This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 Tbsp. Kraft Smooth Peanut Butter
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar
1 Tbsp. sugar
1 tsp. chili oil
2 tsp. sesame oil, divided
1 pkg. (400 g) fresh Shanghai noodles, uncooked
1 Tbsp. vegetable oil
1/2 lb. (225 g) bean sprouts (4 cups)
1 small carrot, cut into matchstick pieces
1-1/2 cups diagonally sliced English cucumbers, halved
1/2 cup fresh coriander (cilantro)
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How do I 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!
Add shredded cooked chicken breasts to salad with the cucumbers.
Salad can be prepared ahead of time. Refrigerate up to 6 hours before serving.
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.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 2.5 g
Cholesterol 0 mg
Sodium 340 mg
Carbohydrate 23 g
Fibre 2 g
Sugars 3 g
Protein 9 g
8 servings, 3/4 cup (175 mL) each
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.