| 12 | 10 | 415 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 1 |
| 1 tbsp | Peanut butter, natural (dressing) |
| 2 tsp | Soy sauce (dressing) |
| 2 tsp | Sesame oil (dressing) |
| 1/2 tsp | Hot pepper (chili) flakes (dressing) |
| 1 tsp | Rice wine vinegar (dressing) |
| 2 tbsp | Water (dressing) |
| 100 gm | Pasta, Udon |
| 1 medium stalk(s) | Celery (sliced) |
| 4 medium | Radish (sliced) |
| 1/4 cup | Edamame (soybeans), cooked |
| 1/4 cup shredded | Chinese (pe-tsai or napa) cabbage, raw |
| 1 green onion (stem) | Green onion (sliced) |
1. In a bowl whisk all the dressing ingredients with a splash of water until smooth.
2. Pour into the bottom of the jar.
3. Layer the noodles on top of the dressing, then the celery and radish, then soya beans and top with the crunchy spring onions and Chinese leaf lettuce.
4. To serve, tip everything into a bowl and give a good stir.
| Grain | 1.4 |
| Meat Alternative | 0.8 |
| Vegetables | 2.4 |
