These Healthy Peanut Noodles in a Jar have quickly become one of my favorite healthy meal prep lunches because they’re flavorful, satisfying, and actually hold up well in the fridge for daysss. Unlike salads that get soggy or meal prep that starts to feel repetitive after a day or two, these jars stay fresh thanks to the layered assembly. The sauce sits at the bottom while the vegetables stay crisp on top until everything gets mixed together right before eating!
I also love how customizable this recipe is. You can use almost any noodles you have on hand, swap in different vegetables, or adjust the spice level depending on what you’re craving. The creamy peanut sauce coats the noodles perfectly and balances the fresh crunch from the cucumbers, carrots, and cabbage. Combined with the shredded chicken and edamame, the noodles feel both fresh and filling.
Everything can be prepped ahead of time, and once assembled, lunch is basically ready to grab from the fridge. They’re delicious cold, making them ideal for work lunches, quick meals between errands, or easy postpartum-friendly meal prep
I actually made these because Jeff is counting his calories and needed some healthy lunches to bring to work! And we both loved these. I hope you guys do too. 🙂
Ingredients:
- Chicken Thighs: adds protein and stays juicy and flavorful even after meal prep.
- Garlic: gives the chicken a savory aromatic base that pairs perfectly with the peanut sauce.
- Ginger: adds warmth and freshness while balancing the richness of the sauce.
- Creamy Peanut Butter: creates the creamy, nutty base of the sauce.
- Soy Sauce: adds saltiness and umami depth to the dressing.
- Hot Water: helps thin the sauce so it coats the noodles evenly.
- Rice Vinegar: brightens the sauce with a little acidity.
- Toasted Sesame Oil: adds rich toasted flavor and depth.
- Chili Crisp: gives the sauce a subtle spicy kick. Substitute for sriracha!
- Honey: balances the salty and spicy flavors with sweetness.
- Noodles of Choice: makes the jars hearty and filling while soaking up the sauce beautifully.
- Cucumbers: add freshness and crunch.
- Carrots: provide sweetness, color, and texture.
- Edamame: adds extra protein and a slightly buttery texture.
- Cabbage: adds crunch and vibrant color.
- Cilantro and Green Onions: finishes the jars with a bright fresh flavor.
FAQs:
How long do these peanut noodle jars last?
These jars are best enjoyed within 3 – 4 days when stored covered in the refrigerator. The layered method helps keep the vegetables crisp and fresh.
Why is the sauce placed at the bottom of the jar?:
Keeping the sauce on the bottom prevents the noodles and vegetables from becoming soggy. When you’re ready to eat, simply shake or stir everything together. Alternatively, you can also dump it all into a bowl and mix!
Can I eat these cold?
Yes! These peanut noodle jars are made to be enjoyed cold. Eat them straight from the fridge! This makes them perfect for lunches and meal prep. I don’t recommend heating them up, it will ruin the texture.
How can I add more protein?
You can increase the chicken, add a soft boiled egg, or mix in extra edamame for additional protein.
Will the noodles dry out in the fridge?
The noodles stay soft thanks to the sauce at the bottom of the jar. Tossing the noodles lightly with a little sesame oil before layering helps even more.
Can I make the peanut sauce ahead of time?
Yes! The sauce can be made several days ahead and stored in the refrigerator until ready to use.
What vegetables can I substitute?
These jars are very flexible. Great additions or swaps include: bell peppers, snap peas, bean sprouts, shredded lettuce, or broccoli slaw.
What size jars should I use?
Large mason jars (around 32 oz) work best so there’s enough room to shake everything together before eating. You can also use deli containers or a large container.
Healthy Peanut Noodles
- Total Time: 30 minutes
Description
These Peanut Noodle Jars are layered with noodles, shredded chicken, crisp vegetables, and a creamy spicy peanut sauce for an easy healthy meal prep lunch.
Note that 1 serving = 1 jar
Materials Needed:
I highly recommend using wide-mouth jars that are at least 32 oz.! You can also use deli containers or large Tupperwares as well.
Ingredients
For the Chicken:
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 lb chicken thighs
- Salt and pepper, to taste
Peanut Sauce:
- 3 tablespoons creamy peanut butter
- 3 tablespoons soy sauce (tamari for gluten-free)
- 1/2 cup hot water
- 1 tablespoon rice vinegar
- 1 tablespoon chili crisp (substitute sriracha)
- 1 tablespoon honey
Other Ingredients:
- 2 servings noodles of choice (I used these)
- 1/2 tablespoon toasted sesame oil
- 1 1/2 cups (150 g) cucumbers, sliced
- 1 cups (75 g) carrots, julienned
- 1/4 cup (40 g) edamame
- 20 g purple cabbage, thinly sliced
- 20 g green cabbage, thinly sliced
- Optional garnishes: cilantro and green onions
Instructions
- Heat a little oil in a skillet over medium heat. Add the garlic and ginger and cook for 1 – 2 minutes, stirring frequently, until fragrant.
- Add the chicken thighs, season with salt and pepper, and cook until fully cooked through, about 8 – 10 minutes. Shred the chicken once cooked (I refer using a stand mixer for this, but you can also use forks).
- In a bowl, whisk together the peanut butter, soy sauce, hot water, rice vinegar, chili crisp, and honey until smooth.
- Prepare noodles according to package instructions and toss in the toasted sesame oil.
- Divide all ingredients evenly between jars in this order: Peanut sauce, noodles, chicken, carrots, edamame, cucumbers, cabbage, cilantro, and green onions.
- When ready to eat, shake or stir everything together (or dump it all into a bowl) until coated in the sauce. Enjoy cold.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 2 servings
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