Cold Sesame Peanut Noodle Bowls
Chilled noodles tossed in a creamy peanut-sesame sauce with crunchy vegetables — no reheating required, making it the perfect no-microwave office lunch.
PROTEIN 12g
CALORIES 374
P:E RATIO 0.2
TIME 25m
YIELD 5
P:E 0.2
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
12 oz spaghetti or rice noodles, cooked and cooled CARB BASE
¼ cup natural peanut butter DAIRY
3 tablespoons soy sauce FLAVOR
2 tablespoons rice vinegar FLAVOR
1 tablespoon sesame oil FLAVOR
1 tablespoon maple syrup FLAVOR
1 tablespoon sriracha (adjust to taste) FLAVOR
1 tablespoon fresh ginger, grated FLAVOR
1 large carrot, julienned PRODUCE
1 cup shredded purple cabbage HIGH FIBER
1 cup edamame, shelled and thawed FLAVOR
2 green onions, sliced FLAVOR
2 tablespoons sesame seeds FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate for up to 4 days. The noodles absorb sauce over time, so keep extra sauce on hand. Do not freeze.
- Batching: Toss noodles with a tiny bit of sesame oil after rinsing to prevent them from clumping.
- Reheat: Serve cold — this is designed as a no-microwave meal. Let sit at room temperature for 5 minutes before eating.
EXECUTION STEPS
01
HIGH HEAT SEAR
Cook noodles according to package directions. Rinse under cold water to stop cooking and prevent sticking. Drain well.
02
VEGGIE STEAM-SAUTÉ
In a jar or bowl, whisk together peanut butter, soy sauce, rice vinegar, sesame oil, maple syrup, sriracha, and ginger until smooth. Add 2 tablespoons water to thin if needed.
03
THE MACRO PREP
Toss cooled noodles with the peanut sauce until evenly coated.
04
THE ASSEMBLY
Divide sauced noodles among 5 containers.
05
STEP 5
Top each with julienned carrots, purple cabbage, edamame, green onions, and sesame seeds.
06
STEP 6
Seal tightly — these are served cold.
PRIMARY CATEGORY
EXPLORE MORE No Cook ProteinFULL EXECUTION PLANS
5-DAY BEGINNER MEAL PREP PLAN ›GROCERY LIST
servings
- 12 oz spaghetti or rice noodles, cooked and cooled
- ¼ cup natural peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 tablespoon sriracha (adjust to taste)
- 1 tablespoon fresh ginger, grated
- 1 large carrot, julienned
- 1 cup shredded purple cabbage
- 1 cup edamame, shelled and thawed
- 2 green onions, sliced
- 2 tablespoons sesame seeds