Sesame Noodle Bowls

Do you ever get those random hunger pangs for something so oddly specific that you don’t know if you even really like that thing at all?

I do. Almost everyday.

That weird craving struck me over the weekend. My most desired object? Edamame. I don’t regularly eat it. I don’t even really like it that much. But I had to have me some edamame.

I do enjoy it in a Spicy Thai chicken salad from Panera. I also threw some into those vegan wraps I made the other week. But I have to say, I’ve maybe bought frozen edamame at the grocery store twice in my entire life. It’s not usually something I cook with or crave or want on a daily basis.

That changed for this delicious noodle bowl. I threw in everything I was craving: fresh produce (cucumber and avocado!), spicy chicken, and legitimate lo mein noodles…and of course, the edamame. This meal-in-one was a slam dunk and satisfied my cravings for all things fresh and good in this world.

You can really top this noodle bowl off with whatever you want. Dried nori, carrots, pickled onions—you name it. I went simple and fresh and delectable with my toppings. I wanted to keep it simle yet insatiable.

If you can’t find lo mein noodles at your grocery store, use linguine or fettucini. The flat, broad noodles are the best to use in this so the sauce will coat them well.

Enjoy!

Sesame Noodle Bowls

• Servings: 4-6
• Time: 30 mins
• Difficulty: Easy
• Print

A meal inside a bowl with lo mein noodles, sesame sauce, chicken, edamame and fresh vegetables.

Ingredients

• 1 lb. chicken breast
• 1 tsp. Chinese Five Spice
• 1 tsp. garlic powder
• 2 TBS. sesame oil
• 2 cups edamame, thawed
• 1 cucumber, cut into half moons
• 2 avocados, sliced
• 12 oz. lo mein or linguine
• 3 TBS. soy sauce
• 2 TBS. rice vinegar
• 1 clove garlic, minced
• 1 TBS. sriracha
• Sesame seeds, for topping

Directions

1. Heat one tablespoon sesame oil over medium high heat. Season chicken with Chinese five spice, garlic powder, salt and pepper. Cook chicken until browned on both sides and cooked through, about 4-5 minutes per side. Remove from heat and let cool. Slice chicken into strips.
2. Heat a pot of water to boiling. Add salt and noodles and cook according to package instructions. Drain.
3. Meanwhile, heat soy sauce, rice vinegar, garlic, remaining tablespoon sesame oil and sriracha in a small saucepan over medium heat. Add sugar if you want sauce to be sweeter. Stir and cook until bubbly.
4. Pour sauce over noodles and toss. Make the bowls: top noodles with chicken, edamame, avocado, cucumber and sesame seeds.

Step-By-Step Instructions

Heat one tablespoon sesame oil over medium high heat. Season chicken with Chinese five spice, garlic powder, salt and pepper. Cook chicken until browned on both sides and cooked through, about 4-5 minutes per side. Remove from heat and let cool. Slice chicken into strips.

Heat a pot of water to boiling. Add salt and noodles and cook according to package instructions. Drain. Meanwhile, heat soy sauce, rice vinegar, garlic, remaining tablespoon sesame oil and sriracha in a small saucepan over medium heat. Add sugar if you want sauce to be sweeter. Stir and cook until bubbly.

Pour sauce over noodles and toss. Make the bowls: top noodles with chicken, edamame, avocado, cucumber and sesame seeds.