This is the easiest meal prep for spring and summer’s warmer temperatures. It comes together in no time, needs very little prep work, and is pretty much a mix and dump cold noodle salad that is packed with flavor. Up the nutritional value by adding in extra veggies as toppings.
To cook the rice noodles– bring 2-3 cups of water to a boil (or more according to package directions) and pour over bowl of rice noodles. Let sit for about 10 minutes and check for doneness. Check every minute until desired tenderness is reached. While noodles soak, mix together sauce and chop veggies.
- 3/4 cup peanut butter
- 4 tbsp rice wine (or white wine) vinegar
- 4 tbsp brown sugar
- 4 tbsp soy sauce
- 1 tbsp ginger
- 2-3 tbsp red chili paste or siracha if you like spice
- 1 clove minced garlic (about 1tbsp)
- 1/4 cup water
Veggie add ins: to the noodles and sauce I like to add some shredded carrots and broccoli. You can buy pre-shredded broccoli slaw mix in the bagged salad section to make this SO EASY. I like to put about 1/2-3/4 cup of mixed broccoli and carrots per serving. Make sure any veggie you mix in stands up well to sitting in sauce so it doesn’t get mushy.
Topping Ideas: keep these in little cups or plastic bags until ready to serve so they stay super crunchy
- sesame sticks
- water chestnuts
- chopped peanuts
- diced grilled chicken breast
- snap peas
- diced red peppers
- grilled shrimp
You eat this dish cold, which is so great for meal prep. Sometimes my lunch breaks are so short that taking time to microwave food means I need to inhale everything. I typically only make a limited amount of these because it is best if eaten in the first 3-4 days after mixing. Depending on your veggies they could start to soften up after that. I hope you enjoy this easy recipe as much as I do.