Gyoza Salad

    Gyoza Salad

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    It sounds a little odd but wait until you try it! Gyoza are fried and served with egg noodles, water chestnuts, baby corn and carrot in Thai peanut sauce.

    Serves: 6 

    • 280g packet egg noodles
    • 2 tablespoons vegetable oil
    • 12 frozen vegetable gyoza
    • 2 tablespoons water
    • 1/2 cup water chestnuts, drained and sliced
    • 1/2 cup baby corn
    • 1 carrot, grated
    • 1 (425g) tin straw mushrooms
    • 1/2 cup Thai peanut sauce
    • 1/4 cup chopped roasted peanuts

    Preparation:15min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour35min 

    1. Cook egg noodles in a large saucepan 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 and cook gyoza 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 gyoza in half.
    3. In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles and gyoza. Chill 1 hour. Toss with peanuts just before serving.

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