A grab and go vegan spicy sesame peanut noodle salad with cucumbers, steamed broccoli, black beluga lentils and tomatoes!
Yes, I’m posting another peanut butter recipe, and this is precisely why I rarely buy it. One jar of peanut butter leads to me finding any excuse to use it in every meal, which then leads to me eating the entire jar in 48 hours. I’ve been itching to make a spicy sesame peanut noodle recipe for a long time, because in case you haven’t noticed, I am obsessed with ramen noodles. Case in point here and here. I used an organic, gluten-free ramen noodle that cooks in under 5 minutes, which is perfect for my busy lifestyle. Which is also why this noodle salad is in a jar. Can I say Pinterest made me do it?
I’ve been looking at those fancy DIY mason jar salads on Pinterest for year(s) and always thought they were really cool, but completely ridiculous. Pinterest is kind of known for unrealistic things; kitchens, weddings, yoga poses, you name it and it’s there. It really makes you think you will one day own a gorgeous mansion with a kitchen the size of three rooms with an open floor plan. Anyway, I’m a sucker for Pinterest because I love visual inspiration, but let’s get back to those mason jar salads. I didn’t really understand the point of putting your salad in a jar, other than for aesthetic reasons.
I like to eat huge salads with loads of vegetables, but I almost never bring them to work for that exact reason. The last thing that I want to use are five different Tupperware containers with all of my ingredients, and then still having to bring a bowl and silverware to eat it. That’s more work, more dishes and less convenience – which is basically what I live for these days as a working mom. SO, I made this noodle salad, put it in a jar and realized that it’s actually magical. The dressing stays on the bottom so that the lighter ingredients don’t become soggy, and everything fits in one large mason-type jar so you don’t need multiple containers. There’s plenty of space to mix everything together once you’re ready to eat it, and a fork fits comfortably into the jar. Hooray!
The dressing is the star of this sesame peanut noodle extravaganza! It’s spicy from harissa, there’s toasted sesame oil, creamy peanut butter, garlic, ginger, and rice vinegar – HEAVEN. I’d recommend making the dressing first, because the noodles will marinade in it while you steam the broccoli and cook the lentils. I even used this peanut dressing in a big salad with red butter lettuce, some left-over lentils, avocado and cucumber and it was DIVINE. This recipe is for my fellow peanut butter lovers and I hope you like it!