Check out this fantastic Asian Noodle Salad recipe from Naturebox. It’s flavorful, colorful, nutritious and portable – plus you can make it up to 5 days ahead of time. Great workweek lunch idea.
Serves 4
2 Tbsp peanut butter
4 tsp sambal oelek (a spicy chili sauce)
4 tsp rice vinegar
4 tsp soy sauce
¼ cup extra virgin olive oil
1 Tbsp black sesame seeds
4 ounces soba noodles
1 red bell pepper, thinly sliced
1 cup shelled cooked edamame beans
2 large carrots, peeled and shredded
4 green onions, thinly sliced
½ cup crunchy rice noodles
Cook noodles in large pot of water, drain and cool.
Meanwhile, make the spicy peanut dressing. In a small bowl, whisk together the peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in the olive oil. Finally stir in the sesame seeds.
Divide the dressing evenly between 3 pint mason jars. Divide soba noodles over the dressing. Layer remaining ingredients, ending with the crunchy noodles. Top with lids and refrigerate for up to 5 days. To serve, pour into a bowl, stir and enjoy!