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Potsticker Salad

By: CHRISTYJ

"Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn."

Rate/Review | Read Reviews (2)

What to Drink?
	Riesling
	Cosmopolitan (Cosmo)
	Beer
	Special Lemonade

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
1 Hr 35 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

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

Directions

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.