Is this recipe heavier on the sauce or on the noodles?

Kinda however you want it. If you love sauce like me, 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.

What kind of noodles did you use?

The noodles I used said u0022Oriental Style Noodles - Product of Japanu0022 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.

I have dark soy sauce. Will that work?

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.

Do I eat these noodle bowls hot or cold?

Either! 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.

What other veggies or proteins would work in these bowls?

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.

Sesame Noodle Bowls Recipe

Name: 15 Minute Meal Prep: Sesame Noodle Bowls
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Asian-Inspired
Ingredients: 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; 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

Description

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

Ingredients

Units Scale

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

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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.

Equipment

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Notes

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!

Prep Time: 10 minutes
Cook Time: 5 minutes
Category: Lunch
Method: Mix
Cuisine: Asian-Inspired

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