Simple, yet special, recipes for the home chef.

Asian Noodle Salad Jars

Asian Noodle Salad Jars - a portable, colorful and healthful lunch!

Can I tell you guys how much I loved these Asian noodle salad jars? I was so glad the recipe made four salads, because I totally ate these for lunch all week and never got tired of them! It’s something different than the typical lunchtime salad. All of the veggies stay nice and crunchy since the salad dressing is contained in the bottom of the jar. All of the colors make it a feast for the eyes, too.

Asian Noodle Salad Jars - a portable, colorful and healthful lunch!

I frequently use peanut butter as an emulsifier in salad dressings. This works especially well in Asian-style salads. The peanut butter allows the oil and vinegar (or other acid) to come together into one harmonious substance. When you build salad jars, the dressing goes in the bottom. For these, I put the noodles in right above the dressing. That means the noodles basically marinate in the dressing as the jars sit in your fridge, making them super flavorful when you finally un-cap that jar and dump it into a bowl. Give these a try if you want quick, portable lunches for almost a full work week!

Asian Noodle Salad Jars - a portable, colorful and healthful lunch!

Asian Noodle Salad Jars

Yield: 4 jars

Asian Noodle Salad Jars

Ingredients

  • For the Salad:
  • 4 ounces 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
  • For the Spicy Peanut Dressing:
  • 2 tablespoons peanut butter
  • 4 teaspoons sambal oelek
  • 4 teaspoons rice vinegar
  • 4 teaspoons soy sauce
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon black sesame seeds

Instructions

  1. In large pot of boiling water, cook noodles according to package instructions. Rinse under cold water and drain.
  2. Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisk together peanut butter, sambal oelek, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
  3. Divide Spicy Peanut Dressing equally among 4 pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.

This recipe originally appeared here on the Naturebox blog.

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6 Responses to “Asian Noodle Salad Jars”

  1. Natalie Tamara — March 18, 2014 at 12:48 pm

    These are so colourful! Sounds like they’re more than pretty if the veg stays crisp too ;)

    I’m really enjoying have a look around your blog btw :)

    Reply

    • Lori | Foxes Love Lemons replied: — March 18th, 2014 @ 8:47 pm

      So glad to have you here, Natalie. And thank you so much :)

  2. Julie — April 22, 2014 at 8:37 am

    What size mason jars?

    Reply

  3. Nancy — August 17, 2014 at 6:25 pm

    These look great. Do the rice noodles get soft or soggy over a few days?  Might hold them aside in a zip lock.  Thanks!

    Reply

    • Lori Yates replied: — August 17th, 2014 @ 10:01 pm

      Hi Nancy! Thanks so much for stopping by. I used soba noodles for my jars, and I’ve found the texture to be ok even after sitting in the fridge for a few days. But, if you’re sensitive to soggy noodles (I get it), you could even put the noodles as the top layer so that they aren’t sitting in the dressing (of, like said, keep them in a ziploc). Enjoy!

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