Easy and Amazing Sesame Noodle Bowls

Easy and Amazing Sesame Noodle Bowls

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

  1. Sauce: Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
  2. 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.
  3. 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

Recipe by Linda KitchenCourse: Recipes
Servings

4

servings
Prep time

10

minutes
Cooking time

5

minutes
Calories

395

kcal
Total time

1

hour 

10

minutes

Ingredients
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.

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