Asian Noodle Slaw

Soba noodles, made from buckwheat, have a nutty flavor. Find them in specialty or Asian markets.

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  • Makes: 4 servings
  • Start to Finish: 25 mins

Asian Noodle Slaw

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Directions

  1. Cook noodles according to package directions; drain. Return to pan. Using kitchen scissors, snip noodles into small pieces. Cover and keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.
  2. In a wok or nonstick skillet stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add broccoli slaw and carrots. Cook and stir for 1 minute.
  3. Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add noodles. Using tongs, toss to coat. Serve warm.

From the Test Kitchen

Beef Asian Noodle Toss:

Partially freeze 12 ounces boneless beef sirloin steak. Thinly slice beef across the grain into bite-size strips. Prepare stir-fry as above through Step 2. Remove vegetables from wok. Add beef strips to hot wok. Cook and stir 2 to 3 minutes or until beef is brown. Continue as directed in Step 3, adding vegetables to wok with sauce mixture.

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Nutrition Facts (Asian Noodle Slaw)

  • Per serving:
  • 285 kcal cal.,
  • 7 g fat
  • (1 g sat. fat,
  • 1 g polyunsaturated fat,
  • 2 g monounsatured fat),
  • 0 mg chol.,
  • 318 mg sodium,
  • 45 g carb.,
  • 7 g fiber,
  • 10 g sugar,
  • 12 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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