Potsticker Salad

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 1 hr 35 mins


• cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. drain, and set aside.
• 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.
• 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.