Spicy Asian Orzo Potsticker Tossed with Asian Slaw & Thai Peanut Sauce

Serving Size:  2-3


12 oz. Pappardelle's Spicy Asian Orzo Style Potsticker
1/2 head Napa cabbage, julienned
2 carrots, julienned
1/4 lb. fresh pea shoots
1/2 sweet red onion, julienned
1/4 cup cilantro, chopped
1 English cucumber (peeled, halved lengthwise, seeded and thinly sliced)
1 (7 oz.) container Pappardelle's Thai Peanut Sauce


  1. Cook potstickers in 4 quarts of water for each pound. Add a hearty pinch of salt. Bring water to a full boil, reduce heat and then add potstickers. (If you add potstickers when the water is at a robust boil, you risk having the potstickers split open.) Occasionally, stir gently to prevent potstickers from sticking to the bottom of the pot. Once water returns to a gentle boil, cook about 8-12 minutes. Drain carefully, or simply use a slotted spoon to remove the potstickers individually from the pot.
  2. Combine all vegetables in a bowl. Toss with warm potstickers and warm (not hot!) Thai peanut sauce.

    Optional: Serve as a side dish or main entrée and top with your favorite grilled meat or seafood.