Serves: 4
Total Calories: 338
1. For dressing, in small food processor bowl combine vinegar, olive oil, soy sauce, chili peppers, lemongrass, cilantro and sesame oil. Cover and process until nearly smooth. Set aside.
2. Cook noodles according to package directions, except add asparagus, pea pods and carrots during the last 2 minutes of cooking. Drain.
3. Meanwhile, cook MORNINGSTAR FARMS MEAL STARTERS Veggie Steak Strips according to package directions.
4. In large bowl toss together noodle mixture, steak strips, dressing and cashews.
*NOTE: If desired, omit toasted sesame oil. Instead stir 2 teaspoons toasted sesame seeds into dressing mixture before tossing with noodle mixture.
This Spicy Thai Vegan Steak & Noodles With Chili & Lemongrass Dressing recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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