Chile Milli Noodles

• 200 g (1/2 of 400-g pkg.) thin egg noodles, uncooked
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1 cup fresh coriander (cilantro)
• 2 fresh green chiles, stemmed
• 1 piece gingerroot (1 inch), sliced
• 1 Tbsp. oil
• 1 cup coleslaw blend (cabbage slaw mix)
• 1 cup sliced red onions
• 1 cup fresh bean sprouts
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. lemon juice Safeway 4 ct For $5.00 thru 02/09

1. Cook noodles as directed on package, omitting salt; drain.
2. Place in large bowl.
3. Add dressing; toss to coat.
4. Process coriander, chiles and ginger in food processor until minced.
5. Heat oil in large skillet on high heat.
6. Add coleslaw blend and onions; cook and stir 2 min.
7. Add bean sprouts and coriander mixture; cook and stir 2 min.
8. Add coleslaw mixture to noodles with soy sauce and lemon juice; toss to coat.

olive oil, fresh coriander, green chiles, gingerroot, oil, cabbage slaw, red onions, fresh bean sprouts, soy sauce, lemon juice

Taken from www.kraftrecipes.com/recipes/chile-milli-noodles-129368.aspx (may not work)