Asian-Inspired Sesame Noodle Bowls
15min
15min
4
380
Chef's Note
For a time-saving tip, prep all your vegetables the night before and store them in airtight containers. You can also use pre-shredded rotisserie chicken to make this dish even quicker. For a vegetarian version, simply omit the chicken and add extra edamame for protein.
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Ingredients
8 oz soba noodles
2 tbsp sesame oil
3 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1 tbsp honey
2 cloves, minced garlic
1 tsp, grated ginger
1 medium, thinly sliced red bell pepper
1 large, julienned carrot
1 medium, julienned cucumber
1 cup, shelled and cooked edamame
3 stalks, thinly sliced green onions
1 tbsp, toasted sesame seeds
2 cups, shredded (optional) rotisserie chicken
Instructions
- 1
Bring a large pot of water to a boil. Cook 8 oz of soba noodles according to package instructions, usually 4-5 minutes. Drain and rinse under cold water to stop the cooking process.
- 2
While the noodles cook, prepare the sauce by whisking together 2 tbsp of sesame oil, 3 tbsp of low-sodium soy sauce, 1 tbsp of rice vinegar, 1 tbsp of honey, 2 minced garlic cloves, and 1 tsp of grated ginger in a small bowl.
- 3
Julienne 1 red bell pepper, 1 large carrot, and 1 medium cucumber. Slice 3 green onions thinly.
- 4
In a large bowl, toss the cooked and cooled noodles with three-quarters of the sauce until well coated.
- 5
Divide the dressed noodles among four serving bowls. Arrange the julienned vegetables, 1 cup of edamame, and 2 cups of shredded chicken (if using) on top of the noodles.
- 6
Drizzle the remaining sauce over each bowl. Garnish with sliced green onions and 1 tbsp of toasted sesame seeds.
- 7
Serve immediately or refrigerate for up to 2 days for a cold noodle salad.
Nutrition Information (per serving)
380
22g
48g
12g
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