'Thai' Peanut Noodles

By carvalhohm2

Ingredients

• 8 ounces dry fettuccine pasta, uncooked
• 2/3 cup water
• 1/2 cup Creamy Peanut & Natural Honey Spread
• 3 tablespoons Soy Sauce
• 2 tablespoons Canola Oil
• 1 pkg (16 oz each) tri-color coleslaw mix
• 1 can (14 oz each) Bean Sprouts, drained
• 1/2 cup sliced green onions
• 1 medium lime, cut into 6 wedges
• Chopped fresh cilantro, optional

Details

Servings 6
Preparation time 25mins
Cooking time 25mins
Adapted from readyseteat.com

Preparation

Step 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.

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.