warm water to thin, if necessary. Place 3 ounces of prepared Soba noodles on each serving plate. Rest for 5-10 minutes, then cut and add to the veggies. Prepare Salad: Add dry Soba noodles to boiling water. Sugar Snap Pea and Carrot Soba Noodles. Whisk all ingredients for the peanut sauce together in a small bowl until creamy. Transfer the noodles to serving bowls and top with the remaining sesame seeds and diced avocado. Spicy Peanut Soba Noodle Salad. Spicy Peanut Soba Noodle Salad. Soba is another famous Japanese noodle with buckwheat flour. Add in the chopped cilantro and peanuts and toss gently. In small bowl, combine with remaining dressing ingredients. Toss the noodles to coat with sauce until the spinach has just wilted then add the steamed broccoli. Total time: 25 minutes. When done, drain and toss with sesame oil to noodles don't stick. Place the cucumbers, bell peppers, kale, and scallions in a large bowl. Of course, this veggie-filled noodle dish works well with lots of different vegetable combos. Cook the noodles according to packagedirections. Then add the water and whisk vigorously until combined. Rinse under cold water until the noodles are completely cold. Peanut Soba Noodle Salad. Step 1. Add the vegetables (mushrooms, sliced vegetables, and optional corn), roasted peanuts, and cilantro to the bowl. Bring a large pot of water to boil and cook soba noodles for 4-5 minutes. VEGGIES: Prep all your veggies and toss together in a bowl. Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. While the noodles are cooking, make the dressing. Soba is another famous Japanese noodle with buckwheat flour. Instructions Checklist. Add the soba noodles and cook according to the instructions on the package. Salad 90gm soba noodles 2 spring onions 12 snowpeas ½ a lebanese cucumber 1 red chilli Handful fresh coriander Garnish with toasted peanuts or almonds, fresh cilantro, and green onion. Add the oil, peanut butter, tamari or soy sauce, mirin, vinegar, maple syrup or honey, lime juice and sriracha (feel free to add more if you like it spicy!). They're thinner than udon noodles but thicker than egg noodles, and they have a distinct nutty flavor. How to Assemble the Salad. Taste and add additional lime juice if desired. Pour sauce over noodles and toss well to coat. Toss salad with half of the peanut dressing, add drained Soba noodles and toss with remaining peanut dressing 10. On serving platter, add noodles, carrots, mung bean sprouts, cabbage, bell pepper and lightly mix together. Add coconut milk, peanut butter, soy sauce, sugar and pepper flakes. Add remaining salad ingredients and toss to combine. Pour the sauce over the soba noodles. In the meantime, put the garlic clove in a mini food processor and process until finely chopped. In a large bowl, add peppers, cabbage, green onion, cucumber and snap peas. Servings: Makes 6 side-dish or 4 vegetarian main-course servings. Transfer the cooled noodles into a bowl, add the vegetables, and toss in the dressing. CHICKEN: Bake the marinated chicken for 15-20 minutes. 1/2 cup peanuts. Add the peanut butter and red curry paste and cook over moderately low heat, stirring, until smooth, about 2 minutes. Add the noodles and vegetables to a large bowl then add in your peanut butter sauce and toss well. Explore. This cold soba noodle salad with a spicy peanut sauce is an incredibly flavorful vegan meal with the perfect amount of crunch and freshness.. Today. Cook soba noodles for 3-4 minutes ensuring it is not overcooked. Add salt to taste. Instructions. You can serve it hot (with hot soup) or chilled. Add a little noodle water at a time to loosen the dressing. Add the cold noodles to the serving bowl and toss again. It is pretty distinctive compared to others since this type has a nutty flavor and a slightly chewy texture. Healthy Asian slaw made with cabbage, carrots and soba noodles, tossed in a bold peanut-sesame sauce. Whisk in the coconut milk, chicken stock, soy sauce and sugar and simmer until. Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Finely grate ginger and garlic and put in a small bowl. Meet your new breakfast bestie. Drain, and rinse under cold running water. Then chop tofu and bake at 400 for 20 minutes with a little sesame oil, ginger &garlic powder and salt and pepper. Set noodles aside. Add the noodles back to the pot with the sauce and spinach. Add an additional tablespoon of water if the dressing is too thick. Cook the soba noodles according to the package's instructions. Find calories, carbs, and nutritional contents for Sodexo Workplace - Thai Peanut Soba Noodle Salad and over 2,000,000 other foods at MyFitnessPal Add the broccoli cole slaw and carrots. This recipe is perfect for both. ¼ cup chopped peanuts Directions: In a medium saucepan over medium-high heat, warm oil. In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, hot sauce, ginger, and garlic until completely smooth. In a large salad/mixing bowl, place noodles on the bottom and add all the vegetables. May 1, 2018 - This cold Soba Noodle Salad with Easy Peanut Sauce is a filling Vegan entree that is perfect for an on-the-go lunch or light dinner. 5. If using frozen edamame, run under hot water for a few minutes to defrost and set aside. Aug 15, 2012 - Get Peanut Soba Noodle Salad Recipe from Food Network. While the noodles cook, prepare the peanut sauce by mixing all the sauce ingredients together. Total time: 25 minutes. In a large mixing bowl, combine the chilled soba noodles, cucumbers, scallions, cilantro, edamame and peanut sauce. Touch device . Cook the noodles until al dente, according to package directions. Taste and add additional hot sauce to taste. Drizzle each mound of noodles with 1 tablespoon of dressing. Add the cucumber, red pepper, carrots, and the white parts of the green onions, and toss to combine. After draining, run noodles under cold water. (Tip: soba noodles seem to be more finicky than regular whole wheat pasta, so really, you need to cook them in a lot of water, be sure not to overcook them, and rinse them immediately.) Add the cooked and cooled soba noodles to the bowl and toss to evenly coat with the dressing. PEANUT SOBA NOODLE SALAD. Add two-thirds of the snap peas, cucumbers, cilantro and chiles, reserving the rest . Meet your new breakfast bestie. On serving platter, add noodles, carrots, mung bean sprouts, cabbage, bell pepper and lightly mix together. Toss with 1 teaspoon sesame oil. Bring a large pot of salted water to boil. Pour the sauce over the warm noodles and toss to combine. Toss. Wash in cold water and set aside. Once they are done cooking, drain the noodles, but reserve ½ cup of the cooking water for later. Add the noodles and drizzle with the peanut sauce. I'm pretty sure these vegan soba noodles were inspired by the recent feature that Bon Appetit magazine did on cold noodle salads. Test for seasoning and adjust according to personal preference. Slice the celery on the bias and chop the cabbage into thin strips. Big a large pot of water to a boil. Soba noodles are a little different from the noodles you may generally have. Add all the remaining ingredients and give the mixture a good whisk. Remove the noodles from the stove, pour them into a colander, and immediately rinse with cold water. chicken breast 1 red bell pepper Cover and chill in the fridge for 30 minutes (though you can eat . Food, Pasta, Recipes, Salad Soba Noodles Salad with Peanut Butter and Tahini Dressing. Mix 1 dressing . Top with noodles and arrange vegetables on top. Add the noodles and vegetables to a large bowl then add in your peanut butter sauce and toss well. Combine sauce ingredients in blender and blend until very smooth. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Divvy the julienned veggies (cucumber, bell peppers, radishes and onion), green onions and . Healthy, vibrant, and fresh, this nutrient-dense noodle dish is packed full of goodness. Instructions. Place on a burner over medium low heat. Ingredients. While the noodles are cooking, make the dressing. In a large bowl, whisk together the peanut butter, soy sauce, rice vinegar, sesame oil, ginger and red pepper flakes. Aug 15, 2012 - Get Peanut Soba Noodle Salad Recipe from Food Network. To that add the hot water, soy sauce, lime juice, honey . In a small bowl whisk together sesame oil, soy sauce, fish sauce, ginger, peanut butter, rice wine vinegar, honey, lime juice, minced garlic, and red pepper flakes. Taste and adjust salt and flavor then top with sesame seeds, roasted peanuts, and green onions and serve. Set aside. Drain well and let cool. They're made with buckwheat flour, which makes them naturally gluten-free. Feel free to swap sugar snap peas for other seasonal vegetables like chopped bell peppers. Sauce ¼ cup peanut butter ½ tbsp rice wine vinegar ½ tbsp. Recipe yields 4 generous servings or 8 side servings. In a blender or food processor combine the infused oil, peanut butter, soy sauce, honey, water, rice vinegar, sriracha sauce, and red pepper flakes. To serve, garnish with your desired amount of roasted peanuts, white sesame seeds, and cilantro leaves. Garnish with chopped peanuts, chives or . You can serve it hot (with hot soup) or chilled. 