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Sesame Noodle Bowls

36 reviews / 4.8 average
Sesame noodle bowl with chopsticks. this recipe

Sometimes you just need to really look forward to your lunch, and sometimes = always.

Will you look forward to:

  • silky smooth, lusciously creamy sesame sauce that you can just shake up in a jar real quick
  • fork-twirly noodles with just the right amount of stick to hang onto that sauce
  • salted edamame
  • crispy cucumber bits
  • juicy browned chicken or tofu or whatever protein you love – like, I don’t know, I’m having visions of a soft boiled egg?

YOU TELL ME.

Sesame noodle bowl in meal prep containers.

This recipe is incredibly easy, which, as you know, is kind of the only way I do meal prep. E-A-S-Y.

The sauce can shake up in a jar and the noodles can cook in 2 minutes (serious).

And just like that, you have sesame noodles.

And said sesame noodles are, in fact, the base of the sesame noodle bowls, so basically you’re done. Now it’s just up to you how extra you want to get with your bowl-ing.

Ingredients for sesame noodle bowls.

I went medium effort on my sesame noodle bowls with cucumbers, edamame, sesame-ish chicken, and a sprinkling of sesame seeds, and it was part noodles, part salad, part health bomb, and I loved it.

Sesame noodle bowls in meal prep containers.

You can debate me on hot vs. cold all day – I will let you win either way because both are amazing.

Guys, this is a desk lunch to keep you counting the hours till lunch BUT NOT LIKE I DO THAT?! Happy prepped lunches to you!

Check Out Our Video For How To Make Sesame Noodle Bowls (1 Min):

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15 Minute Meal Prep: Sesame Noodle Bowls


  • Author: Lindsay
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 bowls 1x

Description

Meal Prep Sesame Noodle Bowls! Fork-twirly noodles, an easy creamy sesame sauce, perfect browned chicken, and all the veg. YUM.


Scale

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:

  • 68 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.

  • Category: Lunch
  • Method: Mix
  • Cuisine: Asian-Inspired

Keywords: sesame noodle bowls, meal prep sesame noodle bowls, sesame noodles

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One More Thing!

This recipe is part of our simple Asian-inspired noodles page. Check it out!

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Recipe rating

92 Comments

  1. Pinch of Yum Logo
    Kate

    Sounds delicious.

    How do you think this would work with spaghetti in place of the noodles?

    I am looking for a lower carb option!

    Thanks!

  2. Pinch of Yum Logo

    I love easy, I love healthy and I love yummy!! This recipe delivers on all three. What a GREAT dish for any time of the day. Thanks for sharing!!






  3. Pinch of Yum Logo
    Carrie

    Can’t wait to make this! Do you have a brand of ‘stir fry’ noodles you can recommend? Are they fresh or dry?

  4. Pinch of Yum Logo
    DNN

    Beautifully portion-sized meal Lindsay. Since I’ve been cooking more home meals recently, I don’t have the urge like I used to to eat at Hibachi restaurants and gulp down large meals at once. Thank you for this blog. 🙂

  5. Pinch of Yum Logo

    The sesame sauce sounds absolutely to die for. I would love to try it with zucchini noodles, chickpea pasta, or black bean pasta someday along with air-fried tofu and my favorite vegetables for dinner! Woot woot–can’t wait!

  6. Pinch of Yum Logo
    linda

    Rinsing noodles in cold water defeats your purpose — as it prevents the sauce from clinging to the noodles. Loosen the noodles using a small amount of sauce….

  7. Pinch of Yum Logo
    Allison

    YAY something with no peanut butter in it! 🙂 🙂 🙂 This sounds delicious – can’t wait to try.

  8. Pinch of Yum Logo

    I am loving your quick (but healthy) weeknight meal recipes lately! I’ve tried a couple of your recent ones and am definitely here for them. Thanks for sharing & looking forward to what you have in store 🙂

  9. Pinch of Yum Logo
    Liza Porper

    I made this last night and it was delicious! My husband really loved it as well. Thanks for a great recipe and super easy and quick to make. This will definitely make it into our weekly rotation.






  10. Pinch of Yum Logo
    Beth Johns

    I made this sauce up as soon as I read it! I did use the dark soy sauce and tahini. I added 1/4 tsp Sriracha and 1/2 tsp. sugar. Seemed lacking a bit of something for me, but it was good. I made it using rice noodles. Next time I will make it with a thick, sweet soy sauce and sesame paste. Hoping that will give a bit deeper flavor profile. LOVED how easy it was to make!!






  11. Pinch of Yum Logo
    Kim Ryan

    Make this quick and easy recipe for dinner tonight and it was yummy. I had everything except the tahini, so I just subbed crunchy peanut butter. I doubled the sauce and added broccoli. Other than the tahini and broccoli I followed recipe.






  12. Pinch of Yum Logo
    ilias Azrhari

    I think the recipe looks very good. And that it is also very healthy because it contains only 395 calories and only 23% fat. I like that after the recipe you also give tips on how to make it the best. I also like that for some ingredients you give other possibilities because I don’t really like sesame seeds. What is also very nice is that the preparation of this only takes 15 minutes. I appreciate your hard work really hard for sharing the recipe with others so they can see and hopefully make it. I want to thank you for the recipe and wish you all the best.






  13. Pinch of Yum Logo
    lia

    would marinating tofu in the sesame sauce also work? i want a good vegetarian recipe so i’m thinking that could work but i’m not sure

    1. Pinch of Yum Logo
      Melissa Bullock

      Can’t wait to try this! I’m just a little confused about the calculated protein in the nutrition facts. 1 pound of chicken is about 100g of protein and this is 4 servings. So it would be about 25g of protein per serving, not 8g.

      Thank you for posting this recipe!!

  14. Pinch of Yum Logo
    cat

    This sounds so tasty! Thoughts on serving it cold as a cold noodle salad? I think it’ll be scrumptious!

  15. Pinch of Yum Logo
    Heather Watkins

    Just meal-prepped this for lunches this week. I used tofu which I pan-fried after watching HOW to pan-fry it on the website. It was quite delicious! I forgot about using Dark Soya Sauce and I wish I would have tried that. I found the sesame sauce not quite as flavourful as I would have liked, so shall play around a bit. All in all a GREAT meal for lunch for the hubs and I.

  16. Pinch of Yum Logo
    ginny

    Loved this dish! Added carrots and green onions. Wonder how the sauce might be with peanut butter instead of tahini.






  17. Pinch of Yum Logo
    Maggie

    Made for dinner tonight, delish! Used whole wheat thin spaghetti, what was on hand, great recipe, easy & delicious!






  18. Pinch of Yum Logo
    Emily

    So excited for this recipe! A handful of pinch of yum recipes have become staples in our house. (I need to start tagging for insta). My husband and I always laugh that when our now toddler is in school and has friends over for dinner they will be so surprised to see curry or a spring roll bowl for dinner rather than chicken fingers!






  19. Pinch of Yum Logo
    Tim

    Looking at the picture, I would’ve never thought that this recipe can be made with so little ingredients on hand. I couldn’t believe that I had all ingredients on hand, so I made this for dinner and it was mouthwatering. Thank’s for the inspiration!






  20. Pinch of Yum Logo
    Katie

    I have made so many recipes from the site and they have ALL turned out delicious! My all time favorite is the spicy soba noodle salad and the 15 minute lo mein. I made this recipe the other day while my daughter napped….I have to say it took MUCH MUCH longer than 15 minutes. By the time I cut the chicken, boiled and cooked the noodles, made the sauce, my daughter was up. It took almost an hour! It was pretty tasty but I’ll stick to the soba noodles and lo mein.