These cold sesame noodle meal prep bowls are the perfect vegan prep ahead lunch: spiralized vegetables tossed with chickpeas and whole wheat spaghetti in a spicy almond butter sauce.
After almost a year of losing my spiralizer during our move, I finally found it! Happy dance!
I was SO excited to unpack it and get back to spiralizing. I love spiralizing to add new textures to salads, and trick myself into lightening up some traditionally carb-laden recipes.
Now I’m not saying these cold sesame noodle meal prep bowls are low carb…however they are much lower carb then they would be with straight up pasta.
And please, no one tell him, but Kai happily munched on a zucchini noodle thinking it was pasta. He was totally tricked! Muah ha ha.
Reasons to love these cold sesame noodle meal prep bowls
- they are vegan. I’m hoping to add more plant-based meal prep recipes in 2018 for you guys!
- THE SAUCE. Spicy, creamy, tangy, gingery…gah. Enough said.
- You are eating a ton of veggies but it really doesn’t feel like it! I cut the standard 2 oz pasta serving in half and swapped with spiralized zucchini and carrots. It is still a filling and satisfying meal.
- no microwave needed. Open, toss in sauce, eat. The end.
Now there are a few different components to these cold sesame noodles: whole wheat pasta, spiralized veggies, and sauce.
All round, it should still take you under 30 minutes to prep, since you can work on the almond butter sauce and spiralizing the veggies while the pasta cooks.
For protein, we kept it simple with canned chickpeas. You could swap for edamame or even chicken if you’d like.
Tips for perfect cold sesame noodle meal prep bowls:
- I used my favorite 2 cup storage containers similar to these
, and some 2 oz condiment containers similar to these (let me know if you have a favorite re-usable condiment storage container!) - this is the spiralizer model I own and love
- Swaps: zucchini & carrots for thinly sliced bell pepper, cabbage, or your favorite bagged slaw, chickpeas for chicken or edamame
- If you don’t have a spiralizer, shred your zucchini and carrot with a box grater or food processor (press out extra moisture from zucchini)
- Looking for more vegan meal prep recipes? Check out these Grilled Veggie & Black Bean Meal Prep Bowls, these Southwestern Sweet Potato & Lentil Jar Salads, and this round-up withe 59 Vegan Meal Prep Recipes for Breakfast, Lunch and Dinner
- Looking for more noodley recipes? Try this Healthy Greek Chicken Pasta Salad Recipe!
, and some 2 oz 
I own and loveWatch the video below to see exactly how I prepped my Cold Sesame Noodle Meal Prep Bowls. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
Cold Sesame Noodles with Spiralized Vegetables
Ingredients
- 4 oz whole wheat spaghetti uncooked
- 1 medium-sized zucchini spiralized
- 2 large carrots spiralized or shredded
- 2 cups chickpeas 19 oz can, drained & rinsed
- green onions to garnish
- sesame seeds to garnish
Almond Butter Sauce:
- 1/4 cup almond butter
- 1 teaspoon finely grated ginger
- 1 clove garlic minced
- 2 tablespoons soy sauce I use reduced sodium
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon maple syrup
- 1 teaspoon lime juice
- 1/2 teaspoon red pepper flakes optional; omit for non-spicy version
Instructions
- Cook pasta according to package directions. Rinse under cold water and set aside to cool completely.
- Portion out pasta, zoodles, carrot noodles and chickpeas between four 2-cup storage containers. Sprinkle with green onions and sesame seeds.
- Stir or shake together all almond butter sauce ingredients, and divide amongst 2 oz storage containers.
Storage
- Store in the fridge for up to 4 days. This recipe is not freezer-friendly.
To Serve
- Enjoy cold. Drizzle with the almond butter sauce and toss up before serving.
Notes
Nutrition
Sarah
I’m so looking forward to trying this! I had two questions: (1) Is this freezable? (If so, how?) (2) If I buy pre-spiralized zucchini or carrot noodles, how much would you say that each serving needs?
