Peanut Noodle Meal Prep Salad Jars

A meal prep recipe that will become a new staple!!

I’ve got a quick and vibrant recipe for Peanut Noodle Salad Jars—perfect for meal prep or a quick lunch. These jars are packed with fresh veggies, crispy tofu, and a creamy peanut dressing you’ll love. Plus, they’re customizable to fit your tastes. Let’s get started!

Why You’ll Love This Recipe

• Meal Prep Friendly: Perfect for packing ahead—store them in the fridge for up to 3 days.

• Customizable: Swap out veggies or proteins to make it your own!

• Packed with Flavor: A delicious mix of crunchy, creamy, and savory elements, with a spicy kick from the peanut dressing.

Meal Prepped Salad Jars

I absolutely love the convenience of salad jars for meal prep! Not only do they make it easy to grab a healthy meal on the go, but they also keep everything fresh and crisp. The key to keeping the salad fresh is layering—by adding the dressing at the bottom, followed by noodles, veggies, tofu, and garnishes, you prevent the ingredients from getting soggy. It’s a total game-changer for keeping your meal prep organized and delicious all week long.

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Prep Time: 15 minutes I Cook time: 10 minutes I 2-3 jars

Ingredients

For the Salad:

• 120g rice noodles (about 2 cups cooked)

• 1 cucumber, julienned

• 1 large carrot, julienned

• 1 bell pepper (any color), julienned

• 2 cups Napa cabbage, thinly sliced

• 1 block (400g) firm tofu, pressed, cubed, and pan-fried until crispy

• 2 green onions, thinly sliced

• 1/4 cup peanuts, chopped (plus extra for garnish)

For the Peanut Dressing:

• 1/2 cup peanut butter (use the smooth, unsweetened kind)

• 3 tbsp coconut aminos

• 1 tbsp soy sauce

• 2 tbsp rice vinegar

• 1/3 cup hot water

• 2 tbsp sriracha (adjust to taste)

• 1/2 tsp garlic powder

• 1/4 tsp ginger powder

• 1 tbsp toasted sesame oil

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Instructions:

1. Prep the Ingredients:

   • Press and cube the tofu, then pan-fry until crispy.

   • Julienne cucumber, carrot, and bell pepper. Thinly slice Napa cabbage. Chop green onions and peanuts.

   • Cook rice noodles, then rinse with cold water.

2. Make the Peanut Dressing: In a bowl, whisk together all dressing ingredients until smooth.

3. Assemble the Jars:

   • Layering order is key: Start with 3-4 tbsp of peanut dressing at the bottom of each jar.

   • Next, add the cooked rice noodles.

   • Layer in cucumber, bell pepper, and Napa cabbage.

   • Add the crispy tofu on top.

   • Finish with green onions, peanuts, and any other garnishes you like (such as cilantro).

4. Store & Serve: Seal the jars and store in the fridge for up to 3 days. When ready to eat, pour into a bowl, toss, and garnish with extra peanuts or cilantro if desired.

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Tips & Substitutions:

• Tofu: Swap for grilled chicken, shrimp, or tempeh for a protein boost.

• Veggies: If you’re not into bell peppers, try radishes, snap peas, or avocado.

• Peanut Butter: Allergic to peanuts? Use almond or cashew butter for a similar texture.

• Spice Level: Adjust sriracha to your liking or add chili flakes if you want extra heat.

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Give this recipe a try and let me know how it turns out! 🎀