Cold Soba Noodle Salad

This cold salad is easy to make and great for prepping healthier options for the week’s lunches or snacks. I like to add some heat by mixing sriracha or chili garlic paste into the Thai peanut sauce.

INGRIDIENT

1 (14 ounce) package dried soba noodles

1 tablespoon toasted sesame oil

5 (3-cup) storage containers

1 cup shelled edamame

1 large carrot, shredded

4 green onions, thinly sliced

½ cup chopped cilantro

1 ¼ cups Thai peanut sauce

5 (2-ounce) dressing containers

DIRECTION

Step: 1

Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.

Step: 2

Toss noodles with sesame oil in a medium bowl. Divide noodles evenly between the 5 containers.

Step: 3

Top noodles with edamame, carrot, green onions, and cilantro, dividing them evenly between the 5 containers. Place lids on containers. Pour 1/4 cup peanut sauce into each dressing container. Refrigerate until ready to eat. Mix 1 dressing container with 1 serving of soba salad to serve.

NUTRITION FACT

Per Serving: 490 calories; protein 19.7g; carbohydrates 68.9g; fat 19.2g; sodium 787.9mg.

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