Sesame Noodle Bowls

These sesame noodle bowls get all the toppings to take it from a side of noodles to a balanced and customizable meal. We have peanut sesame noodles with dumplings or edamame but these bowls were a slight variation with a few choices of toppings or on the side.

We regularly have pasta so variety keeps us on own toes. If just one kid is home I try to think of what they’d be more into than the other. The little guy likes long noodles more than little sister.

Sesame Peanut Noodles
Ingredients: (for 4-5 servings)

1 pound linguine
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sriracha
1 1/2 cup pulled pork
1 cup edamame
2 green onions
1 avocado
(optional) pickled onions, radish, sesame noodles, hot honey, fish sauce

Directions:
Boil salted water for the pasta and cook until al dente.
Whisk, or shake together in a jar, the soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha.
Pan sear the pulled pork until warmed through and crispy.
Cook and shell the edamame, and chop the green onions.

Sesame Noodle Bowls - The Three Bite Rule

When the pasta is cooked, drain and toss it in the sauce to cook for another minute or two.
Top with pork, edamame, avocado, and any toppings.

Sesame Noodle Bowls - The Three Bite Rule

Enjoy!

I like the salty and sesame flavors and all the textures. The edamame pop and the avocado is creamy. I wished for pickled onions- we actually had onion but alas, no red wine vinegar.

If just one kid is home I try to think of what they’d be more into than the other. The little guy likes long noodles more than little sister though he’d rather the pulled pork be in bbq sauce.

Tortellini in Honey Garlic Sauce with Ham

Ham seemed like such a nice fitting with the honey garlic sauce but there are a few paths to take this one in. While you’re at it, make a double batch of honey garlic sauce and freeze some. We put it on pizza, it is wonderful on a turkey sandwich, mix it into pasta/mashed potatoes/roasted broccoli, add on a charcuterie board, or anywhere you’d like! 

Tortellini in Honey Garlic Sauce with Ham - The Three Bite Rule

Tortellini in Honey Garlic Sauce with Ham
Ingredients:
 
1 garlic head
3 tablespoons olive oil
3 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt
1/2 teaspoon garlic powder
1, 19oz package of frozen cheese tortellini
~2-3 slices of ham (or chopped roasted chicken, or sausage, or skip to keep vegetarian)

Tortellini in Honey Garlic Sauce with Ham - The Three Bite Rule

Directions: 
Prep the honey garlic sauce: (roast the garlic in foil & olive oil and drizzle for 30-45 min until totally soft), then blend together the roasted garlic, olive oil, butter, honey, garlic powder, salt, and pepper. 
Boil water for the pasta. 
Chop the ham and warm a medium skillet to medium-high heat and sear the ham.
Cook the tortellini until they rise to the top (~4 min). Drain and mix together the pasta, sauce, and ham.
Sprinkle with some pepper.
Enjoy!

Tortellini in Honey Garlic Sauce with Ham - The Three Bite Rule

I loved it. I won’t repeat it all that often but I consider it a success. We had it with roasted broccoli and it was good for variety and a sauce I make all the time for pizzas. I warmed leftovers then topped with a mound of arugula which is my happy place.

Chicken & Broccoli Lasagna Rolls

I make a lot of lasagnas. A lot. Most often they’re for Lasagna Love so I regularly see convos about alternatives. This time they’re getting a twist and only wanted a few portions for these chicken and broccoli lasagna, all rolled up. They use just a small amount of roasted chicken and get drizzled in alfredo sauce.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls


Chicken & Broccoli Lasagna Rolls
Ingredients: (for ~4 servings)

8 lasagna noodles
1 1/2 cup roasted chicken (~1 chicken breast)
2/3 cup ricotta cheese
2 cups broccoli florets
2 cups shredded mozzarella
1 cup alfredo sauce
2 tablespoons Parmesan cheese

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Directions:
Boil water in a large pot for the lasagna noodles. Cook until fully cooked but not the full time listed on the package. For the last few minutes, add the broccoli into the water for ~2-3 minutes.
Drain noodles and broccoli and lay out the lasagna noodles.
Spread ~2 tablespoons of ricotta onto each noodle, then assemble with smaller broccoli pieces and chicken. Add a sprinkle of cheese.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Preheat the oven to 350-degrees.
Roll them up and poke anything that falls out back into the rolls.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

In a 9×9 baking dish, spray with non-stick spray and spoon some of the alfredo onto the bottom of the pan. Add the rolls in.
Top with remaining alfredo sauce, remaining shredded cheese, parmesan, and sprinkle on any remaining broccoli.
Cover with foil and bake for 30-40 minutes until warmed through, and bubbly. Remove foil for another 5 minutes until crisp at the edges.

