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A vibrant Asian Noodle Bowl with rice noodles, julienned carrots, cucumber, and edamame in a glass meal prep container.

Asian Noodle Bowl (Meal Prep)

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 420
Ingredients Method

Ingredients
  

  • 8 oz dried rice noodles
  • 1 cup shelled edamame, steamed
  • 1 cup carrots , julienned
  • 1 cup English cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup roasted peanuts, crushed
  • 1/4 cup low -sodium soy sauce
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon hone y
  • 1 teaspoon fresh ginger, grated
  • 1 clove garlic , minced

Method
 

  1. Boil rice noodles according to package specifications, typically 6 to 8 minutes, until al dente.
  2. Drain noodles and immediately rinse under cold running water to remove surface starch and prevent sticking.
  3. In a medium bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey, grated ginger, and minced garlic until the honey is fully dissolved and the mixture is emulsified.
  4. In a large mixing bowl, toss the chilled noodles with two tablespoons of the dressing to prevent clumping.
  5. Divide the noodles equally across four airtight meal prep containers.
  6. Systematically layer the julienned carrots, cucumber, red bell pepper, and edamame over the noodle base.
  7. Distribute the remaining dressing into four small condiment containers or drizzle directly over the vegetables.
  8. Top each bowl with sliced green onions, cilantro, and crushed peanuts.
  9. Seal containers and refrigerate for up to 4 days.