Potsticker Salad

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If you love those potstickers that you are always ordering from Thai restaurants then you are going to love this recipe. This salad includes egg noodles, potstickers, water chestnuts, baby corn, shredded carrots and mushrooms with a Thai peanut sauce. Yummy.

Ingredients

1 (10 oz.) package egg noodles
12 frozen vegetable potstickers
2 Tbs. vegetable oil
2 Tbs. water
1/2 C. water chestnuts, drained and sliced
1/2 C. baby corn
1 carrot, shredded
1 (15 oz.) can straw mushrooms
1/2 C. Thai peanut sauce
1/4 C. 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 one hour. Toss with peanuts just before serving.

Yield: 6 Servings.