Cook noodles according to instructions.
Heat a wok over medium high heat. Add in and whisk together chicken stock, Yoshida's, peanut butter, honey, ginger, red pepper flakes and diced red pepper for about 1 minute. If needed, add a little slurry of corn starch and water to thicken the sauce.
Add in cooked noodles, peas, and carrot. Toss to thoroughly coat noodles with sauce. Remove from heat and serve. Garnish with some diced green onion.
I was surprised about the heat of the noodles, since there wasn't that much red pepper flake but I guess the ginger kicked it in. Don't get me wrong, it made my mouth happy but it was as hot as I would like it. If you don't like spicy heat, cut the red pepper flake to 1/4 tsp. I used dried egg noodles from an Asian market but you could just use spaghetti.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 23 (37%)|
|Amt Per Serving||% DV|
|Total Fat 2.6g||3 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 1.2g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 1.8mg||1 %|
|Sodium 109.4mg||4 %|
|Potassium 164.8mg||4 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 5.7g|
|Protein 3.1g||4 %|
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Calories per serving: 62
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