Spicy Peanut Soba Noodle Salad Jars

Serves 4 · 25 min prep · 5 min cook

Ingredients

• 8 oz soba noodles
• 1/3 cup creamy natural peanut butter
• 3 Tbsp low-sodium soy sauce
• 2 Tbsp rice vinegar
• 1 Tbsp toasted sesame oil
• 1 Tbsp honey or maple syrup
• 1 Tbsp grated fresh ginger
• 1 garlic clove
• 1–2 tsp sriracha or chili-garlic sauce
• 1 Tbsp lime juice
• 1 English cucumber
• 1 red bell pepper
• 2 cups shredded purple cabbage
• 1 cup shredded carrots
• 1.5 cups edamame (shelled, thawed)
• 4 green onions
• 1/3 cup roasted peanuts
• 1/3 cup fresh cilantro

Instructions

1. 1Bring a large pot of water to a rolling boil and cook the soba noodles according to package directions, usually 4–5 minutes, until just al dente; drain and rinse under cold water until completely cool, then toss with a drizzle of sesame oil to prevent sticking.
2. 2In a medium bowl whisk the peanut butter, soy sauce, rice vinegar, sesame oil, honey, grated ginger, minced garlic, sriracha, and lime juice until smooth and pourable; add 1–warm water if the sauce is too thick.
3. 3Thinly slice the cucumber into half-moons, julienne the red bell pepper, thinly slice the green onions, and roughly chop the cilantro and peanuts.
4. 4To assemble meal-prep jars, spoon 3–peanut sauce into the bottom of each of four wide-mouth quart jars.
5. 5Layer in this order so nothing gets soggy: edamame, shredded cabbage, carrots, bell pepper, cucumber, then the cooled soba noodles.
6. 6Top each jar with green onions, cilantro, and a sprinkle of chopped peanuts; seal and refrigerate up to 4 days.
7. 7When ready to eat, shake the jar vigorously for 30 seconds so the sauce coats everything, or empty into a bowl and toss.
8. 8Taste and add an extra squeeze of lime or dash of sriracha if you want more brightness or heat before digging in.