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Sesame Noodle Bowls

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These sesame noodle bowls are a quick, flavorful dish featuring tender noodles tossed in a savory sesame sauce. Packed with fresh veggies and customizable with your favorite protein, they’re perfect for lunch, dinner, or meal prep.

Ingredients

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For the Sesame Sauce:

  • 1/4 cup soy sauce (use low-sodium if preferred)
  • 2 tbsp sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp honey or maple syrup (optional, for sweetness)
  • 1 tbsp sriracha (optional, for spice)
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tbsp toasted sesame seeds

For the Noodles and Veggies:

  • 8 oz noodles (spaghetti, soba, rice noodles, or ramen)
  • 1 cup shredded carrots
  • 1 cup thinly sliced bell peppers
  • 1 cup chopped cucumber
  • 1/2 cup sliced green onions
  • 1/4 cup chopped cilantro (optional)

Optional Protein Additions:

  • 1 cup cooked shredded chicken, tofu, shrimp, or edamame

Instructions

  1. Cook the Noodles:
    • Bring a pot of salted water to a boil. Cook the noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.
  2. Make the Sesame Sauce:
    • In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, sriracha, grated ginger, minced garlic, and toasted sesame seeds until well combined.
  3. Prepare the Veggies:
    • While the noodles are cooking, prep the vegetables by shredding, chopping, and slicing them as needed.
  4. Assemble the Bowls:
    • In a large mixing bowl, combine the cooked noodles, carrots, bell peppers, and green onions. Pour the sesame sauce over the noodles and toss until evenly coated.
  5. Add Protein (Optional):
    • If desired, mix in your chosen protein, such as shredded chicken, tofu, shrimp, or edamame.
  6. Serve:
    • Divide the noodle mixture into bowls. Top with cucumber slices, cilantro, and additional sesame seeds for garnish. Serve warm, at room temperature, or chilled.

Notes

  • To make it gluten-free, use tamari or coconut aminos instead of soy sauce and gluten-free noodles.
  • For extra crunch, add chopped peanuts or cashews.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://ukfinda.com/sesame-noodle-bowls/