Teriyaki Peanut Noodle Salad

8 ounces uncooked Udon or Soba noodles
¼ cup Magic San Francisco Teriyaki Sauce & Marinade
2 tablespoons creamy peanut butter
1 clove smashed garlic
1 teaspoon minced ginger
1 tablespoon sesame oil
1½ teaspoons canola oil
1½ teaspoons lime juice
1½ teaspoons fish sauce
½ cup thinly sliced green onions
½ cup julienned carrots
¾ cup thinly sliced deseeded cucumber
1 cup sliced sugar snap peas
½ cup unsalted roasted peanuts

Cook Udon or Soba noodles according to package directions. Drain and rinse under cold water until cooled and place in refrigerator until ready to use. Combine Teriyaki Marinade, peanut butter, garlic, ginger, sesame oil, canola oil, lime juice, and fish sauce in a small food processor (or use a stick blender) and blend until smooth. Combine the dressing, noodles, vegetables, and peanuts in a mixing bowl and toss to coat in dressing. Place in refrigerator until chilled. Serve cold.