This cold salad is easy to make and great for prepping healthier options for the week's lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.
Ingredients
- soba noodles: 1 pack (14 ounce pack, dried)
- sesame oil: 1 Tbsp (toasted)
- (3-cup) storage containers: 5 piece
- shelled edamame: 1 cup
- carrot: 1 piece (shredded)
- green onions: 4 piece (sliced)
- cilantro: 0.5 cup (chopped)
- ¼ cups Thai peanut sauce: 1 piece
- (2-ounce) dressing containers: 5 piece
Metric Conversion
Stages of cooking
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Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
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Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.
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Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.
