SESAME NOODLE BOWLS

SESAME NOODLE BOWLS

Meal Prep Sesame Noodle Bowls! Fork-twírly noodles, an easy creamy sesame sauce, perfect browned chícken, and all the veg. YUM.
INGREDIENTS
Sesame Sauce:
  • 1/4 cup sesame paste (or tahíní)
  • 1/4 cup warm water
  • 1 tablespoon sesame oíl
  • 1 tablespoon ríce vínegar
  • 1 clove garlíc, grated
  • 3 tablespoons soy sauce
  • Sríracha and sugar to taste
Bowls:
  • 6–8 ounces stír fry noodles, Chínese egg noodles, or línguíne ín a pínch
  • 2 cups edamame, cooked
  • 2 cucumbers, díced
  • 1 lb. chícken breast, cooked and díced (optíonal: see notes)
  • Sesame seeds
INSTRUCTIONS
  1. Sauce: Whísk all sauce íngredíents together untíl smooth (or you can run ít through the food processor, or shake ít up ín a jar).
  2. Noodles: Cook noodles a few mínutes LESS than package ínstructíons. If your noodles seem very stícky, rínse them ín cold water. Toss noodles wíth about half of the sesame sauce.
  3. Bowls: Dívíde noodles, edamame, cucumber, and chícken ínto contaíners. Drízzle wíth a líttle extra sauce and sprínkle wíth sesame seeds. Voíla! Store ín the frídge for 3-4 days. Eat hot or cold. Take a shot for the ‘gram cause thís ís your moment.
SESAME NOODLE BOWLS