Serves 4

Ingredients Prepared:

   6 oz.  multigrain spaghetti or soba (buckwheat) noodles
   1/3 cup  peanut sauce
   1/3 cup  carrot juice
   1 Tbsp.  finely chopped, peeled fresh ginger
   1 Tbsp.  canola oil
   1 16-oz. pkg.  shredded broccoli (broccoli slaw mix)
   3/4 cup  shredded carrots

How to Cook:

Cooking Noodles

Cook noodles according to the package directions until tender but still firmly, drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm.

Making Sauce

Whisk together peanut sauce and carrot juice in a bowl, set aside.

Saute Ingredients

In a wok stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for about 1 minute.

Adding Noddles and Stir-Fry

Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat then serve in warm.