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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 Time
20
mins
Cook Time
10
mins
Total Time
30
mins
Course:
Main Course
Cuisine:
American
Servings:
4
Calories:
452
kcal
Author:
Denise Bustard
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.
Video
Notes
Almond butter may be swapped with any other natural nut butter.
Nutrition
Serving:
1
lunch bowl
|
Calories:
452
kcal
|
Carbohydrates:
65
g
|
Protein:
19
g
|
Fat:
15
g
|
Saturated Fat:
1
g
|
Sodium:
971
mg
|
Fiber:
14
g
|
Sugar:
13
g