Cold Peanut Noodle Salad
Cold Peanut Noodle Salad
Be the first to rate this
![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time5 min![Servings]()
Portions2![Difficulty]()
DifficultyEasy
Ingredients
- 10 ounces udon noodles
-
2 tablespoons Country Crock Plant Butter Tub with Olive Oil, melted
![olive oil spread]()
- 1 cup smooth peanut butter
- 1/4 cup soy sauce
- 4 teaspoons chili garlic paste
- 2 tablespoons + 2 teaspoons rice vinegar
- 1 - 1 1/2 cups water
- 4 cups mixed vegetables, such as shredded carrots, shredded red cabbage, and sliced sugar snap peas
- sliced green onions, for garnish
- finely chopped herbs, such as basil, mint, and cilantro, for garnish
- chopped peanuts, for garnish
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Cook udon noodles in boiling water for 4 minutes. Drain and rinse with cold water.
- Combine Country Crock® Plant Butter, peanut butter, soy sauce, chili garlic paste, and rice vinegar in a blender, and blend on high speed until smooth. Reduce speed and slowly add water to thin the sauce. The sauce should be pourable, but still creamy and a little bit thick.
- Toss noodles with peanut sauce. Gently fold in vegetables. Serve noodles right away, or transfer to the fridge for a few hours to allow the flavors to marinate.
- Just before serving, top noodles with green onions, herbs, and peanuts.
Tell us what you think below
Please enter your feedback before submit
You have already submitted your review, please change something to update.
Please enter your feedback below 500 characters
Error in submitting your feedback, please try later.
Nothing to add, thanks!
Thanks for sharing your feedback!
This pop-up will close automatically
