SATAY NOODLE JARS
These jars are perfect for meal prep because the softer veggies are on top and away from the dressing – which means nothing goes soggy. Perfect!
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 jars
Ingredients
- 75 g rice noodles
- 2 handfuls edamame beans
- 1/2 400g can chickpeas drained & rinsed
- 1 small carrot grated
- 1/2 red pepper chopped
- 1/4 cucumber chopped
- 2 spring onions thinly chopped
- 10 g coriander roughly chopped
- 3 tbsp salted peanuts roughy chopped
SATAY SAUCE
- 2 heaped tbsp smooth peanut butter
- 3 cm piece of ginger grated
- 1 small garlic clove grated
- juice of 1/2 lime
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- pinch cayenne pepper
- sea salt
Instructions
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Cook the noodles according to the packet’s instructions. Once cooked, immediately run under cold water to cool them down.
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To make the satay sauce, combine the peanut butter, grated ginger and garlic, lime juice, soy sauce, brown sugar, cayenne pepper, 2 tbsp water and a good pinch of salt in a bowl. Whisk well until smooth, then taste and adjust the seasoning, if needed.
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Divide the dressing between the bottoms of two glass jars. Layer the rice noodle on top, then the edamame beans, chickpeas, carrot, red pepper, cucumber, spring onion, coriander & salted peanuts. Screw on the lid and refrigerate for up to 3 days. When ready to eat, pour the salad out into a bowl and give it a good mix.
If you love this recipe, I’m sure you are going to love my Satay Noodle Salad too!
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