Simple, yet special, recipes for the home chef.

Asian Noodle Salad Jars

Asian Noodle Salad Jars - a portable, colorful and healthful lunch! | foxeslovelemons.com

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! | foxeslovelemons.com

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! | foxeslovelemons.com

Asian Noodle Salad Jars

Yield: 4 servings

Prep Time: 25 minutes

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

 

 

Directions:

  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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Want more salad jar ideas? Check out these other portable, fun lunch recipes!

 

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22 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

  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!

      Reply

  4. George — December 18, 2014 at 1:40 pm

    I need the nutritional value fir this salad.

    Reply

    • Lori Yates replied: — December 18th, 2014 @ 10:32 pm

      Hi George – I’d recommend plugging it into an app like My Fitness Pal.

      Reply

  5. Danielle — January 4, 2015 at 9:09 pm

    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!

    Reply

    • Lori Yates replied: — January 5th, 2015 @ 11:22 am

      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!

      Reply

  6. Megan — January 8, 2015 at 11:33 pm

    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?

    Reply

    • Lori Yates replied: — January 8th, 2015 @ 11:41 pm

      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!

      Reply

  7. Andy — January 20, 2015 at 4:11 am

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

    Reply

    • Lori Yates replied: — January 20th, 2015 @ 10:54 am

      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!

      Reply

  8. jasmine — January 22, 2015 at 6:00 pm

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

    Reply

    • Lori Yates replied: — January 22nd, 2015 @ 6:01 pm

      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!

      Reply

  9. Melanie — January 28, 2015 at 1:25 pm

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

    Reply

    • Lori Yates replied: — January 28th, 2015 @ 1:33 pm

      Yes, I think they are the same kind, Melanie! These were La Choy brand, if that helps.

      Reply

  10. Alissa — February 13, 2015 at 8:52 am

    Omg this salad is my absolute new favorite! <3

    Reply

    • Lori Yates replied: — February 13th, 2015 @ 10:18 am

      So glad to hear that, Alissa! I just made myself another batch of these jars earlier this week, actually :)

      Reply

  11. Cassie — March 16, 2015 at 2:09 pm

    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!

    Reply

    • Lori Yates replied: — March 17th, 2015 @ 11:57 am

      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!

      Reply

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