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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 Kitchen 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.

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Servings

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

Nutritional Info

Serving Size 3/4 cup (175 mL)

AMOUNT PER SERVING
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* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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