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Soba Noodle Salad Meal Prep Containers on Stone Counter

Soba Noodle Salad & Peanut Sauce Meal Prep

  • Author: Katie Allen


Work lunch got ya down? In barely 20 minutes, you can meal prep soba noodle salad with a creamy peanut sauce. 26g of plant protein will keep you full & fueled all afternoon.



Soba Noodle Salad

  • 2 bundles soba noodles
  • 2 cups frozen shelled edamame
  • 2 Persian cucumbers (or 1 large cucumber), peeled into ribbons
  • 1 large carrot, peeled into ribbons
  • 1 packaged precooked tofu cutlet, diced
  • Garnish: sesame seeds (white & black), green onion

Peanut Sauce

  • 1/3 cup peanut butter
  • 1/3 cup lite soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice
  • 1 teaspoon garlic paste


  1. Add about 8 cups of water, frozen edamame beans and salt to a large pot. Bring to a boil.
  2. Add soba noodles and cook for 5 minutes. 
  3. Meanwhile, use a vegetable peeler to make carrot and cucumber ribbons. (Avoid the wet cucumber seeds as they’ll make your salad soggy).
  4. When noodles are al dente, pour contents of the pot through a large strainer in the sink. (If you will immediately be dividing salad into food storage containers, run cold water over the noodles in the strainer until cool.)
  5. Whisk peanut sauce ingredients for 40-60 seconds, or until creamy.
  6. Toss soba, edamame, carrot and cucumber ribbons, and diced tofu together in the peanut sauce.