Meal prepping has become an essential part of our busy lives. It saves time, reduces stress, and ensures we have healthy meals ready to go. One delightful and nutritious option to add to your meal prep repertoire is Thai Noodle Salad. This vibrant dish, packed with fresh vegetables, crispy tofu, and a flavorful peanut sauce, is not only delicious but also incredibly convenient to prepare in mason jars.
You can view my full collection of plant-based meal prep recipes here.
Ingredients & Substitutions
Vermicelli Rice Noodles
These thin noodles are perfect for salads as they absorb flavors well. If you can’t find vermicelli, you can substitute it with other rice noodles or even thin spaghetti.
Veggies
- Lettuce: Butter lettuce, romaine, or iceberg all work well for wrapping or adding crunch.
- Carrot: Grated carrot adds color and sweetness.
- Cucumber: Cut into small sticks, cucumbers offer a refreshing bite.
- Mango: Adds a tropical sweetness.
- Red Cabbage: Shredded cabbage provides a vibrant color and crunch.
- Herbs: Mint, cilantro, or Thai basil bring freshness and an aromatic flavor.
Crispy Tofu
- Tofu: Extra firm tofu is ideal for achieving a crispy texture.
- Cornstarch: Helps to crisp up the tofu.
- Soy Sauce or Tamari: Adds a salty umami flavor.
- Hoisin Sauce: Coats the tofu, adding a rich, slightly sweet taste.
Spicy Peanut Sauce
- Peanut Butter: The base of the sauce, adding creaminess.
- Soy Sauce or Tamari: For a salty, savory flavor.
- Lime Juice: Adds acidity and brightness.
- Maple Syrup or Vegan Honey: Balances the flavors with sweetness.
- Sriracha or Thai Red Curry Paste: Adds heat.
- Optional Additions: Rice vinegar, ginger, and garlic for extra depth of flavor.
Optional Toppings
- Lime Wedges: For a fresh squeeze of citrus.
- Chopped Peanuts: Adds a crunchy texture.
- Hot Sauce: For those who love extra spice.
Helpful Tools
To make this recipe, you’ll need some basic kitchen tools:
- Airfryer or Frying Pan: For cooking the tofu.
- Blender: To make the peanut sauce smooth and creamy.
- Mason Jars: Perfect for meal prepping and storing the salad.
- Knife and Cutting Board: For chopping vegetables.
- Mixing Bowls: For combining ingredients.
How to Make This Thai Noodle Salad Mason Jar Meal Prep Recipe
Noodles
- Cover the vermicelli noodles in boiling water and leave for 3-5 minutes or according to package instructions.
- Drain and rinse with cold water to stop the cooking process and prevent sticking.
Preparing Crispy Tofu
- Tear the tofu into bite-sized pieces and place in a shallow bowl.
- Add soy sauce and cornstarch, tossing to combine.
- Cook tofu in the airfryer at 400°F for 15 minutes, flipping halfway, or fry in a pan with oil for 3-5 minutes per side until crispy and golden brown.
- Toss the cooked tofu lightly in hoisin sauce.
Making the Peanut Sauce
- In a blender, add peanut butter, soy sauce, lime juice, rice vinegar, ginger, garlic, sriracha or red Thai curry paste, and maple syrup.
- Blend on high until smooth and creamy.
- Add cold water, 1 tablespoon at a time, until you reach your desired consistency. Note that the sauce thickens slightly when refrigerated.
Meal Prep
- Put out 4 mason jars and layer the ingredients starting with the peanut sauce, then noodles, cabbage, carrots, mango, cucumber, and cooked tofu.
- Top each jar with a few chopped peanuts and a fresh lime wedge.
- Seal the jars and store them in the fridge until ready to eat.
Tips & Tricks
- Ensuring Freshness: Keep the dressing separate until you’re ready to eat if you want to avoid soggy noodles.
- Storage Tips: These jars can last up to 4 days in the fridge. Keep them tightly sealed.
- Customization Ideas: Feel free to swap out the vegetables or add in proteins like grilled chicken or shrimp if tofu isn’t your thing.
FAQ
How long does the salad last?
The salad can last up to 4 days in the fridge if stored properly in airtight mason jars.
