Asian · salad

Peanut Noodle Salad Jars

Name: Peanut Noodle Salad Jars
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 120 g Creamy Peanut Butter; 3 tbsp Soy Sauce; 2 tbsp Rice Vinegar; 2 tbsp Lime Juice; 1 tbsp Maple Syrup; 2 tsp Sriracha; 1 clove Garlic (grated); 10 g Ginger Root (peeled, grated); 4 tbsp Water (hot); 300 g Spaghetti; 200 g Frozen Edamame (shelled); 1 tbsp Sesame Oil; 150 g Carrots (cut into matchsticks); 2 medium Red Bell Peppers (thinly sliced); 200 g Red Cabbage (finely shredded); 4 pieces Green Onions (thinly sliced); 15 g Coriander Leaf (leaves picked); 40 g Peanuts (roasted, chopped)

Cold spaghetti, edamame and raw vegetables packed over a peanut-lime sauce, so nothing goes soggy. Shake the jar hard before you eat it.

The sauce goes in first and the noodles sit on top, so the pasta soaks up nothing until you shake the jar. Thin the peanut butter with hot water until it pours; a stiff sauce will not move through a packed jar. Spaghetti holds its bite when chilled better than rice noodles do, which is why it is used here. For a gluten-free jar, swap the soy sauce for tamari and the spaghetti for a gluten-free one.

VeganDairy-Free

30 minstart to table

20 min prep · 10 min cookServes4× jar683 kcal a serving

Cook · 30 min

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Four glass jars layered with peanut sauce, shredded red cabbage, carrots, red bell pepper, spaghetti and edamame, topped with green onions and chopped peanuts.

Ingredients

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Method

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Storage

Fridge: Up to 3 days

Keep the jars sealed in the refrigerator with the sauce at the bottom so the vegetables stay crisp. Eat cold: shake the jar hard or tip it into a bowl and toss until the noodles are coated. Do not freeze.

Per serving

The numbers, if you want them.

683

Calories

28 g

Protein

88 g

Carbs

27 g

Fat

—

Fiber

Some ingredients have no usable nutrition data, so these figures are short rather than wrong. A blank is a gap, never a zero.

Estimated from USDA FoodData Central, for the recipe as written.

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