These Quick Sesame-Ginger Noodle Salad Jars make weekday eating as easy as grab, shake, and go. Light but filling, they’re packed with crunchy veggies, tender noodles, and a tangy sesame-ginger dressing that tastes better than takeout.
Prep a few at once, stash them in the fridge, and you’ve got lunch handled for the next few days — no microwaving, no fuss, just good flavor and real ingredients.
Sesame-Ginger Noodle Salad Jars
Ingredients
For the Dressing:
- 3 tbsp rice vinegar
- 2 tbsp soy sauce or tamari
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1/2 tsp garlic, minced
- 1 tsp lime juice (optional)
For the Jars:
- 6 ounces rice noodles or vermicelli
- 1 cup shredded carrots
- 1 cup shredded cabbage or kale
- 1 small cucumber, sliced thin
- 1/2 cup snap peas or edamame
- 1/2 cup chopped herbs (mint, cilantro, or basil)
- Optional: cooked chicken, shrimp, or tofu for protein
Method
Cook the noodles.
- Bring a pot of water to a boil and cook noodles according to package instructions. Drain and rinse under cold water.
Make the dressing.
- Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice in a small bowl.
Assemble the jars.
- Layer ingredients in wide-mouth jars in this order: 2–3 tablespoons dressing on the bottom Protein (if using) Carrots and cabbage Noodles Cucumber, peas, and herbs on top
Seal and chill.
- Screw the lids on tightly and refrigerate for up to 4 days.
To serve.
- When ready to eat, shake the jar to coat everything in dressing, then pour into a bowl — or eat straight from the jar if you’re on the go
