Enjoy this Chinese Noodle Salad recipe in a Jar with a creamy peanut dressing. It is a fun and colorful salad loaded with nutrients. Take it to work, school, on the road, or on your next picnic.
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This post is supported by Ty Ling, but as always all opinions shared are my own. A big thanks to the brands, that make The Simple Sprinkle possible!
💡 The recipe in a nutshell
- vegan (no eggs and dairy free)
- Easy to make
- Grab-and-go meal
- Healthy, and nutrient rich
- Ready in under 30 minutes
📋 Ingredients
To make this Chinese noodle salad recipe in a jar you will need the following ingredients:
For protein, we recommend a simple, crispy fried tofu.
Why Ty Ling? Ty Ling offers a wide range of Asian products, making authentic Asian cooking easy. Ty Ling's Chinese noodles are not only authentic in flavor but also cooked in just 3 minutes. Their sesame oil adds delicious flavor to the tofu and gives it a distinctive nutty aroma and taste.
🫙 Equipment
To make this Chinese noodle salad recipe you will need a few kitchen supplies. If you want to meal prep the salad as a grab-and-go meal assemble and store it in mason jars.
- 4x quart size mason jars (900ml)
- Pot to cook noodles
- Cutting board
- Kitchen knives
- Tofu press
- Pan to fry tofu
🍜 How to make Chinese noodle salad
Now that you know what ingredients are needed, we can start with the preparation.
- Prepare your protein: If you are using tofu as your protein, start by draining and pressing it. Once drained, cut it into bite-sized cubes and fry in oil until crispy. Deglaze with soy sauce.
- Cook Chinese noodles following the package instructions.
- Prepare the dressing.
- Wash and cut all your veggies and divide them into fourths.
- Fill your mason jars. Add around 3 tablespoons of the dressing to each jar, followed by a fourth of the noodles, diced cucumber, carrots, bell peppers, and fried tofu.
- Store it in the fridge until ready to eat. Shake well before eating, and enjoy!
🥜 How to make a creamy peanut dressing
Our peanut butter dressing is comforting, tangy, and spicy. The perfect round-up for this Chinese noodle salad! To make the dressing from scratch you need just a few simple ingredients:
- all-natural peanut butter (creamy)
- soy sauce
- filtered water
- freshly pressed lime juice
- Garlic and onion powder
- Red pepper flakes or chili (optional, for spice)
To make it combine in a small bowl or measuring cup all ingredients. Whisk together until combined and creamy. Season to taste.
As an alternative to making the dressing from scratch, use a store-bought dressing of your choice.
🥗 Chinese noodle salad variations
This salad is super versatile and ingredients can easily be added or swapped out to taste. Some great additions or swaps include:
- edamame
- green beans
- sprouts
- fresh cilantro
- fresh mint
- broccoli
- red cabbage
- sesame seeds
- raw or roasted cashews or peanuts
- green onion
- tangerine or orange slices
For more salad ideas browse our vegan salad category.
🥣 Storage
Store the prepared mason jar in the fridge for up to 3 days. Store leftover noodles or vegetables separate from another in air-tight containers in the fridge.
📖 Recipe
Chinese Noodle Salad Recipe in a Jar
Equipment
- 4x quart size mason jars (900ml)
- pot to cook noodles, cutting board, kitchen knives, bowls
- tofu press, pan to fry tofu
Ingredients
Salad ingredients
- 1 package Ty ling’s Chinese noodles
- 1 big cucumber
- 2 big carrots
- 2 bell peppers (red & yellow)
Crispy fried tofu
- 1 block firm tofu
- 1 tablespoon Ty ling’s sesame oil
- 1 tablespoon soy sauce
Creamy peanut dressing
- ½ cup all-natural peanut butter (120g)
- ¼ cup soy sauce (60ml)
- ¼ cup filtered water (60ml)
- 1 freshly pressed lime
- Garlic and onion powder, to taste
- Red pepper flakes or chili, to taste (optional, for spice)
Instructions
Prepare tofu
- Drain and press tofu (best overnight). Cut into bite-sized cubes. Heat a skillet with sesame oil and fry tofu until browned and crisp. Deglaze with soy sauce.
Peanut dressing
- To make the dressing, combine all ingredients in a bowl and whisk together.
Prepare salad
- Cook noodles following the package instructions. Wash and cut all veggies and divide them into fourths. Line up mason jars. Add around 3 to 4 tablespoons of the dressing to each jar, followed by a fourth of the noodles, diced cucumber, carrots, bell peppers, and fried tofu.
- Put the lid on and store it in the fridge. Shake before eating, and enjoy!
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
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