1. Pat beef dry with paper towels and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high until shimmering. Add beef and cook, stirring occasionally, until lightly browned all over, about 5 minutes. Transfer to a plate.

2. Add broccoli slaw, snap peas, onions, and peppers to now-empty skillet and cook, stirring occasionally, until just tender, about 5 minutes. Add noodles, beef, miso-ginger sauce, and water and continue to cook, stirring frequently, until noodles are coated and beef is cooked through, 2 to 3 more minutes. Divide among plates and sprinkle with basil before serving.

Hannaford fresh Magazine, May-June 2022