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overhead shot of four meal prep containers with sesame noodles and spiralized vegetables
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4.92 from 23 votes

Cold Sesame Noodles with Spiralized Vegetables

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 452kcal


  • 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


  • 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.


  • 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.



Almond butter may be swapped with any other natural nut butter.


Serving: 1lunch bowl | Calories: 452kcal | Carbohydrates: 65g | Protein: 19g | Fat: 15g | Saturated Fat: 1g | Sodium: 971mg | Fiber: 14g | Sugar: 13g