Peanut Noodle Jars
Peanut Noodle Jars
Ingredients
For the Peanut Sauce
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon miso paste, optional
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon hot honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha, or more, to taste
For the Noodle Jars
- 8 ounces rice noodles, cooked according to package directions, then rinsed with cold water and drained
- 1 cup shelled edamame, thawed if frozen
- 14 ounces tofu, extra-firm, pressed, cubed, and marinated (or 2 cups shredded rotisserie chicken)
- 1 cucumber, sliced into thin strips
- 1 cup carrots, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, minced garlic, optional miso paste, rice vinegar, sesame oil, hot honey, lime juice, and sriracha until smooth. If the sauce is too thick, add 1-2 tablespoons of warm water to reach a pourable consistency.
⏱️ 5 min
- 2
Divide the peanut sauce evenly among four 16-ounce (or larger) wide-mouth jars, pouring it into the bottom of each jar.
⏱️ 2 min
- 3
Layer the cooked rice noodles on top of the sauce in each jar, ensuring they are evenly distributed.
⏱️ 3 min
- 4
Next, add the shelled edamame, followed by the marinated tofu cubes (or shredded chicken) into each jar.
⏱️ 3 min
- 5
Arrange the sliced cucumber strips and shredded carrots on top of the protein layer in each jar.
⏱️ 4 min
- 6
Finish by sprinkling the chopped green onions and sesame seeds over the top of the vegetables in each jar.
⏱️ 3 min
- 7
When ready to eat, securely close the lid on a jar. Shake vigorously to mix the sauce with the noodles and other ingredients. Open and enjoy directly from the jar with chopsticks.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Peanut Noodle Jars
For the Peanut Sauce
- 1/2 cup peanut butter
- 1/4 cup soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon miso paste, optional
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon hot honey
- 1 tablespoon lime juice
- 1 teaspoon sriracha, or more, to taste
For the Noodle Jars
- 8 ounces rice noodles, cooked according to package directions, then rinsed with cold water and drained
- 1 cup shelled edamame, thawed if frozen
- 14 ounces tofu, extra-firm, pressed, cubed, and marinated (or 2 cups shredded rotisserie chicken)
- 1 cucumber, sliced into thin strips
- 1 cup carrots, shredded
- 1/4 cup green onions, chopped
- 1 tablespoon sesame seeds
Instructions
- 1
Prepare the peanut sauce: In a small bowl, whisk together the peanut butter, soy sauce, minced garlic, optional miso paste, rice vinegar, sesame oil, hot honey, lime juice, and sriracha until smooth. If the sauce is too thick, add 1-2 tablespoons of warm water to reach a pourable consistency.
⏱️ 5 min - 2
Divide the peanut sauce evenly among four 16-ounce (or larger) wide-mouth jars, pouring it into the bottom of each jar.
⏱️ 2 min - 3
Layer the cooked rice noodles on top of the sauce in each jar, ensuring they are evenly distributed.
⏱️ 3 min - 4
Next, add the shelled edamame, followed by the marinated tofu cubes (or shredded chicken) into each jar.
⏱️ 3 min - 5
Arrange the sliced cucumber strips and shredded carrots on top of the protein layer in each jar.
⏱️ 4 min - 6
Finish by sprinkling the chopped green onions and sesame seeds over the top of the vegetables in each jar.
⏱️ 3 min - 7
When ready to eat, securely close the lid on a jar. Shake vigorously to mix the sauce with the noodles and other ingredients. Open and enjoy directly from the jar with chopsticks.
⏱️ 1 min