Sesame Shrimp Noodle Bowls

Stuck in a meal prep lunch rut? I’ve got you! These protein and fiber packed sesame noodle bowls are the perfect way to mix up your meal prep lunch game with a filling, nutrient-dense salad that’s easy to prep ahead- and gets more delicious over a day or two!

Sesame Shrimp Noodle Bowls
Serves 4

Sauce:
2 clove garlic (minced)
1 tbsp ginger (minced)
1 lime (juice and zest)
1 tbsp seasoned rice vinegar
2 tbsp soy sauce
6 tbsp sesame oil (more to cook)
3 tbsp honey
1 tsp sesame seeds

Noodles:
8 oz soba noodles or spaghetti (I like using a high protein option, here)
16 oz shrimp (peeled and deveined)
kosher salt (as needed)
1 cup shelled edamame
1 cup carrots (shredded)
1 cup red cabbage (shredded)
1 cup english cucumber (sliced thin)
1 bell pepper (sliced thin)
1/2 cup green onions (sliced- more to top)
1/4 cup cilantro (roughly chopped- more to top)
sesame seeds (to top)

To prepare:

1. Heat a large pot of water to a boil. Add salt and noodles and cook until just soft (according to package directions). Remove, drain and spread over a large sheet pan to cool.​
2. While noodles are cooking, prepare vegetables and whisk sauce ingredients. Set aside.
3. To cook shrimp, heat a drizzle of sesame oil over medium-high heat in a large nonstick or stainless steel pan. Add shrimp and cook 1 1/2-2 minutes per side until opaque. Remove and set aside to cool.
4. Once noodles are cool, toss with vegetables and sauce. I recommend letting sit before serving- these get better with time!

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