Creamy Noodle Salad

Recipe Ingredients

2 mason jars, 1L each
2 cups of cooked soba noodles (buckwheat noodles)
1 pepper, seeded and sliced
1 large carrot, finely grated
1 cup of shelled edamame
Your choice of cooked protein (cubed tofu, pieces of chicken, beef strips...)
Your choice of leafy greens
3/4 cup of creamy hummus sauce

Creamy hummus sauce:
1 cup of Organic Classic Hummus
4 tablespoons of vegetable oil
2 teaspoons of sesame oil
2 tablespoons of lemon juice
2 tablespoons of soy sauce
1 garlic clove, grated
2 tablespoons of water as needed

  • Preparation: 20 minutes
  • Execution: Easy
  • Cooking time: 5 minutes
  • Portions: 2 jars


In a bowl, mix all the hummus sauce ingredients together and add more water if the mixture still seems too thick.

Cook the noodles according to the package directions (you can substitute with any Asian noodle).

To assemble, pour ½ cup of the creamy hummus sauce in the bottom of each jar, add a portion of noodles, peppers, grated carrots, edamame, a serving of tofu and top with greens. Close the jar and refrigerate.

When ready to eat, shake the jar well to coat the rest of the ingredients with the sauce and pour everything into a large bowl (if desired). Can be kept refrigerated for up to 3 days.