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–+ servings

Vegan Asian Noodle Salad in a Jar

By Michelle Kadera at The Happy and Wholesome Mommy
This Asian-inspired salad is great for meal prepping. You can make four at a time with this recipe. They are filling, packed with veggies, and easy to grab on the go. This Asian Noodle Salad in a Jar will be your new favorite lunch. Watch out, your coworkers may be jealous! LOL.
Vegan Asian Noodle Salad in a Jar
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5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4

Equipment

  • 1 large bowl
  • 1 small bowl
  • 4 (16oz) wide-mouth mason jars with lids

Ingredients

For the Salad

  • 2 cups cooked whole wheat fusilli or penne pasta
  • 1 cup snap peas, halved
  • 1 cup chopped spinach
  • ⅓ cup shelled edamame
  • 1 red bell pepper, chopped red bell pepper is the best (orange and yellow work, too)
  • ½ cup dry roasted peanuts, salted or unsalted cashews could work, alternatively
  • ⅓ cup minced green onion
  • optional: lime wedges

For the Asian Peanut Sauce

  • ¼ cup toasted sesame oil
  • ¼ cup rice vinegar
  • 4 tablespoons creamy peanut butter
  • 4 tablespoons soy sauce
  • 4 tablespoons water
  • 1 tablespoon olive oil
  • 2 tablespoons honey or maple syrup
  • 2 garlic cloves, minced
  • 2 tablespoons fresh ginger, minced

Instructions

  • Grab a large pot and cook the noodles according to the package instructions. Once they are cooked, drain them and then run cold water over them for about a minute to quickly cool them off. Leave them in the sink to continue draining while making the salad.
  • Grab a small bowl and add all of the dressing ingredients to it. Use a whisk to mix it up well. The goal is to have a creamy mixture. (The dressing starts out chunky but eventually blends nicely).
  • Add all of the salad ingredients to a large bowl. Top it with the dressing and toss everything up.
  • Transfer 1/4 of the salad into mason jars or any airtight container, secure the lids, and place them in the fridge. You've now got yourself cute little grab-and-go salad jars.

Notes

Optionally: Add two lime wedges on top of the noodles.  When you are ready to eat, squeeze fresh juice over top and mix it in.
These salad jars will last up to four days in the fridge.
I like extra dressing.  When you pack a jar for lunch, include a little side of extra dressing if you're a sauce lover like me.
Did you make this recipe? Please leave a comment below!
Course: dinner, lunch, Main Course
Cuisine: Asian
Keyword: asian food, healthy lunch, healthy salad, lunch in a jar, meal prep, meal prep ideas, salad in a jar, vegan asain food, vegan salad