Peanut Butter Noodles

Serves 4
  • 1/2 cup plus 1 tbsp. peanut butter
  • 1/2 cup hot water or skim milk (or combination), plus more if needed
  • 4 tbsp. soy sauce or tamari
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. sugar
  • 1/4 tsp. cayenne pepper
  • 2 (7.1 oz.) pouches Ka-me® Hokkien Stir-Fry Noodles or similar prepared stirfry noodles (not dried noodles)
  • 1 tbsp. peanut or sesame oil
  • 2 cloves peeled garlic, finely minced
  • 8 oz. (roughly 1 1/2 cups, or 1/2 pkg.) Kowalski's Stoplight Peppers
  • 5 oz. (roughly 1 1/2 cups, or 1/2 pkg.) matchstick-cut carrots
  • 7 oz. (roughly 3 cups, or 1/2 pkg.) Dole Coleslaw Mix
  • 4 green onions, very thinly sliced on the diagonal, divided
  • 1/3 cup coarsely chopped roasted peanuts
  • 1/4 cup roughly torn fresh basil leaves
  • 1/4 cup fresh cilantro leaves

In a medium mixing bowl, whisk together peanut butter, 1/2 cup water or skim milk, soy sauce, Worcestershire sauce, sugar and cayenne pepper until smooth. Add additional water as needed to loosen sauce (to the consistency of molasses or chocolate syrup); set aside. Remove noodles from outer wrappers; pierce inner bags several times with a knife. Microwave each pouch on HIGH 1 min.; set aside. Meanwhile, in large skillet, heat the oil over medium-high heat; add garlic, peppers and carrots. Stir-fry 3 min. Add coleslaw and half the onions; stir-fry 1 min. Add noodles and sauce; toss to coat. Cook until everything is warm; garnish with remaining onions, peanuts and herbs. Serve immediately.