Gyoza Salad

    Gyoza Salad

    Recipe Picture:Gyoza Salad
    1

    Gyoza Salad

    (7)
    1hour35min


    4 people made this

    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (7)

    Reviews in English (4)

    by
    7

    I made a 100 hundred changes to this recipe , it was delicious and the credit goes entirely to this recipe. Someday I hope to make it with the ingredients mentioned. I used spaghetti instead of egg noodles (we are not fond of egg noodles) , apple instead of water chestnuts, regular corn instead of the ones mentioned. I licked the bowl clean. I had used vegetarian gyozas. Thanks a ton for this recipe.  -  23 Oct 2010  (Review from Allrecipes USA and Canada)

    by
    3

    awesome  -  13 Aug 2009  (Review from Allrecipes USA and Canada)

    by
    1

    This was pretty good. I used fresh Chinese egg noodles and I could not find vegetable potstickers so I used chicken. I did think there was something lacking but I couldn't put my finger on it. There is a lot going on so I am not really sure what could be missing. Maybe a few drops of sesame oil to help coat the noodles? I'll definitely make this one again and just play around with it a little.  -  23 Aug 2015  (Review from Allrecipes USA and Canada)

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