Denise
Hi Sarah! Sorry for my late reply. 1) this is not freezable 2) I don’t know how exactly many you would need, but I would aim for about 1 cup of vegetables per meal prep bowl. Hope this helps!
Denise
Hi Tara! So happy to hear you enjoyed. I bet the edamame was perfect with these flavors! Thanks for reporting back 🙂
Brenna
Mmmmmm! I made this with Ahi Tuna steaks and itnwas absolutely amazing !
Denise
That sounds delicious!
Cass
How long will this keep in the fridge?
Denise
Hi Cass! 4 days!
Laura J
This was delicious! Will definitely be adding to my lunch/dinner rotation! Can’t wait to go through your recipes and try some more!!
Denise
I’m so happy you enjoyed, Laura! Hope you find some more recipes you like 😀
Tammy Jo Kerney
Loved! And my husband loved too!!! Definitely adding to our favorite WFPB meals! I will double the recipe next time. Thank you! ❤️❤️
Denise
So happy you enjoyed, Tammy! Thank you for your review <3
Karissa Estrada
Instead of Chickpeas, what can I substitute it for?
Denise
Chicken, tofu, salmon, any protein you really like!
Mattie Scott
Looking Delicious..! I’m definitely going to cook for my self. and thank you so much for sharing
Denise
I hope you enjoy!
Kirsty Jones
Absolutely amazing! The satay sauce is so tasty and aromatic and everything works so well together. I make this meal regularly and it is thoroughly enjoyed.
Thank you so much for this recipe.
Denise
So happy you enjoyed, Kirsty! Thanks so much for taking the time to leave a review.
love
sauce makes everything bearable, if you don’t like to eat healthy lol.
i do like to eat healthy so the whole thing was great…may roast chickpeas next time but honestly was super surprised at how much flavor the sauce packs, just enough for everything.
Jinny
Great Recipe! I love that it is vegan friendly as well howecer my son needs some meat here as he does lots of physical activities. So if you meal prep this with chicken, can you still keep it in the fridge for up to 4 days?
Denise
Hi Jinny! Yes, cooked chicken is safe for up to 4 days in the fridge. Bet that would be great in this recipe!
Niki
Great recipe!!
My handheld spiralizer is not the best for carrots because they tend to be thin so I’ll have to try it with a tabletop/crank version! They still came out fabulous loved everything. I roasted the chickpeas instead of leaving them raw to add some crispyness with a little cayenne pepper and threw in some avocado chunks that went great with the sauce. Perfect to meal prep and have lunch/dinner ready fast!
Denise
So happy you enjoyed! Thanks for leaving a review, Niki!
Heather
I’m allergic to almonds. What could I use instead? Would peanut butter work? (not allergic to that one, lol)
Nicole
I used sunflower butter and it turned out great!
Denise
So happy to hear this worked out for you, Nicole! Thank you for taking the time to leave a review 🙂
Blayne
This looks delicious ! Do you think you could add the dressing when you make it in the morning and not wait until you eat it in the afternoon, for example? Thanks
Denise
Hi Blayne! I think that would work! I wouldn’t do it the night before though. Hope you enjoy!
Purvi
Do you freeze this one ?
Denise
Unfortunately the pasta and zucchini noodles do not freeze/thaw well.
Naresh
Do you have lower calorie substitute for dressing?
Denise
Hi Naresh! All my vinaigrette/dressings have similar calorie counts unfortunately. You will really be missing the flavor in this recipe if you leave it out. Here’s some lower calorie meal prep options for you: https://sweetpeasandsaffron.com/meal-prep-lunch-recipes-400-calories/
Makenzie
Is the nutritional information for the entire recipe worth of ingredients (4oz noodles)? Or is it for one serving with one ounce of noodles?
Denise
It’s the entire ingredients list divided by four, so 1 oz (uncooked) pasta per serving. Not sure how much that equals in cooked pasta.
