1. Cook pasta according to package directions; drain, return to pan. Using kitchen scissors, snip pasta in small pieces. Cover; keep warm. In a bowl whisk together peanut sauce and carrot juice; set aside. 

2. In a wok or nonstick skillet stir-fry ginger in hot oil over medium-high heat for 15 seconds. Add broccoli slaw and carrots. Cook; stir for 1 minute. 

3. Add peanut sauce mixture to skillet. Stir to coat vegetables. Cook and stir 2 minutes more. Add pasta. Using tongs, toss to coat. Serve warm. Makes 4 servings.

4. Beefy Asian Noodle Toss: Partially freeze 12 ounces boneless beef sirloin steak. Thinly sliced beef across the grain into bite-size strips. Prepare stir-fry as above through Step 2. Remove vegetables from wok. Add beef strips to hot wok. Cook and stir 2 to 3 minutes or until beef is brown. Continue as directed in Step 3, adding vegetables to wok with sauce mixture.