Description
These Sesame Noodle Bowls offer an easy, flavor-packed Asian-inspired meal prep option featuring tender noodles tossed with fresh vegetables and a creamy, tangy sesame sauce. Perfect for quick lunches or dinners, they can be enjoyed cold or at room temperature and customized with your choice of protein.
Ingredients
Scale
Noodles and Vegetables
- 8 ounces spaghetti or ramen noodles
- 2 cups shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup thinly sliced cucumber
- 2 green onions, sliced
- 1 tablespoon sesame seeds
- 1/4 cup chopped fresh cilantro (optional)
Sesame Sauce
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon peanut butter or tahini
- 1 tablespoon honey or maple syrup
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1–2 teaspoons sriracha or chili garlic sauce (optional)
- 2–3 tablespoons warm water (to thin, as needed)
Instructions
- Cook the Noodles: Cook noodles according to the package instructions until just tender. Drain the noodles and rinse under cold water to stop the cooking process and cool them down. Set aside.
- Prepare the Sesame Sauce: In a small bowl or jar, whisk together soy sauce, toasted sesame oil, rice vinegar, peanut butter or tahini, honey or maple syrup, minced garlic, grated fresh ginger, and sriracha or chili sauce if using. Add warm water gradually to thin the sauce to your desired consistency.
- Combine Ingredients: In a large bowl, add the cooked and cooled noodles along with shredded carrots, sliced red bell pepper, cucumber, and green onions. Pour the sesame sauce over everything and toss well to ensure the noodles and vegetables are evenly coated with the flavorful sauce.
- Garnish and Serve: Sprinkle sesame seeds and chopped fresh cilantro on top for garnish. Divide the noodle bowls into meal prep containers or serve immediately.
Notes
- Add grilled chicken, tofu, shrimp, or edamame for extra protein.
- These bowls are delicious served cold or at room temperature, making them perfect for make-ahead lunches.
- Store leftovers in the refrigerator for up to 4 days.
