Dragon Bowl Noodles

• 1/3 cup Kraft Asian Sesame Dressing
• 1 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. Sriracha sauce (hot chili sauce)
• 3 cloves garlic, minced
• 220 g spaghetti, uncooked
• 1 Tbsp. oil
• 2 carrots, cut into matchlike sticks
• 1 red pepper, cut into thin strips
• 4 eggs, beaten
• 1/4 cup chopped fresh cilantro
• 3 green onions, cut into thin slices, divided

1. Whisk dressing, soy sauce, Sriracha sauce and garlic in small bowl until blended.
2. Cook spaghetti as directed on package, omitting salt.
3. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
4. Add carrots and peppers; cook and stir 3 min.
5. or until crisp-tender.
6. Transfer to plate.
7. Add eggs to skillet; cook and stir on medium heat 2 min.
8. or until set; transfer to separate plate.
9. Drain spaghetti, reserving 1/4 cup cooking water.
10. Add cooking water to skillet along with dressing mixture; stir.
11. Bring to boil.
12. Add spaghetti; toss to evenly coat.
13. Add cooked vegetables, eggs, cilantro and half the onions; mix lightly.
14. Transfer to serving bowl; top with remaining onions.

sesame dressing, soy sauce, sriracha sauce, garlic, oil, carrots, red pepper, eggs, fresh cilantro, green onions

Taken from www.kraftrecipes.com/recipes/dragon-bowl-noodles-177781.aspx (may not work)