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batch cooked lunch recipe - edamame, spinach & peanut noodles

This is adapted from a @deliciouslyella recipe. An easy batch cooked lunch to make in advance so you can spend more time enjoying your lunch break.

Edamame beans are a great staple to have in the freezer. Especially for any vegetarians or plant-based eaters as they are a good protein source. I often add them to salads, stir-fries and pasta dishes to bulk it up.


batch cooked lunch - edamame, spinach, peanut noodles



1 bunch of noodles (I used buckwheat)

1 cup of edamame beans (I used frozen)

1 green pepper, cut into cubes

1/2 bag of spinach

1 tbsp peanut butter

1 tbsp sesame oil

1 tbsp tamari

1 tsp of apple cider vinegar

1/2 tsp honey

1 tsp chilli flakes

2 tbsp sesame seeds


Cook the noodles accordingly to the instructions. Drain and rinse with cold water.

Put the edamame beans in a small bowl and pour over some hot water to defrost them.

In a small bowl make the dressing by combining the peanut butter, ACV, tamari, sesame oil and honey. Add some water to loosen it.

Add the noodles to a large bowl with spinach, pepper, and edamame beans. Pour over the dressing and mix well.

Sprinkle over the sesame seeds when ready to eat.

(makes c. 3 portions)

Enjoy! Michelle x


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