Asian Noodle Jar Salad
Ingredients
- 1 package (14.2 ounces) soba stir-fry noodles (see Home Chef Tip)
- 1 cup frozen shelled edamame
- 1/4 cup peanut butter
- 2 tablespoons sambal oelek or sriracha
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons black sesame seeds
- 4 green onions, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1/2 cup crunchy rice noodles
Instructions
- Prepare noodles and edamame according to package instructions. Rinse under cold water and drain well.
- In large bowl, whisk together peanut butter, sambal oelek, soy sauce and vinegar. While whisking, slowly drizzle in olive oil until all oil is incorporated. Stir in sesame seeds.
- Add onions, bell pepper, carrots, noodles and edamame to bowl with dressing; toss until well combined.
- Serve immediately or refrigerate up to 5 days. Just before serving, sprinkle salad with crunchy rice noodles.
Notes
Home Chef Tip: I use Ka-me brand soba stir-fry noodles, which are sold fully cooked, and need just a few minutes in the microwave to loosen up before tossing with the rest of the salad ingredients.
If your store doesn’t carry these noodles, you can use dried soba noodles or whole wheat spaghetti. I recommend 8 ounces of dried noodles, prepared according to package instructions.