Asian Noodle Slaw

Soba noodles, made from buckwheat, have a nutty flavor. Find them in specialty or Asian markets. They add a hearty flavor to this broccoli and carrot side dish. Toss in cooked chicken for a quick dinner idea.

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9 users rated this recipe an average rating of 3.5
Makes:
4 servings
Start to Finish:
25 mins
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Asian Noodle Slaw

Ingredients
6
ounces multigrain spaghetti or soba (buckwheat) noodles
1/3
cup peanut sauce
1/3
cup carrot juice
1
tablespoon finely chopped, peeled fresh ginger
1
tablespoon canola oil
1
16 ounce package shredded broccoli (broccoli slaw mix)
3/4
cup shredded carrots

Directions

  1. Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; 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; stir for 1 minute.
  3. Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm. Makes 4 servings.

Beefy Asian Noodle Toss

Ingredients

12
ounces boneless beef sirloin steak

Directions

  1. Partially freeze the 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.

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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