Potsticker Salad

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.