Shanghai Peanut-Noodle Salad

• 6 Tbsp. Kraft Smooth Peanut Butter
• 2 Tbsp. soy sauce
• 2 Tbsp. 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)

1. Mix first 5 ingredients until well blended.
2. Whisk in 1 tsp.
3. sesame oil; set aside.
4. Cook noodles as directed on package; drain.
5. Rinse with cold water; drain.
6. Place in large bowl.
7. Add remaining sesame oil; toss to coat.
8. Heat vegetable oil in wok on high heat.
9. Add sprouts and carrots; stir-fry 2 min.
10. Add to noodle mixture with cucumbers and peanut butter mixture; mix lightly.
11. Top with coriander.

butter, soy sauce, rice vinegar, sugar, chili oil, sesame oil, noodles, vegetable oil, bean sprouts, carrot, cucumbers, fresh coriander

Taken from www.kraftrecipes.com/recipes/shanghai-peanut-noodle-salad-127901.aspx (may not work)