Recipes

Shanghai Peanut-Noodle Salad

prep time 30 min.
makes 8 servings,
  3/4 cup (175 mL) each.

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

  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 again. 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.

Kraft Kitchens tips

SPECIAL EXTRA

Add shredded cooked chicken breasts to salad with cucumbers.

MAKE AHEAD

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

Nutrition Information

Per Serving: (3/4 cup/ 175 mL)
Calories 230 Total fat 13g Saturated fat 2.5g
Cholesterol 0mg Sodium 340mg Carbohydrate 23g
Dietary fibre 2g Sugars 3g Protein 9g
Vitamin A 10%DV Vitamin C 8%DV Calcium 2%DV
Iron 70%DV