Peanut Noodle Salad

Name: Peanut Noodle Salad with Jar-Bottom Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 3 tbsp leftover peanut butter; 2 tbsp soy sauce; 1.5 tbsp maple syrup; 1 tbsp rice vinegar; 1 tbsp sriracha; 1 tsp fresh ginger, grated; 1/2 lime, juiced; 1 cup red cabbage, shredded; 1/2 cup cilantro, chopped; 1 red bell pepper, sliced; 1 cup cucumber, diced; 1 cup carrots, shredded; 1/4 cup fresh mint leaves; 1/2 cup green onions, sliced; 14 oz firm tofu, cubed and cooked; 8 oz rice noodles, cooked

This peanut noodle salad extracts every last bit of flavor from an almost-empty peanut butter jar by making sauce directly inside it, then combines the result with fresh vegetables, tofu, and noodles for a vibrant, sustainable meal-prep bowl.

🌍Asian 🏷️Peanut noodle salad 🏷️Peanut sauce 🏷️Tofu salad 🏷️Asian-inspired Meal prep

🏷️

🏷️Low-waste

-0:00

TikTok

Total

30 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

3 tbsp leftover peanut butter
2 tbsp soy sauce
1.5 tbsp maple syrup
1 tbsp rice vinegar
1 tbsp sriracha
1 tsp fresh ginger, grated
1/2 lime, juiced
1 cup red cabbage, shredded
1/2 cup cilantro, chopped
1 red bell pepper, sliced
1 cup cucumber, diced
1 cup carrots, shredded
1/4 cup fresh mint leaves
1/2 cup green onions, sliced
14 oz firm tofu, cubed and cooked
8 oz rice noodles, cooked

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Instructions

1
In an almost-empty peanut butter jar, add soy sauce, maple syrup, rice vinegar, sriracha, grated fresh ginger, and the juice of half a lime.
2
Seal the jar tightly and shake vigorously until all the ingredients are combined and a smooth sauce forms, incorporating the leftover peanut butter from the sides of the jar.
3
In a large salad bowl, combine the shredded red cabbage, chopped cilantro, sliced red bell pepper, diced cucumber, shredded carrots, fresh mint leaves, and sliced green onions.
4
Add the cooked tofu and cooked noodles to the bowl with the vegetables.
5
Pour the prepared peanut sauce over the salad ingredients.
6
Toss everything together until the salad is evenly coated in the sauce.
7
Serve immediately or portion into containers for meal prep.

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Tips & Notes

Pro tips

Warm the peanut butter jar slightly (5–10 seconds in microwave or by running under hot water) to make the sauce whisk smoothly without lumps.
Toss noodles with sauce while still slightly warm so they absorb flavor better; add vegetables just before serving to maintain crunch.
Grate ginger directly over the jar for maximum freshness and to avoid transferring liquid from a ginger paste.

Substitutions

Peanut butter → almond butter or tahini (use same ratio; tahini will be less sweet)
Maple syrup → honey or agave (slight flavor shift but same sweetness and texture)
Rice vinegar → unseasoned rice vinegar, apple cider vinegar, or white vinegar (1:1 swap)
Tofu → chickpeas, edamame, or tempeh (1 cup cubed, pressed, or crumbled)

Storage & make-ahead

Transfer to an airtight container and refrigerate for up to 4 days; keep sauce separate if storing beyond 2 days to prevent soggy noodles.

Common Questions

Can I make this sauce without an almost-empty peanut butter jar?

Yes. Measure 3 tbsp peanut butter into a bowl, then whisk in soy sauce, maple syrup, rice vinegar, sriracha, ginger, and lime juice. The jar method is a zero-waste hack, not a requirement.