- Cook rice noodles according to package directions. While noodles cook, stir together ingredients for peanut dressing until smooth. Set aside.
- Strain noodles and rinse with cool water. Add to a large bowl. Add chopped vegetables to bowl with noodles. Top with half of the dressing and gently toss to combine. Refrigerate until chilled, about 20 minutes.
- Serve peanut noodle salad on a serving platter and top with peanuts, cilantro and remaining dressing. Serve with lime wedges.
Snap Pea & Peanut Noodle Salad
Yield
Serves 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
40 minutes
kikkoman products used:
ingredients
8 ounces rice noodles
1 cup snap peas, sliced in half
½ cup julienned cucumber
½ cup julienned red bell pepper
½ cup shredded carrots
For Dressing
⅓ cup unsalted creamy peanut butter
2 tablespoons Kikkoman® Less Sodium Soy Sauce
1 tablespoon Kikkoman® Sesame Oil
2 tablespoons lime juice
2 tablespoons water
1 tablespoon agave nectar
For Serving
¼ cup chopped peanuts
2 tablespoons chopped cilantro
Lime wedges
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
