Cold Peanut Noodle Salad
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![Preparation time]()
Prep time15 min![Cooking time]()
Cooking time5 min![Servings]()
PortionsPortions 2![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.
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