Thai Noodle Salad Jars (plant-based)

These Thai Noodle Salad Jars are my newest obsession when it comes to meal prep. Packed with protein, color, crunch, and an ultra-creamy homemade almond butter Thai dressing, these mason jar salads are perfect for busy moms who want something wholesome, quick, and so satisfying.

Prep Time20

Cook Time25

Total Time45

Course: dinner, lunch, Salad

Cuisine: Thai

Keyword: almond butter dressing, jar recipes, mason jar meals, meal prep, noodle salad, ramen noodles, thai dressing, thai food, thai noodle salad, thai salad, thai salad jars, vegan salad

Servings: mason jar saladss

Calories: 668kcal

Author: Michelle Kadera at The Happy and Wholesome Mommy

Equipment

4 mason jars with lids
1 small mason jar with lid *for the pickled onions
1 medium glass bowl *to toss the almonds in
1 sheet pan, lined with parchment paper
1 small blender *for the dressing

Ingredients

For the pickled shallots:

2 shallots, peeled and thinly sliced
⅓ cup apple cider vinegar
1 garlic clove, peeled and cut in half
1 teaspoon coconut sugar
pinch of salt
filtered hot water *i like to microwave mine for 1 minute and 10 seconds

For the sweet and spicy almonds:

1 cup raw almonds
2 tablespoons maple syrup
1 tablespoon Sriracha
¼ teaspoon salt

For the ramen noodles:

90 grams dry ramen noodles *1 (90 gram) bundle
water

For the dressing:

½ cup runny, natural almond butter
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 teaspoon toasted sesame oil
1 teaspoon Sriracha
juice from 1 lime
½ teaspoon fresh ginger
2 garlic cloves, peeled
¼ filtered water *You may need more or less depending on the consistency and flavor you desire

To assemble the jars:

1 cup Thai almond dressing
1½ avocados, diced
90 grams Ramen noodles
1⅓ cup edamame, shelled
2 yellow mangos, peeled and diced
2 shallots, pickled
2 cups romaine leaves, chopped
¼ cup fresh mint, minced
½ cup sweet and spicy almonds

Instructions

Make the pickled shallots by thinly slicing the shallots and placing them in a small mason jar. Next, add apple cider vinegar, a garlic clove cut in half, coconut sugar, salt, and hot water until it's completely full. Secure the lid, give it a good shake, and set the jar aside.
Make the sweet and spicy almonds. Start by lining a cookie sheet with parchment paper and preheating the oven to 300 degrees Fahrenheit. Add almonds, Sriracha, maple syrup, and salt to a medium glass bowl and give it all a stir.
Transfer the glazed almonds to the cookie sheet. Spread them out into an even layer and try to separate them. Cook for 19 minutes. Remove from the oven and carefully lift the parchment paper and almonds off the hot pan and onto a cutting board to cool.
Cook the ramen noodles according to package instructions. Immediately pour cold water over the strained pasta to cool it down and stop it from cooking. Leave it in the sink to continue draining.
Make the dressing by adding all ingredients to a blender. This includes: soy sauce, rice vinegar, maple syrup, toasted sesame oil, Sriracha, lime juice, ginger, garlic, and almond butter. *I recommend putting the almond butter in last.
After blending, scrape down the sides with a spatula. Once the mixture is creamy, while the blender is running, slowly add water until the desired consistency and flavor is reached. Set it aside.
Build the salad jars. Layer 1/4th of each ingredient into the mason jars. Use the following order: dressing, avocado, noodles, edamame, mango, pickled shallots, romaine, mint, and then almonds. Add the lids and place them in the fridge.
Once you are ready to enjoy one of your salad jars, simply pour the contents into a bowl, squeeze fresh lime juice on top, give it all a good toss, and enjoy!

Notes

Storage:

These Thai noodle salad jars should be stored in airtight containers (mason jars with lids) and in the fridge. They will keep for up to four days.

Tips + Modifications:

Feel free to skip the jars and make this one large salad if you are feeding a crowd.

You can skip the pickled onions if you are in a hurry and just add raw, thinly sliced shallots to the jars.

To save time, use store-bought glazed almonds of your choice.

Swap noodles for quinoa or brown rice if you want a gluten-free option.

If you have the chance to make the pickled onions the day before, they will taste even better. However, it is not necessary.

You will only use 1/2 a cup of the glazed almonds according to the recipe. Feel free to add more to your jars or save them for later in a mason jar on the counter for up to 5 days.

Nutrition