Can I use different vegetables?
Absolutely! Feel free to use any vegetables you like or have on hand.
How do I keep the noodles from getting soggy?
Absolutely! Feel free to use any type of vegan cheese you prefer, or omit it altogether for a dairy-free option.
Is it necessary to use mason jars?
While mason jars are convenient for meal prep, you can also use any airtight container to store the salad.
Thai Noodle Salad Meal Prep Jars
Thai Noodle Salad Mason Jar Meal Prep is a delightful and nutritious option, featuring vermicelli rice noodles, fresh veggies, crispy tofu, and a spicy peanut sauce, all layered in convenient mason jars.
Ingredients
- 100 grams dried vermicelli rice noodles (1 little nest of noodles)
Veggies
- 1 head lettuce for wrapping (butter lettuce, romaine or iceberg)
- 1 large grated carrot
- ½ cucumber cut into small sticks
- 1 mango cut into small strips
- 1 cup red cabbage, shredded
- 1 handful either mint, cilantro, or Thai basil
Crispy Tofu
- 1 brick extra firm tofu (pressed)
- 1 tbsp cornstarch
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp hoisin sauce for coating tofu
Spicy Peanut Sauce
- ½ cup all natural peanut butter
- 2 tbsp low-sodium soy sauce or tamari
- 1 lime, juiced (2 tbsp)
- 1 tbsp maple syrup or vegan honey
- 3 tbsp sriracha (sub 1 tbsp Thai red curry paste if desired)
- water to thin
- 1 tbsp rice vinegar optional
- 1 tbsp ginger and 1 clove garlic optional
Optional Toppings
- 4 lime wedges
- ¼ chopped peanuts
- hot sauce
Instructions
Noodles
- Cover the vermicelli noodles in boiling water and leave for 3-5 minutes. (or according to package instructions.) Then drain and rinse with cold water.
Preparing Crispy Tofu
- Tear the tofu into bite-sized pieces and place in a shallow bowl. Add the soy sauce and cornstarch and toss to combine.
- Cook tofu in the airfryer at 400 degrees for 15 minutes flipping halfway, OR it fry in a pan with oil for 3-5 minutes per side.
- While the tofu is cooking, chop up your veggies.
- Cook until the tofu is crispy and golden brown on the outside. Toss cooked tofu lightly in Hoisen sauce.
Making the Peanut Sauce
- Next, make the peanut sauce by adding peanut butter, soy sauce, lime juice, rice vinegar, ginger, garlic, sriracha or red Thai curry paste, and maple syrup into a blender.
- Blend on high until smooth and creamy. Add cold water 1 tbsp at a time until you reach your desired consistency. Note: it does thicken slightly when left in the fridge.
Meal Prep
- Put out 4 mason jars and layer the ingredients starting with the peanut sauce, noodles, cabbage, carrots, mango, cucumber, and cooked tofu.
- Top each jar with a few chopped peanuts and a fresh lime wedge. Enjoy!
Notes
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands of ingredients used. Disclaimer: This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 400g | Calories: 600kcal | Carbohydrates: 70g | Protein: 30g | Fat: 25g | Saturated Fat: 4.5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 10g | Sodium: 800mg | Potassium: 600mg | Fiber: 8.5g | Sugar: 20g | Vitamin A: 150IU | Vitamin C: 40mg | Calcium: 75mg | Iron: 4mg
Tried this recipe?Let us know how it was!
Conclusion: Thai Noodle Salad Mason Jar Meal Prep
Thai Noodle Salad Mason Jar Meal Prep is a fantastic way to enjoy a healthy, flavorful meal without the daily hassle of cooking. With fresh vegetables, crispy tofu, and a zesty peanut sauce, this recipe is sure to become a favorite. Give it a try and enjoy the convenience and deliciousness of this meal prep option!
This was really nice. I loved the sauce and kept really well for the week. I ate this Monday to Friday and liked it so much. I will be making it again next week.
hi Terse! I’m SO happy you loved the meal prep enough to make it again next week! Thank you so much for trying the recipe 🙂
Loved this recipe thanks for the meal preps!! Game changer for an easy week 😊
Thank you SO much I’m so happy you loved it!