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 servings

Prep Time: 25 minutes


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




  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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  1. 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 🙂

  2. What size mason jars?

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

    • 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!

  4. I need the nutritional value fir this salad.

  5. This is one of the most delicious lunches ever. I’m actually looking forward to eating the same thing all week.  Thanks so much for sharing!

    • I’m so glad you thought it was delicious, Danielle! I think something about that peanut sauce is addictive, because I feel the same way – I can eat this four days straight and not get tired of it 🙂 Happy New Year!

  6. this salad sounds amazing but I cant handle spicy foods at all 🙁 is there any way to make the sauce more mild? should I just leave out the sambal oelek?

    • Hi Megan! Yep, you can definitely just leave out the sambal. The sauce might be a touch on the sweet side from the peanut butter, but if you’d like, you could add a touch of ground fresh ginger to balance out the peanut butter flavor a little bit. Hope you like it!

  7. I’m really excited to try this 🙂 But I can’t seem to find edamame in our local supermarket. Can you suggest any alternatives?

    • Hi Andy! Snow peas or sugar snap peas would be a great substitute, if you can find those. I would just cut them in half crosswise for easier eating. Hope that helps!

  8. Hi!
    Where did u get the crispy rice noodles from? Any particular brands?

    • Hi Jasmine! I found them in the Asian section of my grocery store, with the soy sauce, stir-fry sauces, etc. I think they were La Choy brand!

  9. Are the crispy rice noodles the kind used for chow mein?

  10. Omg this salad is my absolute new favorite! <3

  11. Made this for my weekly lunch yesterday and just devoured the first one! Can’t wait for the next three days. I couldn’t find pint sized mason jars so used tupperware. I was worried it wasn’t going to fill me up but so far so good!

    • I’m so glad you loved them, Cassie. Tupperware or jar, it really doesn’t matter. The important thing is you have lunches for the week! Woot woot!

  12. I made these without noodles and used romaine instead and added chicken, and i didn’t have any of the sambal oelek, but added a little sesame oil instead. but the dressing is AMAZING and I love these so much! I’m pretty sure I could just drink the dressing straight.

    I’m just having one now from being packed and in the fridge since Monday night, and still crisp and delicious! I like to keep my dressing separate in baby mason jars, so i can have some leftover for anything I might want it for!! This combo all makes it work for 21dayfix as well!! 

    • I’m so glad these turned out well (and fit into your nutrition needs, too) Amy. The dressing is by far my favorite part. I’m addicted to that combo of flavors!

  13. I made these for lunches this week and they were so good! I layered some shredded chicken between the noodles and veggies for extra protein, and stored the crispy chow mein noodles in a separate container so they didn’t get soggy (also because between the noodles, chicken, and veggies, my mason jars were stuffed to capacity).

    Thanks for the great recipe!

    • I’m so glad you enjoyed these, Sara. I love the addition of shredded chicken! I’m actually making a (plated) version of this salad this week for dinner, and adding shrimp.

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