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


Add shredded cooked chicken breasts to salad with cucumbers.


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