Sesame Noodle Bowl
Sesame Noodle Bowl
Another day, another bowl. It’s scientifically proven things taste better in bowls. This is definitely a meal you could eat on a plate, but it wouldn’t be as pleasing to your eyes. Anyways this bowl is great and is perfect for meal prepping. It can be served hot or cold, try both and see which you prefer!
You don’t have to have matching tupperware to do meal prep! It’s a myth!
INGREDIENTS
Sesame Sauce
1/2 cup tahini
1/3 cup warm water
4 tbsp. soy sauce
1 tsp. sriracha
1 tsp. maple syrup or other sweetener
1/2 tsp. chopped garlic
Bowl
250 grams (9 oz.) tempeh
3 tsp. sesame seeds, divided
225 grams (8 oz.) Chinese egg noodles or soba noodles
1 large cucumber
1 1/2 cups frozen edamame
YIELD
5 servings
TIME
Prep - 10 minutes
Cook - 30 minutes
TOOLS
Baking sheet
Medium bowl
Large and medium pot
DIRECTIONS
Preheat oven to 375 degrees F. Cover baking sheet with foil.
Whisk together all ingredients for the sesame sauce in a large measuring cup or jar.
Dice tempeh and put in a medium bowl. Add 1/4 cup of the sesame sauce, 2 tsp. of sesame seeds, and toss to cover tempeh completely. Add Spread out on a baking sheet. Bake for 10 minutes, flip and bake for an additional 10 minutes.
While the tempeh cooks, bring two pots of water to boil. Cook noddles according to directions. Rinse with cold water immediately after cooking to prevent noodles from sticking together. Cook edamame in another pot for 5 minutes and drain.
Dice the cucumber.
Assemble the bowls. Sprinkle some sesame seeds on top.
Recipe adapted from Pinch of Yum.