Belyn
Good recipe. I substituted honey for maple syrup, tamari instead of soy sauce, gluten free noodles, and used 1 drop doTERRA lime essential oil, and ginger essential oil instead of grated ginger & lime juice. I’m saving this recipe. Thanks
Denise
Oh interesting with the essential oils! I just got a diffuser and LOVE them. Thanks Belyn!
Erin
Can I substitute peanut butter for almond butter?
Denise
Yes! Make sure you use a natural peanut butter. Hope you enjoy!
Kate
Can you freeze this for a meal later?
Denise
Hi Kate! I wouldn’t freeze this one, but if you’re looking for freezable meal prep recipes, you could check out this round up:https://sweetpeasandsaffron.com/healthy-freezer-meal-prep-dinners-for-new-moms/ or this one: https://sweetpeasandsaffron.com/freezer-friendly-lunch-meal-prep-recipes/
paula
what brand spiralizer do you use in the video? i need one of thisr.
Denise
I will ask my video girl which one she used. I have the Paderno Tri-Blade and love it!
Cristi Zbella
I’m not vegan, but this recipe is FANTASTIC. I followed the recipe exactly, using real almond butter, real maple syrup. Delicious. I’ve already made it twice and have shared the recipe. I wish I could post a picture! Thanks for a great recipe.
Denise
I’m so happy to hear this! Thanks for your review, Cristi!
Katie
i just made the sauce and it was real runny. I didn’t see anyone else question the amount of vinegar but I just want to make sure it is TABLESPOONS not TEASPOONS. Maybe my almond butter was old. I’m going to give it another try but can you confirm the ratios are written correctly before I put it together a second time? THANK YOU FOR CHECKING!
Denise
Hi Katie, yes it is tablespoons 🙂 It should be liquidy enough to use as a dressing, but still slightly thickened…watch the video in the post for a good visual. Perhaps your almond butter was on the liquidy side? Let me know how it turns out if you try again!
Courtenay
This is amazing! I made it today but used a cucumber in place of zucchini and added chicken. SO SO good and the dressing is on point. YUM! Thank you for this great recipe! 🙂
Denise
So happy you enjoyed!
Denise
Hi Lynne, this is not a low carb recipe. I have quite a few low carb meal prep recipes in this post if you are interested: https://sweetpeasandsaffron.com/low-carb-meal-prep-recipes/
Jane
I found the sauce too salty so cut the soy sauce in half and it was delicious! I made rice paper rolls with bean sprouts, cucumber, red pepper, Thai basil, mint and mango. The sauce was perfect for them!!!
Denise
Hi Jane! Did you use reduced sodium soy sauce? I find regular soy sauce way too salty and exclusively use the reduced sodium stuff these days. I mentioned it in the recipe card. Glad you enjoyed!
Heather
Can anything be substituted for the spiralized zucchini? We are not back g fans of the flavor/texture of it
Denise
Hi Heather! I would swap the zucchini noodles for shredded cabbage, broccoli slaw, or any other hardy vegetable mix. I think this dressing would work great with a number of veggies!
Bethany
So I just made this. Didn’t have almond butter so I used used peanut butter and omitted maple syrup. My dressing was probably thicker because of that but so delicious
Denise
Happy to hear you enjoyed it, Bethany!
Rosemary
Hi, I’m trying not to use oil. Can you recommend something in its place for the dressing?
Denise
Hi Rosemary! Apologies for my late reply; I’ve just returned from holidays. I would just leave the sesame oil out, although there are natural oils in the almond butter as well. I’m not sure what you could swap the almond butter for. Hope you enjoy!
Rhiannon
What containers are these?
