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Ingredients

1 (10 ounce) package egg noodles 12 frozen vegetable potstickers 2 tablespoons vegetable oil 2 tablespoons water ½ cup water chestnuts, drained and sliced ½ cup baby corn 1 carrot, shredded 1 (15 ounce) can straw mushrooms ½ cup Thai peanut sauce ¼ cup chopped roasted peanuts

Nutrition Info

408.3 calories carbohydrate: 59.9 g cholesterol: 34.3 mg fat: 13.3 g fiber: 6.3 g protein: 15.5 g saturatedFat: 1.8 g servingSize: - sodium: 803.6 mg sugar: 2.7 g transFat: : - unsaturatedFat: : -

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.

6 servings

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