Photo: Anna Pelzer
Potsticker Salad
10 ingredients
15 min + 20 min
6 servings
openrecipes
"Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn."
Estimated Nutrition (whole recipe, rough)
595
Calories
19g
Protein
48g
Fat
30g
Carbs
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Peanut | 1 oz (28g) | 161 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Water | not in our table | 0 |
| Water Chestnut | not in our table | 0 |
| Sauce | not in our table | 0 |
| Roasted Peanut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes