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Potsticker Salad

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)28.8767
Energy (kCal)884.1653
Carbohydrates (g)92.4465
Total fats (g)51.2695
  • Cuisine

    Asian >> Thai >> Thai

  • Dietary Style

  • Preparation Time

    Cooking Time - 20 minutes, Preparation Time - 15 minutes

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg noodle 1 package - - - -
    vegetable potstickers 12 - - - -
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    water 2 tablespoons 0.0 0.0 0.0 0.0
    water chestnut 1/2 cup drained sliced - - - -
    baby corn 1/2 cup 302.95 61.6358 7.8186 3.9342
    carrot 1 shredded 52.48 12.2624 1.1904 0.3072
    straw mushroom 1 can 87.3163 12.6609 10.4507 1.8555
    thai peanut sauce 1/2 cup - - - -
    peanut 1/4 cup chopped roasted 206.955 5.8874 9.417 17.9726

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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