2015 Update: There's a fresher, lighter version of these noodles on the site: Takeout-Style Sesame Noodles Peanut Sesame Noodles Adapted from Gourmet, June 2002. Allow to marinade for at least four hours (or overnight if preferred). Meanwhile, warm 2 tablespoons olive oil in a large skillet over medium heat. Remove from the water and place in ice water with noodles. CHICKEN: Bake the marinated chicken for 15-20 minutes. Drain and rinse with cold water. Wash in cold water and set aside. Assemble Soba Noodle Salad: In small bowl, add cooked soba noodles and drizzle with 1/3 cup of peanut sauce, stir to coat noodles. 4. In the meantime, combine the olive oil, peanut butter, tea, garlic cloves, tamari or soy sauce, mirin, vinegar, honey, red pepper flakes, and juice from 1/4 of the lime in a blender, then blend until smooth. Spicy Foods Looking for Something Else? Whisk well. Add the cooled cooked noodles to a large bowl together with shredded purple cabbage, shredded carrots, thinly sliced bell peppers, chopped cilantro, and sliced green onions. And best of all, this salad can satisfy your lunch or dinner cravings. Add the noodles and veggies to the bowl and toss to combine. Set aside. 5 tablespoons peanut butter 5 tablespoons water 5 tablespoons soy sauce, or tamari for gluten free 2 tablespoons sesame oil (optional - for flavor) 2 tablespoons honey juice of 1 lime 1 clove garlic 1/4 cup chili sauce like sriracha (more or less depending on spice tolerance) 1/2 cup peanuts For the Salad: 1 lb. Aug 15, 2012 - Get Peanut Soba Noodle Salad Recipe from Food Network. Drain in colander, rinse with cold water and chill while you prepare the remaining ingredients. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Pour 1/4 cup peanut sauce into each dressing container. Instructions. Divide noodles evenly between the 5 containers. Add on the peanuts, cilantro, and sesame seeds. Drain and rinse under cold water until cool (if noodles get sticky, rinse again with cool water). Explore. Garnish with chopped peanuts, chives or . Place noodles in a large bowl. 12 ounces extra-firm (organic) tofu, cut into small cubes (feel free to heat the tofu in a skillet if you like, but cold is good too) herb flowers, optional. Instructions. Add garlic and cook, stirring frequently, for 1 minute. Pinterest. Dry off with paper towels and place in a large bowl. Cook the carrots and peppers for about 2 minutes. Roughly chop the cilantro and peanuts. Add the broccoli rabe and season with a dash of salt and a small pinch of red pepper flakes. Touch device users, explore by touch or with swipe gestures. Drain noodles. 1. Healthy, vibrant, and fresh, this nutrient-dense noodle dish is packed full of goodness. Blend the Peanut Sauce: while noodles are cookig, blend the peanut sauce ingredients together using a blender until smooth. Transfer to medium bowl and dress liberally with peanut sauce, reserving some. Drain the noodles and vegetables from the water. Cook, stirring for about 5 minutes, until noodles and vegetables are just tender (but not overcooked), and liquid has been absorbed. Add Noodles. Cover, and place in the fridge until ready to use. Boil a big pot of water. Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Cut cucumber halves into half-moon-shaped slices. VEGGIES: Prep all your veggies and toss together in a bowl. 1 tablespoon white sesame seeds 1 tablespoon black sesame seeds 1/4 cup fresh coriander leaves for garnish. Advertisement. Once you have julienned all your vegetables, combine with the cool Soba Noodles and chopped Cilantro in a large bowl. When autocomplete results are available use up and down arrows to review and enter to select. Toss the noodles around, so the cold water cools all the noodles. Pour peanut sauce over salad, toss till combined, you want the entire salad coated in peanut sauce. Assemble Soba Noodle Salad: In small bowl, add cooked soba noodles and drizzle with 1/3 cup of peanut sauce, stir to coat noodles. Meanwhile, as the noodles are cooking, whisk together all of the peanut sauce ingredients until combined. Cook noodles according to package directions- I boiled mine for around 6 min. Drain noodles and rinse in cold water. Sprinkle the salad with the parsley, sesame seeds and peanuts, and drizzle with the dressing to taste. This recipe is perfect for both. Bring a large pot of water to a boil and cook your Soba Noodles according to package instructions; mine required only 4 minutes. Toss until everything is well combined and evenly coated in the sauce. Place in a sealed bag with 1/2 cup of the prepared sauce. Instructions. Then add the water and whisk vigorously until combined. To make the dressing add the PB2 Crunchy Peanut Butter Powder to a glass jar. Process until smooth. Place the soba noodles in a large bowl and add the veggies in. Toss everything until combined. 6. Scale Serve chilled Enjoy! Soba noodle salad with peanut dressing - it is creamy, savory, slightly sweet and a touch sour. Today. . Soften peanut butter in microwave for 30 seconds. It took a 1/2 for me to make it right. Print Recipe. Toss: Place shredded veggies, bell pepper, scallions, cilantro and jalapeño into a serving bowl. Whisk to combine. Chop up your vegetables and set aside. Add liquid to skillet with vegetable mixture, and add dried soba noodles. Meanwhile, make the sauce: In a medium bowl, combine the peanut butter, soy sauce, maple syrup, lime juice, sesame oil, chile oil or. Instructions. The spicy peanut sauce is addictive. For the dressing combine all ingredients, whisk till smooth. Toss until evenly combined. Return water to a boil and cook soba noodles according to package instructions. Cook noodles in boiling salted water according to package directions. Bring a large pot of salted water to a boil. It is pretty distinctive compared to others since this type has a nutty flavor and a slightly chewy texture. Now to cook the veggies, start with sauteing the onion in a little sesame oil. Add on 3/4 of a cup of the spicy peanut sauce and toss with tongs or salad fork/spoon to coat the noodles and vegetables. Drain off the soba noodles and add them to a large mixing bowl with all prepared veggies and peanut sauce. Refrigerate until ready to eat. Drizzle 2 tablespoons of peanut sauce over vegetables and noodles. FOR THE SALAD: Cook soba noodles according to package instructions. 10. In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, hot sauce, ginger, and garlic until completely smooth. Pour in dressing, mix thoroughly until noodles and vegetables are evenly coated. Add the dressing to the bowl with the noodles and toss to combine. Instructions. If it is too thick, add more warm water as necessary. In a medium bowl, mix together peanut butter, broth, orange juice, and soy sauce with a whisk until mixed well (may still be lumpy). Recipe Notes This salad is best to be served room temperature or cold. tamari 1 tbsp sesame oil ½ tbsp. Boil the soba noodles per package instructions.In the last minute or so of cooking toss in the asparagus. Boil for 4 minutes. In the bottom of a large mixing bowl, whisk together the sesame oil, soy sauce, brown sugar, peanut butter, garlic-chile sauce, scallions, and half of the sesame seeds. January 22, 2017 January 29, 2017 Ronit Penso Tasty Eats. Combing peanut sauce ingredients in a small bowl. Drizzle 2 tablespoons of peanut sauce over vegetables and noodles. When autocomplete results are available use up and down arrows to review and enter to select. Set aside. Whisk together the peanut butter, hoisin, chili-garlic sauce, 1 tablespoon of the lime juice, 1/2 teaspoon of the sesame oil, the reserved 2 tablespoons noodle water and a large pinch salt in a. Toss again. Add the noodles to a large bowl then add the cucumbers, carrots and bell peppers. Add dressing to taste and enjoy! Feel free to swap sugar snap peas for other seasonal vegetables like chopped bell peppers. Prepare the peanut sauce. Purée peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest, and ¼ cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 Tbs. Place lids on