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5 minutes
6 minutes
11 minutes
- 3 tablespoons canola oil
- 1 tablespoon sesame oil
- ½ medium-size white onion, finely chopped
- 2 celery stalks, sliced
- 1 tablespoon chopped fresh ginger
- 3 cups shredded coleslaw mix
- 5 ounces bean sprouts
- 1 (7.1-oz.) pkg. pre-cooked stir-fry noodles
- ¼ cup tamari
- 2 tablespoons mirin or white wine
- In a hot wok, combine canola oil and sesame oil. Stir in onion, celery, and ginger; cook for 1 minute. Add coleslaw mix and sprouts; stir for 2 minutes. Toss in noodles and stir for 1 more minute. Finish by stirring in tamari and mirin for 2 minutes.
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