sesame noodle bowl with chicken

ingredients

Sesame Sauce:

• 1/4 cup sesame paste (or tahini)
• 1/4 cup warm water
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 clove garlic, grated
• Sriracha and sugar to taste

Bowls:

• 6–8 ounces stir fry noodles, Lotus Foods Organic Rice Ramen, Millet & Brown
• 2 cups edamame, cooked (1/2 cup per bowl)
• 2 cups broccoli
• 1 lb. chicken breast, cooked and diced (NOTE: can also do meatballs too!)
• Sesame seeds

direction

1. Chicken: can cook as desired, but I recommend cutting the chicken into cubes, seasoning with salt / pepper / little soy sauce. Spray a sauce pan with Chosen Foods avocado oil, drop all cubes onto skillet. Cook for about 2 minutes per side, constantly flipping around until thoroughly cooked.
2. Sauce: While the chicken chunks are searing, whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
3. Noodles: Cook the noodles slightly less than the package directions. If they feel too sticky, rinse them with cold water. Combine the noodles with half of the sesame sauce, add the broccoli, the chicken, and cover with a lid.
4. Bowls: Divide noodles, edamame, broccoli, and chicken into four containers. Drizzle with a little extra sauce and sprinkle with sesame seeds.

NOTE: Store in the fridge for 3-4 days. Can consume hot or col.