Peanut Noodle Veggie Jars

Ingredients

• 8 oz rice noodles or spaghetti
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup cucumber, thinly sliced
• 1 cup edamame, shelled
• 1/3 cup creamy peanut butter
• 3 tbsp low-sodium soy sauce
• 2 tbsp lime juice
• 1 tbsp honey
• 2 tsp sesame oil
• 1 tsp fresh ginger, grated
• 2-4 tbsp warm water
• 1/4 cup chopped peanuts

Instructions

1. Cook noodles according to package directions, then rinse under cool water until no longer warm. Drain very well so the sauce does not get watery.
2. Whisk peanut butter, soy sauce, lime juice, honey, sesame oil, ginger, and 2 tablespoons warm water until smooth. Add more warm water a tablespoon at a time until pourable.
3. Toss noodles with about two-thirds of the peanut sauce, using tongs to coat every strand.
4. Layer noodles, carrots, bell pepper, cucumber, and edamame into jars or containers. Keep extra sauce on the side if meal prepping more than a day ahead.
5. Top with chopped peanuts right before eating for crunch. Eat chilled or at room temperature.

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