Asian noodle salad in a jar
Be the first to rate it
Soba noodles, red pepper, edamame, carrots and green onion over a spicy peanut sesame dressing, topped with crunchy rice noodles.
Ingredients
- 2 tablespoon peanut butter
- 4 teaspoon sambal oelek
- 4 teaspoon rice vinegar
- 4 teaspoon soy sauce
- 1/4 cup extra-virgin olive oil
- 1 teaspoon black sesame seeds
- 4 ounce soba noodles
- 1 red bell pepper thinly sliced
- 1 cup shelled edamame cooked
- 2 large carrots peeled and shredded
- 4 green onions thinly sliced
- 1/2 cup crunchy rice noodles
Equipment
- mason jars
- cutting board
- saucepan
- whisk
Directions
- Whisk the peanut butter, sambal oelek, rice vinegar and soy sauce together in a small bowl. Whisk constantly as you slowly drizzle in the olive oil until blended. Stir in the sesame seeds.
- Cook the soba noodles in boiling water following the package directions. Rinse with cold water and drain.
- Share the dressing among 4 pint-sized jars. Put the soba noodles over the dressing. Add the other ingredients as layers, ending with the crunchy rice noodles.
- Close the jars and refrigerate. When you are ready to eat, shake or toss it in the jar, or tip it into a bowl and stir.
Notes
Keep refrigerated at 40°F (4°C) or below.
Eat within 3 to 5 days.
Eat within 3 to 5 days.
Nutrition
Serving: 215g | Calories: 437kcal | Carbohydrates: 53g | Protein: 14g | Fat: 21g | Saturated Fat: 3.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 714mg | Potassium: 594mg | Fiber: 5.1g | Sugar: 6.2g | Vitamin A: 8230IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 3.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; peanut butter counted as smooth peanut butter, sambal oelek counted as sriracha, soba noodles counted as dry soba noodles, crunchy rice noodles counted as dry long-grain white rice. Brands and portions vary, so use it only as an approximation.