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
Units
Scale
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