Mix dressing, soy sauce and honey. Dissolve cornstarch in water. Cook pasta as directed on package, omitting salt.
Meanwhile, heat oil in wok or large skillet on medium-high heat. Add onions; stir-fry 2 min. Add ginger and garlic; stir-fry 1 min. Stir in broth, peas and carrots; bring to boil. Cover; cook 2 min. Stir in dressing mixture, then cornstarch mixture; cook and stir 1 min. or until thickened.
Drain pasta; place on platter. Top with vegetable mixture and sesame seed.
Bucatini is a long hollow pasta that resembles thick spaghetti.
Substitute spaghetti for the bucatini. Or, use 1 pkg. (14 oz.) pre-cooked Shanghai, udon, or yellow miki noodles.
The colorful carrots in this tasty low-calorie, low-fat, low-sodium main dish are rich in vitamin A.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.