Colorful Peanut Noodle Jar

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colorful jarred noodle salad recipe
Simon Pask/The Happy Balance

Sometimes we’re cool with eating the same thing for lunch every day. (We see you, kale salad.) Other times we need a little more excitement. That’s where this colorful peanut noodle jar recipe from Megan Hallett and Nicole Jardim’s cookbook, The Happy Balance, comes in.

“Among the business of everyday life, it’s easy to become a little bit robotic with our on-the-go meals,” Hallett writes. “However, I don’t think anything you eat should be a last resort or purely for convenience. Every meal should excite you and nourish you sufficiently to take on the rest of the day.” We couldn’t agree more. Not only will this grab-and-go salad give everyone else lunch envy, but it’ll keep you feeling nourished and satisfied all afternoon.

Until next time, kale salad.


2¾ ounces (75g) buckwheat soba noodles

1 small carrot

¼ of a large cucumber

1 raw beet, peeled

1 tablespoon peanut butter

1 teaspoon coconut aminos (or tamari)

1 tablespoon coconut milk

A small Thumb-sized piece of ginger, grated

½ ripe avocado, sliced

¼ of a small lime

1 teaspoon dried chili flakes (or 1 freshly sliced chili)

Flaked toasted coconut, for garnish

Chopped fresh cilantro, for garnish


1. Place the soba noodles in a bowl of lukewarm water to soften for 20 minutes. In the meantime, spiralize the carrot and cucumber, then grate the beet. If you don’t own a spiralizer, you can simply grate the ingredients instead. Layer the veggies in the bottom of a small lidded jar.

2. Combine the peanut butter, coconut aminos, coconut milk and grated ginger in a small bowl and set it aside.

3. Once the noodles are softened, drain and thoroughly rinse them in cold water before placing them in the jar. Add the peanut dressing.

4. Top the noodles with the avocado, giving it a squeeze of lime juice to ensure it stays fresh. Top with the dried chili flakes, toasted coconut and cilantro, seal the jar and store in the fridge until ready to eat.

Note: If you’re sensitive to soy, then coconut aminos can be a great alternative to soy sauce or tamari. It has the same rich taste that can add a lovely depth of flavor to your dishes, from satay-style sauces to soups.

Nutrition Facts
  • 678 calories

  • 28g fat

  • 100g carbs

  • 21g protein

  • 14g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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