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recipe image Cold Peanut Noodle Salad

Cold Peanut Noodle Salad

Cold Peanut Noodle Salad

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  • Preparation timePrep time15 min
  • Cooking timeCooking time5 min
  • ServingsPortions2
  • DifficultyDifficultyEasy


  • 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.)


  1. Cook udon noodles in boiling water for 4 minutes. Drain and rinse with cold water.
  2. 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.
  3. 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.
  4. Just before serving, top noodles with green onions, herbs, and peanuts.

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