Makes 4 jars
Crunchy Peanut Noodle Salad Jars
Noodles, crunchy vegetables and edamame layered in jars with a punchy peanut-lime dressing at the bottom. No reheating needed.
Prep20m
Cook5m
Total25m
Portions4
Fridge3 days
Why this works for meal prep
Layering is the trick to salad jars: dressing at the bottom, sturdy vegetables next, noodles and delicate leaves on top. The jar stays fresh and crunchy until you shake it into a bowl at lunchtime.
Method
- Cook the noodles according to the packet, rinse under cold water until fully cool, and drain well. Toss with a few drops of oil to stop sticking.
- Whisk all the dressing ingredients until smooth and pourable.
- Spoon 2–3 tablespoons of dressing into the bottom of each jar.
- Layer in the carrots, cabbage, cucumber and edamame, then the noodles, and finish with spring onions and coriander.
- Seal and refrigerate. Shake into a bowl and toss before eating.
Storing & reheating
Fridge
Up to 3 days, in airtight containers
Freezer
Not suitable
Reheat
Eat cold — shake or tip into a bowl and toss
Prep tips:
- Contains peanuts and soy — use sunflower seed butter and tamari for an allergy-friendly version.
- Wide-mouth jars make it much easier to tip out.
Safety note: cool cooked food and refrigerate within 2 hours (1 hour for rice). Reheat only once, until steaming hot throughout. Check labels for allergens. Storage times are general guidance — see our disclaimer.