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Satay Noodle Jars - Georgie Eats

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

  1. Cook the noodles according to the packet’s instructions. Once cooked, immediately run under cold water to cool them down.
  2. 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.

  3. 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.