This has become a favorite in our house…easy, delicious, and healthy. I have made the noodle slaw minus the noodles and it was just as delicious…you can add bell peppers, jalapenos, or dry roasted peanuts to jazz it up. Note of caution: Peanut sauce has a kick, as does the cayenne. I also use the peanut sauce/carrot juice mixture as a salad dressing and it is seriously delicious.
Asian Noodle Slaw (Serves 4)
6 oz. mutligrain spaghetti or soba (buckwheat) noodles (find in Specialty/Asian foods aisle)
1/3 cup peanut sauce (I am addicted to this stuff!)
1/3 cup carrot juice
1 TBSP. finely chopped, peeled fresh ginger
1 TBSP. canola oil
1 16 oz. pkg. shredded broccoli slaw
3/4 cup shredded carrot (about 2)
Cook pasta according to directions; drain. Return to pan and snip pasta (with scissors) into small pieces; cover and keep warm. Wisk together peanut sauce and carrot juice in small bowl and set aside.
In wok or large nonstick skillet, stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add broccoli slaw and carrot. Cook for 1 minute, stirring constantly.
1/2 lb. fresh tuna fillet (usually enough for two)
1/4 tsp. shichimi (Japanese 7-spice powder) or pinch of cayenne
1/3 cup soy sauce
Season tuna with shichimi or cayenne (I use cayenne, but just a pinch) and marinate in soy sauce for 5 minutes, turning half way through to make sure all of tuna is marinated. Sear or grill tuna in a medium-hot skillet spritzed with nonstick cooking spray for 1.5 minutes on each side (if thicker cut, a little longer…you want good color on each side). Cut into horizontal strips, against the grain and serve wih noodle slaw.