15 minute meal prep: sesame noodle bowls
Monday, 16 September 2019
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15 minute meal prep: sesame noodle bowls
DESCRIPTION
Meal Prep Sesame Noodle Bowls! Fork-twirly noodles, an easy creamy sesame sauce, perfect browned chicken, and all the veg. YUM.
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
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.