Asian Noodle Salad

Maya Turnor

By
@MayaBCookin

Super easy and great to have when you are on the run.


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Rating:

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Serves:

4

Prep:

25 Min

Method:

No-Cook or Other

Ingredients

SPICY PEANUT DRESSING

2 Tbsp
peanut butter
4 tsp
sambai oelek
4 tsp
rice vinegar
4 tsp
soy sauce
1/4 c
olive oil, extra virgin
1 Tbsp
black sesame seeds

SALAD

4 oz
soba noodles
1
red bell pepper, thinly sliced
1 c
shelled edamame beans, cooked
2
carrots, peeled and shredded
4
green onions, thinly sliced
1/2 c
crunchy rice noodles

Directions Step-By-Step

1
Cook sobe noodles in a large pot of boiling water. Rinse under cold water and drain.
2
In a small bowl whisk together peanut butter, sambai oelek, rice vinegar and soy sauce. While whisking slowly drizzle in oil.
3
Stir in sesame seeds.
4
Divide dressing equally among 4 pint sized mason jars. Dived soba noodles over dressing. Layer the remaining ingredients, ending with the rice noodles. Top with lids and refrigerate.
5
To serve, pour onto a plate or in a bowl, stir and enjoy.

Salad will last about 5 days in the refrigerator.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Asian
Other Tags: Quick & Easy, Healthy