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

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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.

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  • 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

408.3 calories; protein 15.5g 31% DV; carbohydrates 59.9g 19% DV; fat 13.3g 20% DV; cholesterol 34.3mg 11% DV; sodium 803.6mg 32% DV. Full Nutrition

Reviews (5)

Read More Reviews

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)
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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