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




  • 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.

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  • 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.

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  • 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.

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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.

Nutrition Facts

285 calories, (1 g saturated fat, 1 g polyunsaturated fat, 2 g monounsaturated fat), 0 mg cholesterol, 318 mg sodium, 45 g carbohydrates, 7 g fiber, 10 g sugar, 12 g protein.