'Thai' Peanut Noodles
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
Minutes Prep time: 25
Minutes Total time: 25
Servings: 6
Difficulty: easy
8 ounces dry fettuccine pasta, uncooked
2/3 cup water
1/2 cup creamy peanut butter
3 tablespoons La Choy® Soy Sauce
2 tablespoons 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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 48 mg | 5% |
Carbohydrate | 45 g | 15% |
Cholesterol | 0 | |
Total Fat | 16 g | 24% |
Iron | 2 mg | 13% |
Calories | 365 kcal | 18% |
Sodium | 574 mg | 24% |
Protein | 13 g | 26% |
Saturated Fat | 3 g | 13% |
Sugars | 9 g | 1% |
Vitamin C | 44 mg | 74% |
Cook pasta according to package directions, omitting salt. Combine water, peanut butter 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 peanut butter 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.
'Thai' Peanut Noodles