Spicy Peanut Noodle Salad Meal Prep

A glass container of spicy peanut noodle salad with soba noodles, edamame, red cabbage, carrot, and bell pepper, topped with fresh cilantro, next to gold cutlery on a grey linen napkin

Spicy Peanut Noodle Salad Meal Prep

Soba noodles, edamame, and raw crunchy vegetables tossed in a spicy peanut-ginger-lime sauce. It stays crisp in the fridge for 3 days and brings 33 g of protein and 10 g of fiber per serving.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME5

TOTAL TIME25

Servings 3

Course Main Dish, Salad

Cuisine Asian-Inspired

Keyword 25-minute meal, carrot, chili, cilantro (coriander), cold noodle salad, Edamame, ginger, High Protein, lime, make-ahead lunch, maple syrup, Meal Prep, peanut butter, plant-based, red bell pepper (capsicum), soba noodles, soy milk

Ingredients

For the salad

3 oz soba noodles
3 cups frozen edamame
½ small cabbage finely shredded
2 carrots julienned
1 large red bell pepper thinly sliced

For the spicy peanut sauce

¼ cup peanut butter
2 tbsp raw ginger chopped
3 tbsp lime juice
2 tbsp reduced-sodium tamari
1 tbsp sriracha or gochujang
3 tbsp maple syrup
¼ cup soy milk, coconut milk, or water

For topping

1 cup fresh cilantro roughly chopped
1 tbsp black sesame seeds

Instructions

Cook the noodles and edamame: Bring a large pot of water to a boil. Cook the soba noodles according to the packet instructions, adding the edamame for the last 2 to 3 minutes. Drain, then rinse under cold water until completely cooled.
Prepare the vegetables: Finely shred the cabbage, julienne the carrots, thinly slice the bell pepper, and roughly chop the cilantro.
Make the sauce: Add the peanut butter, ginger, lime juice, reduced-sodium tamari, sriracha or gochujang, maple syrup, and soy milk to a small blender or bowl. Blend or whisk until smooth and creamy, grating the ginger first if whisking by hand. Add an extra splash of soy milk or water if needed to loosen.
Assemble the salad: Add the noodles, edamame, cabbage, carrots, and bell pepper to a large bowl. Pour over the spicy peanut sauce and toss until well coated.
Meal prep: Divide between 3 airtight containers and sprinkle with cilantro and black sesame seeds. Store in the fridge until ready to eat.

Notes

Edamame: Frozen edamame is usually pre-cooked. Thaw, or cover in boiling water for a few minutes, then drain.

Make it gluten-free: Soba noodles can be a mix of wheat and buckwheat, so look for 100% buckwheat soba noodles if needed. Rice noodles also work well here.

Adjust the spice: Use sriracha for a brighter heat, or gochujang for a deeper, slightly sweeter flavor.

Storage: Store in airtight containers in the fridge for up to 3 days. Enjoy cold, or let sit at room temperature for 10 minutes before eating.

Nutritional Information - Per Serving