Tuesday, March 17, 2015

Soba Noodle Mason Jar Salads

Many people have these asian noodle salads with peanut dressing, this is the best though.

Yield: 6 large round ziplock containers
Prep Time: 1 hour


For the Salad:

  • 8 ounces soba noodles
  • 2 red bell peppers, thinly sliced
  • 1 1/2 cup shelled edamame (soy beans), cooked
  • 3 large carrots, peeled and shredded
  • 6 green onions, thinly sliced
  • 3/4 cup crunchy rice noodles
  • 1 1/2 Tablespoon black sesame seeds
  • 8 ounces spring mix lettuce blend

For the Peanut Dressing:

  • 1/2 cup peanut butter, smooth
  • 1 lime, juice and zest of
  • 2 tsp sesame oil
  • 3 tbsp sweet chili sauce
  • 4 tbsp rice vinegar
  • 4 tbsp soy sauce
  • 1 tbsp maple syrup
  • 2 tbsp fresh ginger, peeled and roughly chopped
  • 1 tsp sambal chili paste, or more to taste (I usually use like 1 tbsp but I like things VERY spicy)
  • 1/2 bunch cilantro, roughly chopped


    1. In large pot of boiling water, cook edamame according to package directions. When done, scoop out with a slotted spoon into a bowl, and use the same water to cook soba noodles according to package instructions. Rinse noodles under cold water and drain.
    2. Meanwhile, make Peanut Dressing: Using a small blender or hand blender, blend together all dressing ingredients except cilantro. Add in cilantro and blend until it's chopped in there but not completely disintegrated.
    3. Divide Peanut Dressing equally among 6 quart size mason jars or large round ziploc containers (this recipe made 4 T. dressing per jar, which may be too much -- will see when I eat them). 
    4. Divide soba noodles over dressing. Layer remaining ingredients, ending with spring mix. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.

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