Rating: 4 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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

Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
1 hr
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.

    Advertisement
  • 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.

Nutrition Facts

408 calories; protein 15.5g; carbohydrates 59.9g; fat 13.3g; cholesterol 34.3mg; sodium 803.6mg. Full Nutrition
Advertisement

Reviews (9)

Most helpful positive review

Rating: 5 stars
10/27/2010
I made a 100 hundred changes to this recipe it was delicious and the credit goes entirely to this recipe. Someday I hope to make it with the ingredients mentioned. I used spaghetti instead of egg noodles (we are not fond of egg noodles) apple instead of water chestnuts regular corn instead of the ones mentioned. I licked the bowl clean. I had used vegetarian gyozas. Thanks a ton for this recipe. Read More
(8)
8 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
10/27/2010
I made a 100 hundred changes to this recipe it was delicious and the credit goes entirely to this recipe. Someday I hope to make it with the ingredients mentioned. I used spaghetti instead of egg noodles (we are not fond of egg noodles) apple instead of water chestnuts regular corn instead of the ones mentioned. I licked the bowl clean. I had used vegetarian gyozas. Thanks a ton for this recipe. Read More
(8)
Rating: 5 stars
08/17/2009
awesome Read More
(3)
Rating: 4 stars
08/23/2015
This was pretty good. I used fresh Chinese egg noodles and I could not find vegetable potstickers so I used chicken. I did think there was something lacking but I couldn't put my finger on it. There is a lot going on so I am not really sure what could be missing. Maybe a few drops of sesame oil to help coat the noodles? I'll definitely make this one again and just play around with it a little. Read More
(1)
Advertisement
Rating: 5 stars
01/10/2016
I made this with seafood mushrooms and snow peas instead of carrots and corn also I used Chinese egg noddles too. We loved it. Read More
Rating: 5 stars
05/12/2018
sooooo tasty...I substituted sweet potato noodles for the egg noodles. And I had some left over chicken that I included. This will be a recipe that will be used again. Read More