Sesame Noodle Bowls

Ingredients

• 1/4 cup Sesame Paste (or tahini, well stirred)
• 1/4 cup Warm Water (to thin the sauce)
• 3 tablespoons Soy Sauce (regular or low sodium)
• 1 tablespoon Sesame Oil (toasted sesame oil recommended)
• 1 tablespoon Rice Vinegar (unseasoned)
• 1 clove Garlic (grated or minced finely)
• to taste Sriracha (adjust to desired spice level)
• to taste Sugar (granulated or brown sugar)
• 6-8 ounces Stir Fry Noodles (or Chinese egg noodles, or linguine; adjust quantity to preference)
• 2 cups Edamame (cooked, shelled or in pods)
• 2 Cucumbers (diced into bite-sized pieces)
• 1 lb Chicken Breast (cooked and diced; see instructions for cooking options. Can substitute tofu, shrimp, or soft boiled egg.)
• Sesame Seeds (for garnish, toasted preferred)

Instructions

1. **Prepare the Sesame Sauce:** In a jar with a lid or a medium-sized bowl, combine the sesame paste (or tahini), warm water, soy sauce, sesame oil, rice vinegar, and grated garlic.
2. If using a jar, secure the lid tightly and shake vigorously until smooth. If using a bowl, whisk until smooth. Taste and adjust seasoning to taste, adding Sriracha for heat and sugar for sweetness. Start with small amounts and increase to your desired level of flavor.
3. **Cook the Noodles:** Cook the stir-fry noodles (or Chinese egg noodles, or linguine) according to package directions. To avoid sticky noodles, cook for 1-2 minutes LESS than the package recommends.
4. Drain the noodles immediately. If they seem sticky after cooking, rinse them briefly under cold water.
5. Toss the cooked noodles with about half of the prepared sesame sauce, ensuring they are well coated. This prevents sticking and adds flavor.
6. **Prepare Chicken (Optional):** Cut a pound of chicken breasts into bite-sized pieces. Toss with olive oil, salt, pepper, and garlic powder. Spread on a baking sheet and bake at 425 degrees F (220 degrees C) for 15 minutes, or until cooked through. For browned chicken, quickly sauté the baked chicken with some of the sesame sauce in a skillet until browned.
7. **Assemble the Bowls:** Divide the sauced noodles evenly into four meal prep containers or serving bowls.
8. Add the cooked edamame and diced cucumbers to each bowl.
9. If using, add the cooked and diced chicken breast (or other protein) to each bowl.
10. Drizzle the remaining sesame sauce over each bowl (or serve on the side), and sprinkle generously with sesame seeds.
11. Store the assembled bowls in airtight containers in the refrigerator for up to 3-4 days. Enjoy cold or reheated.