Thai Inspired Potsticker with Rice Noodle and Peanut Sauce + Egg Rolls

So I have not cooked Asian in awhile and I wanted to do something out of the ordinary. Here is what I came up with and it had an awesome flavor, great ingredients, and very hearty.

Ingredients:
Rice Noodle
Ground chicken breast
Fresh ginger
Ginger powder
4 minced garlic cloves
All natural peanut butter ( just crushed peanuts and a tad bit of salt)
Fresh Thai basil
Hoisin sauce
Rooster Sauce (Huy Fong Brand sriracha)
Egg roll wrappers
Potsticker wrappers
Greed onion
Napa cabbage
Carrots
Shitake Mushrooms
Canola oil
Lower sodium soy sauce
Coconut milk
Orange blossom or equivalent honey

Step 1:
Defrost 1lb of ground chicken breast and cut it up it into very small pieces. Mince your garlic and fresh ginger. Throw the ginger into a very hot wok and let the flavors permeate the oil. Move the ginger to the side and add the ground chicken to the wok. Add the garlic and two cups diced shitake mushrooms and stir fry until the chicken is almost done. Add about 1 Tbsp of soy sauce at the end and continue to stir fry until the chicken is done. Turn the wok off and set it to the side keep the chicken inside to keep it warm.

Step 2:
Defrost your egg roll and potsticker wrappers if they are frozen. Do not do this in the microwave it will fry them out. Defrost for a couple of hours at room temp. Take your green onion bunch and cut up one half for the potstickers and the other half for the egg rolls. In a medium bowl mix half a bunch of green onion, finely chopped napa cabbge, and fresh shaved carrots. Set this to the side. Take three hand fulls of chicken for use later. Layout your potsticker wrappers and put enough chicken and green onion to fill the middle, fold over and seal the sides with egg or water all the way around. Place in a steamer basket and steam until done. Take one hand full of chicken from when you set some aside and use this for your egg roll wrappers with the veggie mix you made earlier. Wrap up and put into hot oil until golden brown, drain any extra oil well.

Step 3:
In a bowl place 1 cup natural peanut butter, 1.5 Tbsp Hoisin sauce, 2 Tbsp honey, 3 tsp powder ginger, 3-4 Tbsp coconut milk or more depending on the thickness you desire the sauce to have, and 3 tsp rooster sauce. Mix well. Now boil some water for your rice noodles. Once the water is either almost to a boil or at a boil remove from heat and place rice noodles in the water for about 6-8 minutes or until ready to eat. Drain well and let dry a bit. Mix peanut sauce the two hand fulls of chicken you set to the side and Thai basil. Place noodles and peanut sauce on dish cover with potstickers and add more peanut sauce. Garnish with Thai basil.

Enjoy!