Cold Sesame Noodle Salad with Edamame

Thaw the edamame: Place 1.5 cups frozen shelled edamame in a microwave-safe bowl with 2 tbsp of water. Microwave on high for 2 minutes until tender, then drain and rinse with cold water to cool completely.

Prepare the vegetables: Wash and peel 2 medium carrots. Grate them using the large holes of a box grater to yield about 1 cup of shredded carrots.

Whisk the dressing: In a small bowl, combine 3 tbsp soy sauce, 2 tbsp toasted sesame oil, 1.5 tbsp honey, and 1 tbsp rice vinegar. Whisk vigorously until the honey is fully dissolved and the dressing is smooth.

Assemble the salad: In a large mixing bowl, combine the 4 oz of cold leftover egg noodles (from Day 4), the cooled edamame, and the grated carrots. Pour the prepared dressing over the top and toss gently with tongs to coat all elements evenly. Sprinkle with 1 tbsp toasted sesame seeds.

Pack for travel: Divide the noodle salad evenly into 5 individual airtight lunch containers. For best results at school or work, pack with an ice pack to keep the noodles chilled and refreshing until lunchtime.