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vegan Thai Noodle Salad Mason Jar Meal Prep

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Fusion, Thai, Vegan
Servings 4 people

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
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