Side Dish

Shanghai Peanut-Noodle Salad

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prep time

30 min

total time

30 min

makes

8 servings, 3/4 cup (175 mL) each

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kraft

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What You Need

6 Tbsp. Kraft Smooth Peanut Butter

2 Tbsp. soy sauce

2 Tbsp. 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 cucumbers, halved

1/2 cup fresh coriander (cilantro)

Make It

MIX first 5 ingredients until well blended. Whisk in 1 tsp. sesame oil; set aside.

COOK noodles as directed on package; drain. Rinse with cold water; drain. Place in large bowl. Add remaining sesame oil; toss to coat.

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.

kraft kitchens tips

Special Extra

Add shredded cooked chicken breasts to salad with the cucumbers.

Make Ahead

Salad can be prepared ahead of time. Refrigerate up to 6 hours before serving.

Shanghai Noodles

Shanghai noodles are thick egg noodles that are sold fresh in Asian markets. If Shanghai noodles are unavailable, you can use Japanese udon noodles, linguini or spaghetti instead.