Monday, September 15, 2008

Asian Noodle Salad and Pot Stickers

WOW! I just got done with supper and it was sooooo good I couldn't wait to sit down and blog about it.

I made the Asian Noodle Salad off of the famous Pioneers Woman's blog. I've drooled over her recipes for awhile but had never made one of them up until tonight. It was amazing. The flavor, the texture, the color, the presentation, all of it! The only bummer thing about the salad was the fact that I had no bean sprouts ( I wasn't about to use nasty canned ones) and I was too lazy to run to the Asian market on the other side of the city.

The pot stickers were flavorful but something went wrong in the cooking part of it. They were a bit gooey. I had made pot stickers once before these and I really enjoyed them--I don't know what I did differently this time. I don't think I browned them enough before adding the water.

Asian Noodle Salad:
1 packages linguine noodles, cooked, rinsed, and cooled -- I used 1/2 package

1/2 to 1 head sliced Napa cabbage -- I used half

1/2 to 1 head sliced purple cabbage -- I used half

1/2 to 1 bag baby spinach -- I used half

1 red bell pepper, sliced thin

1 yellow bell pepper, sliced thin

1 orange bell pepper, sliced thin -- I omitted this

1 small bag bean sprouts (also called “mung bean sprouts”) --- I omitted this

3 sliced scallions

LOTS of chopped cilantro—up to one bunch

1 can whole cashews, lightly toasted in skillet -- didn't have any so I used almonds instead

Juice of 1 lime

8 tablespoons olive oil

2 tablespoons sesame oil

6 tablespoons soy sauce

1/3 cup brown sugar

3 tablespoons fresh ginger, chopped

2 cloves chopped

2 hot peppers or jalapenos, chopped

More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.

Pot Stickers:

1/2 lb. ground pork

1 cup napa cabbage, chopped

3 scallion, chopped

1/2 cup cilantro, chopped

Freshly grated ginger

1 tablespoon seasame oil

1/2 teaspoon sugar

Soy sauce


15-20 wonton wrappers

3 tablespoons vegetable oil

3/4 cup water

Mix pork, cabbage, scallions, cilantro, ginger, seasame oil, sugar, salt, and soy sauce together. Lay out wonton wrapper and place 1 tablespoon (or a bit less) in the middle of the wrapper. Fold wrap in half over mixture and seal together with water; repeat until meat mixture is done.

Heat vegetable oil in deep fry pan. Place pot stickers into heated oil and brown both sides (approximately 30-45 seconds per side) Add water and bring to gentle boil for 8 minutes. Remove from water and serve.


  1. This makes me hungry right now...oi it's only 9am! HOW am I going to make it to lunch?

  2. Making this dressing tonight =)

    My Yummy Life