Instructions
5 steps · tick them off as you cookCook noodles until just tender, rinse under cold water and toss with a little oil.
Whisk soy sauce, sesame oil, rice vinegar, honey and peanut butter into a smooth sauce.
Spoon sauce into the bottom of 4 jars.
Add noodles, then shredded carrots, edamame and sliced scallions on top.
Seal and refrigerate up to 4 days; shake or stir to coat before eating cold or warmed.
Chef's tip
Keep the sauce at the bottom and noodles above so nothing gets soggy; the veg stays crisp until you shake it together.
Suggested pairing
Serve with cold jasmine green tea or a light lager.
About this recipe
Slurpable noodles cloaked in nutty sesame sauce with crunchy veg, layered smartly in jars.
AsianEasymeal prepfreezer-friendlyvegetarian

