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Chinese Noodle Salad

Thrifty.Chef's picture
Ingredients
  Thin egg noodles/Thin spaghetti 3⁄4 Pound (Very Thin)
  Creamy peanut butter 5 Tablespoon
  Warm water 5 Tablespoon
  Vegetable oil 6 Tablespoon
  Soy sauce 5 Tablespoon
  Salt 1⁄8 Teaspoon
  Sugar 1 Tablespoon
  Red wine vinegar/White wine vinegar 1⁄4 Cup (4 tbs)
  Garlic 2 Clove (10 gm), peeled and minced
  Chopped green onions 1⁄4 Cup (4 tbs)
Directions

1. Cook the noodles according to package directions, drain in a colander, and rinse under cold running water. Drain again thoroughly.
2. While the noodles are cooking, mix the peanut butter and warm water in a serving bowl to make a smooth paste. Stir in the oil, soy sauce, salt, sugar, vinegar, garlic, and green onions. Add the noodles and toss thoroughly. Serve the salad at room temperature.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Onion
Interest: 
Everyday

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