Asian-Inspired Peanut Noodle Box
15min
10min
1
450
Chef's Note
This noodle box can be prepared up to 3 days in advance, making it perfect for busy university schedules. For extra protein, add 3 oz of cooked chicken, tofu, or shrimp. The sauce thickens when refrigerated, so you might want to reserve a small portion to add just before eating for extra creaminess.
Tags
Ingredients
2 oz whole wheat spaghetti or rice noodles
1/2 medium red bell pepper
1 small carrot
1/4 medium cucumber
2 stalks green onions
1/4 cup edamame
2 tbsp natural peanut butter
1 tbsp low-sodium soy sauce
1 tsp rice vinegar
1 tsp honey
1/2 tsp sesame oil
1 clove garlic
1/2 tsp ginger
1/8 tsp crushed red pepper flakes
1/2 small lime
1 tbsp cilantro
1 tbsp chopped peanuts
Instructions
- 1
Cook 2 oz of noodles according to package directions. Drain and rinse under cold water to stop the cooking process.
- 2
While the noodles cook, julienne 1/2 red bell pepper and 1 small carrot into thin matchsticks.
- 3
Slice 1/4 cucumber into thin half-moons and chop 2 green onions.
- 4
Mince 1 clove of garlic and grate or finely chop 1/2 tsp fresh ginger.
- 5
In a small bowl, whisk together 2 tbsp peanut butter, 1 tbsp soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil, the minced garlic, ginger, and 1/8 tsp red pepper flakes.
- 6
Add 1-2 tbsp of warm water to the sauce and whisk until smooth and pourable.
- 7
In a mixing bowl, combine the cooled noodles, prepared vegetables, and 1/4 cup edamame.
- 8
Pour the peanut sauce over the noodle mixture and toss until everything is well coated.
- 9
Squeeze juice from 1/2 lime over the noodles and mix again.
- 10
Transfer to a meal prep container, top with 1 tbsp chopped cilantro and 1 tbsp chopped peanuts.
- 11
Refrigerate until ready to eat. Can be enjoyed cold or at room temperature.
Nutrition Information (per serving)
450
18g
52g
21g
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