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Chile Milli Noodles
Chile Milli Noodles

Chile Milli Noodles

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Cook Minutes 17 Min
Prep : 10 Min Cook: 7 Min
Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing is a great shortcut to using chopped basil and oil in this recipe.
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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 chilies, 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
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Step 1
Cook noodles as directed on package, omitting salt; drain. Place in large bowl. Add dressing; toss to coat.
Step 2
Process coriander, chiles and ginger in food processor until minced. Heat oil in large skillet on high heat. Add coleslaw blend and onions; cook and stir 2 min. Add bean sprouts and coriander mixture; cook and stir 2 min.
Step 3
Add coleslaw mixture to noodles with soy sauce and lemon juice; toss to coat.
Kraft Kitchen Tips!
Substitute 200 g angel hair pasta for the uncooked noodles.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 1.5 g
8 %
Cholesterol 50 mg
Sodium 460 mg
19 %
Carbohydrate 48 g
Fibre 3 g
Sugars 6 g
Protein 11 g
Vitamin A
6 %
Vitamin C
120 %
6 %
15 %
Makes 4 servings, 1 cup (250 mL) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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