Review from Allrecipes US | Canada)

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