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Rainbow Noodle Salad Jars
Meat Free Monday
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- Serves: 2
- Preparation: 10
- Cooking: 5
- Ready: 15
Layers of colour, crunch, and noodles packed into a jar for the ultimate quick, tasty and plant-based lunch.
Ingredients
- 3 tablespoons smooth peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons agave syrup
- juice of ½ lime
- 2 tablespoons water
- 200 g plant-based protein (tempeh, tofu, seitan or beans)
- 1 carrot, grated or julienned
- ½ cucumber, julienned
- ½ red pepper, thinly sliced
- ¼ red cabbage, thinly sliced
- 300 g ready-to-eat or cooked noodles
- 75 g edamame beans
- 2 spring onions, thinly sliced
- fresh coriander
- chopped nuts
Method
Make the peanut sauce by whisking together the peanut butter, soy sauce, lime juice, agave syrup and water.
Chop the veggies and heat the noodles until soft.
Layer up the peanut sauce, plant-based protein and veggies in meal prep jars. Keep refrigerated and eat within 5 days.
To serve, pour the contents of the jars into a bowl, stir everything together and enjoy.
