It’s 5:30 PM. Your brain is fried. The thought of cooking feels like a cruel joke.
You need something fast. Something you can grab and go. But takeout is expensive and, let’s be honest, a gamble.
I have your solution. This Asian Sesame Noodle Salad Meal Prep is your weeknight superhero, joining the ranks of other easy grab-and-go meals like these Mason Jar Chicken Burrito Bowls. It’s a flavor bomb that takes less time than waiting for delivery.
We’re talking savory, nutty, tangy, and fresh. All in one bowl. And you make it once to eat all week. Let’s get your life back.
Recipe Overview
- Cuisine: Asian-Inspired
- Category: Meal Prep, Salad, Lunch, Dinner
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4 hearty meals
Ultimate Guide to Asian Sesame Noodle Salad Meal Prep
This is the only guide you need. Why? Because I’m a busy cook just like you.
I tested this to be stupidly simple. The sauce is a shake-and-pour situation. The “cooking” is basically boiling water.
We use cheap pantry staples to build massive flavor. The result is a salad that gets even better in the fridge. The noodles soak up all that good sauce.
You get crunch, creaminess, and a serious umami punch. In under 30 minutes. Your future self will thank you.
The Simple Ingredients
Check your pantry. You probably have half of this already. That’s the beauty of it.
Asian Sesame Noodle Salad Meal Prep Recipe
The Simple Ingredients
Let’s Get Cooking! (The Step-by-Step)
Notes
Enjoy your homemade Asian Sesame Noodle Salad Meal Prep Recipe!
Nutrition Information
- 12 oz spaghetti noodles (or any long pasta you have)
- 1/3 cup creamy peanut butter
- 1/3 cup soy sauce (low-sodium is fine)
- 3 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 1-2 teaspoons sriracha or chili garlic sauce (optional, for heat)
- 2 cups shredded red cabbage
- 1 large bell pepper, thinly sliced
- 2 medium carrots, shredded or julienned
- 1/2 cup chopped green onions
- 1/4 cup chopped cilantro (optional)
- Sesame seeds and chopped peanuts for topping
Let’s Get Cooking! (The Step-by-Step)
Grab a big pot and a big bowl. That’s your main equipment. Ready? Go.
- Boil the noodles. Cook your spaghetti according to package directions for al dente. We don’t want mush. Drain and rinse with cold water to stop the cooking. Let it drain well.
- Shake the magic sauce. While the pasta cooks, make the sauce. In a jar or medium bowl, combine peanut butter, soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and sriracha. Whisk or shake until it’s totally smooth and creamy. Taste it! Adjust heat or sweetness if you want.
- Combine in the big bowl. In your large mixing bowl, toss the cold noodles with the shredded cabbage, bell pepper, and carrots. Pour that amazing sauce over everything.
- Mix it up. Use tongs or two big spoons to toss everything together. Get every noodle coated. This is the good part.
- Prep your containers. Divide the salad evenly among 4 meal prep containers. Top each with green onions, cilantro, sesame seeds, and peanuts.
Done. See? I told you it was easy. The hardest part is waiting to eat it.
What to Serve With This Dish
This salad is a full meal. But if you want to bulk it up, I have ideas.
Add a simple protein right on top. Shredded rotisserie chicken, baked tofu, or a few boiled eggs work perfectly. For another fantastic meal prep idea that’s packed with protein, check out these easy chicken burrito bowls.
Want a side? Serve it with crispy spring rolls from the freezer aisle. Or a quick miso soup.
It’s also fantastic with edamame. Just sprinkle some frozen shelled edamame into the salad before you toss it.
Make This Recipe Your Own (Quick Swaps)
No red cabbage? No problem. Use bagged coleslaw mix. It’s a total time-saver.
Not a peanut butter fan? Use almond butter or sunflower seed butter instead. The sauce will still be creamy and delicious.
Out of spaghetti? Any noodle works. Try soba noodles, linguine, or even zucchini noodles for a low-carb option.
Add more veggies! Snap peas, cucumber, or broccoli slaw are all great adds. Use what you have.
How to Store Leftovers (If You Have Any!)
This meal prep is built to last. Store the sealed containers in the fridge.
They will stay fresh and tasty for up to 4 days. The veggies stay surprisingly crisp.
Give it a good stir before you eat. The sauce settles a bit, and that’s normal.
I don’t recommend freezing this one. The texture of the noodles and veggies won’t be the same after thawing.
NUTRITION INFORMATION
- Calories: ~520 (per serving, without added protein)
- Carbohydrates: 68g
- Protein: 16g
- Fat: 22g
- Saturated Fat: 4g
- Fiber: 7g
- Sugar: 12g
- Note: This is an estimate. Values change with specific ingredients and swaps.
FREQUENTLY ASKED QUESTIONS
Can I make this gluten-free?
Absolutely! Use gluten-free spaghetti noodles and tamari instead of soy sauce. Everything else is naturally gluten-free.
Will the noodles get soggy?
Nope! Rinsing them in cold water stops the cooking. The sauce is thick and clings to the noodles. They stay perfectly chewy for days.
Is there a substitute for sesame oil?
Toasted sesame oil is key for that deep, nutty flavor. I don’t recommend skipping it. You can find it in most grocery store aisles now.
There you have it. Your ticket to easy, delicious lunches and dinners all week long.
This recipe is a flavor powerhouse that respects your time. It’s my go-to when life gets crazy. If you love this hands-off approach to big flavor, you’ll also adore this Slow Cooker Chicken Pad Thai for another effortless Asian-inspired meal.
Go make this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!
