Asian Noodles
The sauce for these noodles is nice and light, and better yet, low-fat, without oil.
  1. In a large pot cook noodles according to package directions.
  2. Meanwhile, combine tomato paste, water, garlic, vinegar, soy sauce, maple syrup, molasses, peanut butter, lime juice and chili paste, until mixed well.
  3. In large skillet or wok, sauté onion for about 3 minutes, adding small amounts of water to unstick and deglaze (see Notes). Add cabbage and carrots, and cover to lightly steam about 5 minutes, stirring a few times.
  4. Add vegetables and sauce to cooked noodles and toss until well coated. Serve and top with chopped peanuts and scallions if desired.
Recipe Notes

I prefer to use a dry wok for this dish.  If you use a well seasoned wok, it becomes naturally anti-stick and no water is necessary.  The high heat sears the vegetables quickly and makes them more flavorful than steaming.  No need to cover and steam with a wok.  A good stainless wok is definitely worth the investment.