Chinese Salad Recipe : Potsticker Salad

Serves 6

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.
3. 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.
4. 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.