MSPrebiotic® Shandong Noodle Salad with Garlic Peanut Sauce

by Red River College May 23, 2018

MSPrebiotic® Shandong Noodle Salad with Garlic Peanut Sauce

A traditional noodle salad with a tasty garlic sauce that is a perfect light summer meal.


  • 2 bundles Somen Noodle
  • 1 cup Cucumber, julienned
  • 4 Tbsp Green Onion, sliced
  • 1 cup Carrot, julienned
  • 2 Eggs
  • 2 tsp Canola Oil

For Sauce

  • 4 Tbsp Tahini
  • 3 cloves Garlic, minced
  • 2 cups Ice Cubes
  • 2 Tbsp Peanut Butter, smooth
  • ½ cup Water
  • 2 Tbsp Rice Vinegar
  • 1 tsp Sea Salt
  • 2 tsp MSPrebiotic®

Takes , serves 4 servings (1¼ cup per serving).


  1. For Garlic Peanut Sauce: In a small bowl mix together the tahini paste, peanut butter, minced garlic, rice vinegar, MSPrebiotic, salt and water until smooth.
  2. For Shandong Noodle Salad: Cook the noodles by the directions on the package. Once cooked drain the noodles and place under cold running water until chilled.
  3. Drain the noodles well to remove any excess water. Transfer to a bowl and toss with 2 tsp of canola oil to prevent the noodles from sticking together.
  4. Bring a small pot of water to a boil. Blanch the julienned carrots in the water for 30 seconds until just soft. Transfer to an ice bath to chill.
  5. Once carrots are cool squeeze out excess moisture and set aside.
  6. Divide the cooked noodles between 2 bowls and top with the carrots, cucumber, green onion, and a sunny side up egg.
  7. To serve, drizzle each bowl with garlic peanut sauce and garnish with sesame seeds if desired.

Red River College
Red River College


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