Ingredients
8 ½ oz Soba Noodles
1 cup Frozen Shelled Edamame
½ Cabbage head (thinly sliced)
1 large Carrots (julienned)
2 Bell Peppers: 1 red and 1 yellow (thinly sliced)
2 Green Onions (chopped)
For the Sauce
¼ cup Peanut Butter
2 tbsp Soy Sauce
1 tbsp Sriracha
2 tbsp Rice Vinegar
1 tbsp Brown Sugar
2 cloves Garlic (minced)
1 inch Ginger (grated)
Water (as needed to thin)
Directions
Step 1
For the Noodles
Step 1
Bring a large pot of salted water to a boil.
Step 2
Add the soba noodles and cook according to package instructions until al dente.
Step 3
Drain and rinse under cold water to stop cooking and cool the noodles.
Step 4
For the Vegetables
Step 1
Thinly slice the red cabbage.
Step 2
Julienne the carrot.
Step 3
Thinly slice the red and yellow bell peppers.
Step 4
Chop the green onions.
Step 5
Cook and shell the edamame if not already done.
Step 6
For the Sauce
Step 1
In a bowl, combine peanut butter, soy sauce, sriracha, rice vinegar, brown sugar, minced garlic, and grated ginger.
Step 2
Mix well until smooth and creamy. If too thick, add water to thin to the desired consistency.
Step 3
For the Salad
Step 1
In large meal prep containers, layer the sauce, vegetables, and noodles.
Step 2
Store in airtight containers in the refrigerator for up to 3 days.
Step 3
Mix everything together before eating.
