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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

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

  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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