| 12 | 20 | 403 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 4 |
| 114 gm | Japanese noodles, soba, dry |
| 1 medium pepper(s) | Red bell pepper (thinly sliced) |
| 1 cup | Edamame (soybeans), cooked |
| 2 large | Carrots (peeled and shredded) |
| 4 green onion (stem) | Green onion (thinly sliced) |
| 1/2 cup | Crunchy noodles, Chinese restaurant |
| 2 tbsp | Peanut butter, smooth (Spicy Peanut Dressing) |
| 4 tsp | Chili paste, Gourmet Garden (Spicy Peanut Dressing) |
| 4 tsp | Rice vinegar (Spicy Peanut Dressing) |
| 4 tsp | Soy sauce (Spicy Peanut Dressing) |
| 1/4 cup | Extra virgin olive oil (Spicy Peanut Dressing) |
| 1 tbsp | Sesame seeds, black (Spicy Peanut Dressing) |
In large pot of boiling water, cook soba noodles according to package instructions. Rinse under cold water and drain.
Meanwhile, make Spicy Peanut Dressing: In a small bowl, whisktogether peanut butter, chili paste, rice vinegar and soy sauce. While whisking, slowly drizzle in oil until all oil is incorporated. Stir in sesame seeds.
Divide Spicy Peanut Dressing equally among 4 pint-sized mason jars. Divide soba noodles over dressing. Layer remaining ingredients, ending with rice noodles. Top with lids and refrigerate up to 5 days. To serve, pour onto plate or bowl, stir and enjoy.
| Grain | 1.2 |
| Meat Alternative | 0.7 |
| Vegetables | 1.5 |
