Meal Prep Sesame Noodle Bowls! Fork-twirly noodles, an easy creamy sesame sauce, perfect browned chicken, and all the veg.
Prep Tìme : 10 mìnutes
Cook Time : 5 mìnutes
Total Tìme : 15 mìnutes
Yìeld : 4 serving/bowls
Ingredients
Sesame Sauce:
- 1/4 cup sesame paste (or tahini)
- 1/4 cup warm water
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 clove garlic, grated
- Sriracha and sugar to taste
Bowls:
- 6–8 ounces stir fry noodles, Chinese egg noodles, or linguine in a pinch
- 2 cups edamame, cooked
- 2 cucumbers, diced
- 1 lb. chicken breast, cooked and diced (optional: see notes)
- Sesame seeds
Instructions
- Sauce: Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
- Noodles: Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water. Toss noodles with about half of the sesame sauce.
- Bowls: Divide noodles, edamame, cucumber, and chicken into containers. Drizzle with a little extra sauce and sprinkle with sesame seeds. Voila! Store in the fridge for 3-4 days. Eat hot or cold. Take a shot for the ‘gram cause this is your moment.
Notes
- The equipment section above contains affiliate links to products we use and love!
- If you love sauce: Make a 1.5x batch. Especially if you are going to use some on the chicken. Or want some leftover in your fridge or freezer.
- Ideal method for cooking the chicken: Cut a pound of chicken breasts into bite-sized pieces, toss with olive oil, salt, pepper, and garlic powder, and bake at 425 degrees for 15 minutes. Done. If you like a little browning on your chicken (like what’s pictured here), once it’s baked, just pop it in a skillet with some extra sesame sauce and let it get nice and roasty-browned on the outside!
- Noodles: The noodles I used said “Oriental Style Noodles – Product of Japan” on the package, but a lot of the videos I watched for sesame noodles recommended Chinese egg noodles. Whatever noodles you use, I’d recommend cooking for slightly less than what is directed on the package.
- Soy sauce: A lot of recipes I saw called for dark soy sauce! I liked using dark soy sauce and probably would do that again, but I also found that the sauce still tasted really good with regular or low sodium soy sauce. In my opinion, either one can work.
- Hot / cold: If you do want to eat these sesame noodles hot, I would recommend storing the cucumber separately and adding it after you heat it up.
- Other vegetables / proteins: Cucumbers are traditional with sesame noodles, but I think just about any vegetables (and/or protein) would be great. Carrots. Bell peppers. Broccoli. Green onions. Shrimp. Salmon. Tofu. Tempeh. Peanuts.
For more recìpes vìsìt :https://pinchofyum.com/15-minute-meal-prep-sesame-noodle-bowls#tasty-recipes-50586
Easy and Amazing Sesame Noodle Bowls
Course: RecipesServings
4
servingsPrep time
10
minutesCooking time
5
minutesCalories
395
kcalTotal time
1
hour10
minutesIngredients
Sesame Sauce:
3 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 clove garlic, grated
1/4 cup sesame paste (or tahini)
1/4 cup warm water
Sriracha and sugar to taste
- Bowls:
2 cups edamame, cooked
2 cucumbers, diced
6–8 ounces stir fry noodles, Chinese egg noodles, or linguine in a pinch
1 lb. chicken breast, cooked and diced (optional: see notes)
Sesame seeds
Instructions
- Sauce: Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
- Noodles: Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water. Toss noodles with about half of the sesame sauce.
- Bowls: Divide noodles, edamame, cucumber, and chicken into containers. Drizzle with a little extra sauce and sprinkle with sesame seeds. Voila! Store in the fridge for 3-4 days. Eat hot or cold. Take a shot for the ‘gram cause this is your moment.
Notes
- The equipment section above contains affiliate links to products we use and love!
- If you love sauce: Make a 1.5x batch. Especially if you are going to use some on the chicken. Or want some leftover in your fridge or freezer.
- Ideal method for cooking the chicken: Cut a pound of chicken breasts into bite-sized pieces, toss with olive oil, salt, pepper, and garlic powder, and bake at 425 degrees for 15 minutes. Done. If you like a little browning on your chicken (like what’s pictured here), once it’s baked, just pop it in a skillet with some extra sesame sauce and let it get nice and roasty-browned on the outside!
- Noodles: The noodles I used said “Oriental Style Noodles – Product of Japan” on the package, but a lot of the videos I watched for sesame noodles recommended Chinese egg noodles. Whatever noodles you use, I’d recommend cooking for slightly less than what is directed on the package.
- Soy sauce: A lot of recipes I saw called for dark soy sauce! I liked using dark soy sauce and probably would do that again, but I also found that the sauce still tasted really good with regular or low sodium soy sauce. In my opinion, either one can work.
- Hot / cold: If you do want to eat these sesame noodles hot, I would recommend storing the cucumber separately and adding it after you heat it up.
- Other vegetables / proteins: Cucumbers are traditional with sesame noodles, but I think just about any vegetables (and/or protein) would be great. Carrots. Bell peppers. Broccoli. Green onions. Shrimp. Salmon. Tofu. Tempeh. Peanuts.