Ingredients1 h 35 m servings 408 cals
- 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.
Per Serving: 408 calories; 13.3 g fat; 59.9 g carbohydrates; 15.5 g protein; 34 mg cholesterol; 804 mg sodium. Full nutrition
ReviewsRead all reviews 5
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 ...
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. T...
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.