- 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.
Chilled Peanut Noodle Salad
Yield
Makes 4 to 6 servings
kikkoman products used:
ingredients
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
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
