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'Thai' Peanut Noodles

  • 6servings
  • 25minutes
  • 365calories

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Source: www.readyseteat.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, H, C, E
MineralsZinc, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces dry fettuccine pasta, uncooked

  2. 2/3 cup water

  3. 1/2 cup Peter Pan® Honey Roast Creamy Peanut & Natural Honey Spread

  4. 3 tablespoons La Choy® Soy Sauce

  5. 2 tablespoons Pure Wesson® Canola Oil

  6. 1 pkg (16 oz each) tri-color coleslaw mix

  7. 1 can (14 oz each) La Choy® Bean Sprouts, drained

  8. 1/2 cup sliced green onions

  9. 1 medium lime, cut into 6 wedges

  10. Chopped fresh cilantro, optional

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions, omitting salt. Combine water, Peter Pan and soy sauce in small bowl. Microwave on HIGH 30 seconds or until warm; stir until blended. Set aside.

  2. Heat oil in large skillet or wok over medium-high heat. Add coleslaw mix; cook and stir 3 to 5 minutes or until wilted and lightly browned. Add bean sprouts; cook 1 to 2 minutes or until hot.

  3. Add Peter Pan mixture, green onions and cooked pasta; toss to coat pasta. Cook 1 to 2 minutes more or until hot. Serve with lime wedge; sprinkle with cilantro, if desired.

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