Sesame Noodle Bowls

(Sauce) 1/4 cup sesame paste (or tahini)
(Sauce) 1/4 cup warm water
(Sauce) 3 tablespoons soy sauce
(Sauce) 1 tablespoon sesame oil
(Sauce) 1 tablespoon rice vinegar
(Sauce) 1 clove garlic, grated
(Sauce) Sriracha and sugar to taste
(Bowls) 6-8 ounces stir fry noodles, Chinese egg noodles, or linguine in a pinch
(Bowls) 2 cups edamame, cooked
(Bowls) 2 cucumbers, diced
(Bowls) 1 lb. chicken breast, cooked and diced
(Bowls) Sesame seeds

Instructions

Sauce: Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).
Noodles: Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water. Toss noodles with about half of the sesame sauce.
Bowls: Divide noodles, edamame, cucumber, and chicken into containers. Drizzle with a little extra sauce and sprinkle with sesame seeds. Voila! Store in the fridge for 3-4 days. Eat hot or cold. Take a shot for the ‘gram cause this is your moment.