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Shanghai Peanut-Noodle Salad Recipe

Shanghai Peanut-Noodle Salad
Source: Kraft

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

A recipe from Kraft

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