Shanghai Peanut-Noodle Salad Recipe

Name: Shanghai Peanut-Noodle Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Makes 8 servings, 3/4 cup (175 mL) each.
Ingredients: 6 Tbsp. Kraft Smooth Peanut Butter; 2 Tbsp. soy sauce; 2 Tbsp. unseasoned rice vinegar; 1 Tbsp. sugar; 1 tsp. chili oil; 2 tsp. sesame oil , divided; 1 pkg. (400 g) fresh Shanghai noodles , uncooked; 1 Tbsp. vegetable oil; 1/2 lb. (225 g) bean sprouts (4 cups); 1 small carrot , cut into matchstick pieces; 1-1/2 cups diagonally sliced English cucumber s, halved; 1/2 cup fresh coriander (cilantro)

Ingredients

6 Tbsp. Kraft Smooth Peanut Butter
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 tsp. chili oil
2 tsp. sesame oil , divided
1 pkg. (400 g) fresh Shanghai noodles , uncooked
1 Tbsp. vegetable oil
1/2 lb. (225 g) bean sprouts (4 cups)
1 small carrot , cut into matchstick pieces
1-1/2 cups diagonally sliced English cucumber s, halved
1/2 cup fresh coriander (cilantro)

	PREP TIME 25m	COOK TIME 5m	TOTAL TIME 30m
YIELD Makes 8 servings, 3/4 cup (175 mL) each.

Instructions

1. Mix first 5 ingredients until well blended. Whisk in 1 tsp. sesame oil; set aside.
2. Cook noodles as directed on package; drain. Rinse with cold water; drain. Place in large bowl. Add remaining sesame oil; toss to coat.
3. Heat vegetable oil in wok on high heat. Add sprouts and carrots; stir-fry 2 min. Add to noodle mixture with cucumbers and peanut butter mixture; mix lightly. Top with coriander.

Side Dishes