Recipe tips - Potsticker Salad (Complete)

[ 02/10/2020 11:48:07 ] along with the number of incoming emails, so that posting updates continue and useful, then this post is "Potsticker Salad" which was issued on 02/10/2020 11:48:07,read to completion, here's a review Potsticker Salad:

Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.

Ingredient Checklist

• 1 (10 ounce) package egg noodles
• 12 eaches 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

Directions

Instructions Checklist

• Step 1

  Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.

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• Step 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.

• Step 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.

Nutrition Facts

Per Serving:

408.3 calories; protein 15.5g 31% DV; carbohydrates 59.9g 19% DV; fat 13.3g 20% DV; cholesterol 34.3mg 11% DV; sodium 803.6mg 32% DV.Full Nutrition

Thank you for reading to the end "Potsticker Salad" may be useful for you, you can also read the previous post, i.e. : Pesto Spaghetti Squash Skillet with Hillshire Farm® Smoked Sausage

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