Thai Chicken Soba Noodle Salad Jars
These Thai Chicken Soba Noodle Salad Jars are a delicious summer meal prep idea and a fun twist on a cold noodle salad. The satay sauce is made extra creamy with coconut milk and peanut butter, and the broccoli slaw and crunchy peanuts add tons of fibre!
Servings: 4 jars
- 2 cups leftover chicken (can be rotisserie)
- 1/2 (363 g) package soba noodles
- 2 cups broccoli slaw
- 1 red pepper, sliced
- 4 green onions, sliced
- 1/2 cup roasted salted peanut halves
- Fresh chopped cilantro or basil (optional, to serve)
- 1/2 can full fat coconut milk (about 3/4 cup)
- 2 tbsp peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 1 tsp dried ginger
Cook soba noodles according to package directions (usually 2 min in boiling water) and whisk together the ingredients for the satay sauce. Add sauce to bottom of a 950mL mason jar, followed by leftover chicken.
If you need to cook the chicken fresh instead of using leftover chicken, saute four medium-sized chicken cutlets (or cut two medium-sized chicken breasts in half) in a skillet with a bit of olive oil over medium-high heat for 7-8 minutes per side, then cut up into bite-sized pieces. Otherwise, continue on with the following steps below.
After you add chicken, add broccoli slaw, red pepper and soba noodles. Top each jar with green onions and peanuts. Shake jars before serving to distribute sauce, then pour into a large, deep bowl and enjoy! Bonus: if you'd like, garnish with fresh herbs like cilantro or basil.
Calories: 453kcal | Carbohydrates: 20g | Protein: 28g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Cholesterol: 55mg | Sodium: 389mg | Potassium: 496mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1950IU | Vitamin C: 117.2mg | Calcium: 70mg | Iron: 2.5mg