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Fresh Cold Soba Noodle Lunch Jar with Peanut Ginger Sauce

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A quick and easy fresh cold soba noodle lunch jar layered with crisp veggies and a creamy, tangy peanut ginger sauce, perfect for on-the-go meals.

Ingredients

Scale
  • 6 ounces (170g) soba noodles, cooked and cooled (100% buckwheat recommended)
  • 1/4 cup (60ml) peanut butter, smooth or crunchy
  • 1 tablespoon (15ml) fresh grated ginger
  • 2 tablespoons (30ml) soy sauce, low sodium preferred
  • 1 tablespoon (15ml) rice vinegar
  • 1 teaspoon (5ml) honey or maple syrup
  • Juice from half a lime
  • 1 small garlic clove, minced
  • 1 teaspoon (5ml) toasted sesame oil
  • 1 medium carrot, julienned or shredded
  • 1 small cucumber, thinly sliced
  • 1/2 red bell pepper, thinly sliced
  • 2 green onions, sliced
  • A handful of cilantro or fresh basil, chopped (optional)
  • Chopped peanuts for garnish
  • Optional chili flakes for heat

Instructions

  1. Bring a large pot of water to a boil. Add soba noodles and cook according to package instructions (4-5 minutes). Stir occasionally to prevent sticking.
  2. Drain noodles and rinse thoroughly under cold running water to chill and remove excess starch. Drain completely (about 5 minutes).
  3. In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, lime juice, grated ginger, minced garlic, and toasted sesame oil until smooth. Add water a teaspoon at a time if sauce is too thick.
  4. Prepare vegetables: julienne or shred carrot, thinly slice cucumber, red bell pepper, and green onions. Chop cilantro or basil if using.
  5. Assemble the lunch jar by placing about 1/3 cup of peanut ginger sauce at the bottom, then add about 1 cup (70g) soba noodles, followed by a layer of veggies. Repeat if jar size allows. Finish with a drizzle of sauce on top and sprinkle with chopped peanuts and optional chili flakes.
  6. Seal jars tightly and refrigerate for at least 30 minutes before eating. Shake or stir well before eating to coat noodles and veggies evenly.

Notes

Use gluten-free soba noodles and tamari for gluten-free version. Substitute peanut butter with almond or sunflower seed butter for nut allergies. Prepare sauce and veggies the night before but keep noodles separate until ready to eat to avoid sogginess. Sauce keeps well refrigerated for up to 4 days.

Nutrition

Keywords: soba noodles, peanut ginger sauce, lunch jar, cold noodle salad, easy lunch, on-the-go meal, healthy lunch, gluten-free option

Find it online: https://lucastable.com/fresh-cold-soba-noodle-lunch-jar-with-peanut-ginger-sauce-recipe-made-easy/