Dianne
Though I am positive this dish would’ve been amazing as written, I did make some substitutions/additions based on ingredients I had available. I substituted edamame for the chickpeas and hefty squirt of sriracha in place of the red pepper flakes in the dressing. I also added thinly sliced orange and red bell pepper and some shredded green cabbage. It was absolutely delicious! I doubled the recipe and made a week’s worth of lunches for my husband and me. It was so satisfying! Very filling without feeling heavy, so it’s the perfect quick lunch for two people who spend the entirety of their work days on their feet. As a vegan, I always love coming across a vegan based recipe with mass appeal and adaptability. Get it, girl! 🙂
Denise
Hi Dianne! I love your modifications, yum! Thanks so much for taking time out of your day to leave a review 🙂
Emily
So delicious!! I subsituted chicken for chickpeas and peanut butter for the almond butter. So yummy! And awesome dish for summer when you don’t want something hot. Great recipe!
Denise
So happy you enjoyed it, Emily! Thanks so much for taking the time to leave a review 🙂
Holly
We can’t wait to have these for lunch this week. I love these little containers for reusable dressing containers. http://www.easylunchboxes.com/blog/mini-dippers-leak-resistant-small-containers-for-your-lunch-box/
Denise
Those are cute! Thanks for sharing!
K
For re-useable condiment containers, I use mason jars – the jelly jar size is a half cup and perfect for dressings or small containers of nuts! https://www.amazon.com/4-Ounce-Quilted-Crystal-Jelly-Bands/dp/B00RG0IWBG/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1527004938&sr=1-4&keywords=jelly+jars
Denise
Great idea!
Erin Maxwell
I love this so much! The first time I made it I followed the recipe exactly and it was so good that my fiancé and I both couldnt help but to eat it for both lunch and supper on that very day. The second time I made it I decided to play around a little and subbed out the almond butter for tahini to give it even more of a sesame kick, and used a tsp of ground fresh chili paste instead of the half tsp of flakes, to pump up the heat, and it was sooooo lovely. Tonight, I really just wanted a side salad to go with my meal, so I only made the spiralized zucchini and carrot, topped with the green onions. For the dressing I did the tahini and chili paste thing again, however this time I integrated the ingredients together using my immersion blender. And holy moly! It was so smooth and almost whipped in texture and it just made it seem so decadent. I’m addicted.
Denise
I’m so happy you’ve enjoyed them, Erin! I definitely have to try them with tahini. Thank you so much for taking the time to leave such a nice review <3
karli
If i wanted to just buy a dressing to put on this vs make it what would you suggest? Like a Thai peanut dressing?
Denise
I think a Thai peanut dressing would be perfect!
Jennifer
I love using silicone baking cups (round or otherwise shaped) for my sauce cups. They are so easy to clean and you can squeeze them to get all the sauce out. I can’t wait to try this recipe, it looks amazing!
Denise
Love that idea! I need to get some mini silicone cups 🙂
Kate Larsson
Thanks for the Vegetarian option. I use these reusable glass 2 oz containers with lids instead of plastic. I try to avoid using plastic whenever I can. Green Sprouts Reusable Baby Food Glass Containers Freezer Cubes 2 ounce
They are available on Amazon.
Denise
I am looking those up asap! I dislike plastic as well. Thanks, Kate!
Karen
Oh yes! This is my new favourite lunch! Just made it for dinner and got so excited to eat it that I forgot the chickpeas! I added some avocado and it was so delicious. Thanks for sharing. This is now in my rotation ?? I will remember the chickpeas next time.
Denise
Woo hoo! So happy you liked it!
Megan
This was simple to make and tasted amazing!! I subbed GF pasta for the whole wheat and liquid aminos for the soy sauce to make this gluten free but otherwise followed the recipe exactly. I do like a bit more spice, so will probably either increase the pepper flakes or add a touch of sriracha next time I make this.
Denise
I’m so happy you enjoyed them Megan! Thanks for reporting back.
Katie Lathrop
Oh my goodness… I want to eat this sauce on everything! Made this for meal prep for the first part of the week for my fiance & I (chickpeas in mine & chicken for him), and I am definitely adding it to the list of things to make again!
Denise
Yay! So happy you enjoyed it, Katie!
Lisa
This is definitely dinner tonight! (And lunch tomorrow) You make the BEST vegan stuff! Thank you!
Denise
Thanks Lisa! I hope you enjoy it 😀