Home Cooks > Recipes > Chilled Peanut Noodle Salad
Yield: Makes 4 to 6 servings
1/2 pound uncooked vermicelli
1 cucumber, peeled, halved lengthwise, seeded and thinly sliced
1/2 cup halved and sliced radishes
1/4 cup packed fresh cilantro leaves
2 tablespoons chopped green onion and top
1/3 cup crunchy natural peanut butter
3 tablespoons Kikkoman Rice Vinegar
1 tablespoon Kikkoman Soy Sauce
3/4 teaspoon salt
3/4 cup Pearl® Organic Soymilk Original
- Cook vermicelli according to package directions. Drain and rinse immediately under cold water to cool; drain well.
- Combine noodles, cucumber, radishes, cilantro and green onion in large serving bowl. Cover and refrigerate 2 hours, or until thoroughly chilled.
- Meanwhile, blend peanut butter, vinegar, soy sauce and salt. Stir in soymilk until well blended. Cover and refrigerate.
- Just before serving, pour peanut butter dressing over noodle mixture and toss together until all pieces are evenly coated.