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Enjoy! These are very comforting and a great way to use a small amount of chicken and ricotta instead of a full lasagna. I like the rolls for portioning and to not have to trim the noodles to fit a smaller pan. They reheat well and are a nice break from tomato sauce.

I make lasagnas a lot so if there’s a small amount of leftover ricotta, this would be perfect! I also use it in place of cream cheese sometimes too. Ricotta freezes fine, as does the roasted chicken (a la Costco).

The Three Bite Rule - Chicken and Broccoli Lasagna Rolls

Lemon Garlic Pasta

Roasted garlic and lemon pair so well for a light but flavorful pasta sauce. Our 7-year old ate about 3 servings and said this was in his top pastas – the 4 year old ate about 2 bites. Make the sauce in advance or just roast the garlic for a head start.

The Three Bite Rule - Lemon Garlic Pasta

Lemon Garlic Pasta
Ingredients:

1 whole garlic bulb
1 pound spaghetti
4 tbs butter
1 lemon, juice and zest
1/2 teaspoon chicken bullion (optional, I used Better Than Bullion paste)
3 tablespoons parmesan cheese
salt & pepper

Directions:
Roast garlic – slice top off the bulb and set in aluminum foil with a drizzle of olive oil and wrap it up. Bake at 350-degrees for ~45 minutes (or an hour if it is very large).
Boil the pasta in salted water.
In a food processor, whip together the garlic, butter, lemon juice, lemon zest, bullion, salt and pepper.

The Three Bite Rule - Lemon Garlic Pasta

Before draining the pasta – reserve a cup of the pasta water. Then mix the garlic butter sauce with the pasta.

The Three Bite Rule - Lemon Garlic Pasta

Mix together well and sprinkle with a last squeeze of lemon juice, pepper and parmesan. If you’d like it more sauce-y, add a splash of pasta water and toss again.

The Three Bite Rule - Lemon Garlic Pasta

Enjoy!

This was so good. It was light but creamy. Lemon seemed great for summer and we love roasted garlic. It screams for pepper and parmesan. The bullion is very optional – it provides some richness and some salt but doesn’t take over the lemon flavor. We ate it as-is but it would pair nicely with skewers of shrimp or chicken or zucchini or tomatoes.

I couldn’t get over how much our 7-year-old ate. The little one wasn’t into it but I’d guess some other time she’d eat her normal amount – it could have been the day or the pasta shape.

Peanut Sesame Noodles

{originally published in 2016 and updated in 2022}

Our fam will always eat pasta and this one is a crowd pleaser – and I love it for variety so pasta doesn’t always look one way. There are lots of recipes out there and I’m happy with the ratios now that I’ve made it 1,000 times. This is great warm or cold and for a very “pantry” dinner it is per-fect for those too-hot-to-be-creative or meals on a budget or what-the-heck-is-for-dinner meals. 

The Three Bite Rule - Peanut Sesame Noodles

Peanut Sesame Noodles:
Ingredients: (for 4)

1 pound spaghetti/fettuccine
3 tablespoons peanut butter
3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons honey
1 teaspoon rice vinegar
1 teaspoon minced ginger
1 teaspoon minced garlic
1 teaspoon sriracha
sesame seeds & green onion to garnish

Directions:
Boil salted water for the pasta.
Whisk together (or shake in a jar) peanut butter, soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and sriracha.

The Three Bite Rule - Peanut Sesame Noodles

Cook the pasta to al dente.
Mix most of the sauce into the pasta. Toss and add remaining sauce.
Top with green onions, sesame seeds and enjoy!

The Three Bite Rule - Peanut Sesame Noodles

It was mild but additive. Interesting but comforting. Silky but with a small crunch. Sometimes we have it with Trader Joe’s Potstickers or with edamame. I remember loving to see our little guy as a toddler slurping these and beaming with pride when the whole thing makes it into his mouth.