This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.
Ingredients
- 1 package dried soba noodles , 14 ounce
- 1 tablespoon toasted sesame oil
- 5 storages containers , 3-cup
- 1 cup shelled edamame
- 1 large carrot , shredded
- 4 greens onions , thinly sliced
- 0.5 cups chopped cilantro
- 1.25 cups Thai peanut sauce
- 5 dressings containers , 2-ounce
Instructions
-
1
Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
-
2
Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
-
3
Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.
Nutrition Facts
Per serving
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