'Thai' Peanut Noodles
25Prep Time Minutes
25Total Time Minutes
7Number of Ingredients
8 ounces dry fettuccine pasta, uncooked
2/3 cup water
1/2 cup Peter Pan® Honey Roast Creamy Peanut & Natural Honey Spread
3 tablespoons La Choy® Soy Sauce
2 tablespoons Pure Wesson® Canola Oil
1 pkg (16 oz each) tri-color coleslaw mix
1 can (14 oz each) La Choy® Bean Sprouts, drained
1/2 cup sliced green onions
1 medium lime, cut into 6 wedges
Chopped fresh cilantro, optional
|% Daily Value|
|Total Fat||16 g||24%|
|Saturated Fat||3 g||13%|
|Dietary Fiber||6 g||23%|
|Vitamin C||44 mg||74%|
|Vitamin A||163 iu||3%|
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.
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.
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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