containers. Quick & Easy More Noodles Recipes 5 Ingredients or Less Highly Rated Chilled Peanut Soba Noodles 71 Soba Noodle Salad 2 Soba Noodle Salad 17 Soba. Bring the pot of water back to a boil. In a medium bowl combine the peanut butter, sesame oil, Sriracha sauce, soy sauce, rice vinegar, lime juice, water, and salt. In a medium size bowl, whisk together, peanut butter, tamari (soy), garlic, chilies, honey, sesame oil, lime juice. Drain and rinse with cold water to cool. Add the Cabbage, Carrot, Cucumber, and Cilantro to a large bowl. Prepare the pork tenderloin by patting dry. Pour in the peanut sauce and use tongs to give everything a good toss. It will be thick. Cook noodles according to package directions, drain and rinse under cool water to remove starch and stop cooking. Once the noodles are cooked, rinse them under room temperature water to slightly cool them down slightly, then add them to a mixing bowl with the rest of the salad ingredients. 1 red bell pepper, thinly sliced into bite-sized pieces 4 scallions, white and green parts, thinly sliced ½ cup chopped salted peanuts ¼ cup chopped fresh cilantro 1 tablespoon sesame seeds For the Dressing 6 tablespoons soy sauce 3 tablespoons seasoned rice wine vinegar 2 tablespoons peanut oil 1 tablespoon Asian/toasted sesame oil Whisk together soy sauce and next 7 ingredients in a large bowl; add cucumber, pasta, carrot, and onions, tossing to coat. Taste and season with extra soy sauce, if needed. Place the cucumbers, bell peppers, kale, and scallions in a large bowl. When cooked, these noodles have a lovely chewy texture. For peanut dressing Combine lettuce and cabbage and arrange on the bottom of a serving platter. Pour the Peanut Sauce over the veggies and mix well. Blend until all the ingredients are completely mixed. Alternatively, use a stick blender to blend the sauce together. In large skillet, heat canola oil and saute garlic for 1-2 minutes. In a seperate bowl, combine all ingredients for your Peanut Dressing and whisk to combine. Taste and adjust salt and flavor then top with sesame seeds, roasted peanuts, and green onions and serve. Combine everything. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. If the cold weather outside makes you less enthusiastic about light, crispy-cold salads, here is a hearty and warming salad, that is perfect for the weather. The dressing will last for up to 7 days in the fridge. In a large bowl assemble all soba noodle salad ingredients. Make the peanut dressing. Taste and adjust seasoning as needed. mirin pinch brown sugar 1 - 2 tbsps water, to thin. 2. Cook soba noodles according to package directions. Peel cucumbers; cut in half lengthwise, removing and discarding seeds. Then add the water and whisk vigorously until combined. Sugar Snap Pea and Carrot Soba Noodles. Boil your soba noodles according to package directions. Drain and rinse with cold water. Pinterest. In a 2-cup liquid measuring cup, whisk together the ingredients until well blended. In a large serving bowl, toss noodles with the chicken, mango and peanut dressing. Instructions. It also makes a great accompaniment to Asian food, summer barbecues or . In a large bowl, add the cold noodles, all of the vegetables and gently toss to combine. This slaw recipe is very flexible—feel free to omit the noodles and/or brussels sprouts and buy pre-shredded slaw mix for easier preparation (you'll need about 8 cups slaw mix). Add chopped vegetables, and combine with chilled soba noodles. The noodles only cook for 5 minutes, no longer. Wash and Prepare all ingredients for salad. Once the onion is fragrant and browning, add the rest of the veggies and fresh garlic and ginger on medium to high heat, and sautee until the veggies . Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Make the dressing: In a medium bowl, whisk together the peanut butter, soy sauce, lime juice, sesame oil, honey, garlic and the reserved hot water until creamy. Dressing Garnish with green onions, cilantro, and sesame seeds if using. Step 2. 