Asian Noodle Slaw

Asian Noodle Slaw

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

Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside.
In a wok or nonstick skillet stir-fry ginger in hot oil over medium -high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute.
Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm.
Makes 4 servings.