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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn. 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:
1. Cook egg noodles in a large pot 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, 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.
3. 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.
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