This is one of the very first things I ever meal prepped. It's delicious, satisfying, and gives just a little spice. My friend Jenn fixed these and they looked amazing, so I quickly got the recipe. The original recipe is from Foxes Love Lemons. I've tweaked it just a very tiny bit to make it a little lighter without losing flavor and I add some grilled chicken on the top to provide a bit more protein to keep me fuller longer. The secret ingredient for me is...
PB2. It cuts out some serious fat and calories when substitute for regular peanut butter and works especially well in these types of recipes.
The first thing you'll want to do is buy some large glass jars or container of some sort. The ones pictured in my photos work great because there is plenty of space for grilled chicken if/when I want to add it.
RECIPE
4 oz. soba noodles, prepared
2 TBSP PB2, prepared
4 tsp. sambal oelek
4 tsp. reduced sodium soy sauce
4 tsp. rice vinegar
1/4 cup extra virgin olive oil
8 baby carrots, thinly sliced
1 bag steam in the bag edamame prepared and shelled
1 red bell pepper, quartered and thinly sliced
4 TBSP green onions
8 oz. grilled chicken breast, sliced
Makes 4 jars - 1 serving each
This takes about half an hour to prep if you have the chicken ready. I am pulling some of my Pioneer Woman Perfect Grilled Chicken out of the freezer to top mine.
Prepare the soba noodles per the box instructions. Combine PB2, sambal oelek, soy sauce, and rice vinegar. Whisk together. Slowly add olive oil and continue whisking until well incorporated. Pour the sauce into the bottom of the jars.
Add 1/4 of the prepared soba noodles to each jar, so that they soak in the sauce. Add edamame, carrots, red bell pepper and onion tops. Top with cooled and sliced grilled chicken (2 oz per jar).
Leave the jars right side up so the noodles continue to soak in the sauce. Grab out of the fridge and run to work. You won't be sorry as you eat your fancy noodle salad with your cloth napkin on your lap :).
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