Potsticker Salad
Serves: 5
Jadyn Kohler
1 January 1970
Based on User reviews:
57
Spice
56
Sweetness
51
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
280 g
Egg Noodle (package)2 tbsps
Vegetable Oil2 tbsps
Water1 cup
Baby Corn430 g
Straw Mushroom (can)1 cup
Thai Peanut Sauce1 cup
Roasted Peanut (chopped)Directions:
1
Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente
2
Drain, and set aside
3
Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice
4
Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated
5
Rinse with cold water to cool, drain, and cut in half
6
In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers
7
Chill 1 hour
8
Toss with peanuts just before serving