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6 servings
Ingredients:
1 (10 ounce) package egg noodles12 frozen vegetable potstickers2 tablespoons vegetable oil2 tablespoons water1/2 cup water chestnuts, drained and sliced1/2 cup baby corn1 carrot, shredded1 (15 ounce) can straw mushrooms1/2 cup Thai peanut sauce1/4 cup chopped roasted peanuts
Instructions:
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.
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