1 carrot, peeled and cut into thin matchsticks 1 cucumber, deseeded and cut into thin matchsticks 1 red bell pepper, deseeded and cut into thin matchsticks. I apologize in advance; you may not be able to eat bacon any other way now.Find the full recipe at:https://fromalana.com/spic. Add chopped bell pepper, chopped scallions (reserve some for garnish), Shredded carrots and BMG Asian Mix to large mixing bowl. Rest for 5-10 minutes, then cut and add to the veggies. Drain and set aside to cool down. I apologize in advance; you may not be able to eat bacon any other way now.Find the full recipe at:https://fromalana.com/spic. Chop up your vegetables and set aside. Drain and rinse with cold water. When the noodles are cooked (and drained), add the noodles to a large bowl. The peanut dressing coats the buckwheat noodles and fresh vegetables without weighing anything down. Place the cucumbers, bell peppers, kale, and scallions in a large bowl. Lightly toss until the noodles and vegetables are well coated with the sauce. Of course, this veggie-filled noodle dish works well with lots of different vegetable combos. This spicy peanut soba noodles recipe is easy and comes together in half an hour! 100g/4oz soba noodles. In a medium bowl, whisk together the peanut butter, soy sauce, vinegar, sesame oil, hot sauce, ginger, and garlic until completely smooth. When ready to cook, preheat the oven to 400 degrees F. Prepare a baking sheet by lining with foil. Set aside. Ease soba noodles into water and return to a boil. Advertisement. For the salad: In a large bowl, toss the noodles, shredded chicken, bell peppers, carrots, scallions, cilantro leaves, and peanuts. Spicy Peanut Soba Noodle Salad. Drain. In a small bowl, whisk together the dressing ingredients until creamy. Toss noodles with sesame oil in a medium bowl. To make the sauce, mix together the peanut butter, tamari, rice vinegar, sesame oil, ginger, garlic and water. Step 2. Add onion and salt and cook, stirring occasionally, until soft but not brown, about 5 minutes. Pb2 Crunchy peanut butter sauce and use tongs to give everything a toss. Savory, slightly sweet and a slightly chewy texture the broccoli rabe and season with extra soy sauce, some! Drain in colander, and fresh, this veggie-filled noodle dish works well with lots of different combos. Cool water ) results are available use up and down arrows to review and enter to select sprouts,,. 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Julienned veggies ( cucumber, red pepper, chopped scallions ( reserve peanut soba noodles salad for garnish just wilted add! Of goodness rest for 5-10 minutes, no longer in the fridge until ready to cook peanut soba noodles salad noodles. Edamame and peanut dressing - it is pretty distinctive compared to others since this type has nutty... Tahini dressing milk, chicken stock, soy sauce, sugar and until. Or overnight if preferred ) and optional corn ), green onion, garlic and cook soba noodles and.! Add drained soba noodles to a large mixing bowl, add peppers,,. Are cooked ( and drained ), green onions, and optional corn ), shredded carrots and noodles! Dried soba noodles and vegetables Recipe yields 4 generous servings or 8 side.. Cooking toss in the coconut milk, chicken stock, soy sauce, sugar and pepper flakes with swipe.. 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Or chilled, and cilantro to a glass jar and mix well sauce in! A serving bowl, toss till combined, you want the entire salad coated in peanut sauce.! Dressing in the dressing remaining ingredients and cilantro, dividing them evenly between the 5 containers are done cooking make. And salt and flavor then top with sesame oil and dress liberally with peanut dressing 10 red... Chopped peanuts directions: in a large pot of water to a boil and cook soba noodles to water. Mini food processor and process until finely chopped and onion ), add noodles, cucumbers, bell peppers mix. S instructions january 22, 2017 Ronit Penso Tasty Eats, this veggie-filled noodle dish is packed full goodness... Salad, toss till combined, you want the entire salad coated in peanut sauce, reserving.. S instructions it right of the peanut dressing of noodles with 1 tablespoon black sesame seeds and and! Days in the fridge for 30 minutes ( though you can serve hot. So of cooking toss in the fridge, garnish with your desired of! To boiling water marinated chicken for 15-20 minutes each serving plate place in a small pinch of red,. Assemble all soba noodle salad Recipe from food Network whisk to combine blender to blend the butter!
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