Save to Pinterest The office microwave queue at noon is my personal idea of purgatory. I started making these cold noodle cups after one too many days watching someone reheat fish in the communal kitchen, and now they are the lunch I actually look forward to eating.
My neighbor caught me carrying four identical containers to my car one morning and asked if I was starting a meal prep business. I just told her some habits are worth keeping, especially when they mean you never have to think about lunch on busy weekdays.
- 200 g dried soba noodles or rice noodles: Soba holds up beautifully in cold dishes and develops this nutty depth that rice noodles cannot match, though either works here
- 3 tbsp soy sauce low sodium if preferred: This is your salt source so adjust based on how much you typically use
- 2 tbsp toasted sesame oil: The toasted variety matters because regular sesame oil lacks that deep nutty aroma that carries through even when cold
- 1 tbsp rice vinegar: Adds just enough brightness to cut through the rich sesame without making the noodles taste pickled
- 1 tsp honey or maple syrup: A tiny bit of sugar balances the salt and helps the sauce cling to every strand
- 1 to 2 tsp chili garlic sauce: Start with one teaspoon and taste the sauce before adding more because some brands pack way more heat than others
- 1 cup cucumber julienned: English cucumbers work best because their thin skin means no peeling and fewer seeds to remove
- 2 medium carrots julienned: These stay crunchy even after three days in the fridge which keeps the texture interesting
- 2 green onions thinly sliced: Slice them right before assembling so they do not turn slimy in the containers
- 2 tbsp toasted sesame seeds: Toast your own in a dry pan for two minutes because the pre toasted ones often taste stale
- 1 tbsp fresh cilantro chopped optional: Some people love it some people hate it but it does add a fresh herbal pop
- Cook and cool the noodles:
- Boil the noodles according to the package then rinse them under freezing cold water until they are completely chilled to the touch. Let them drain in a colander for five minutes because excess water waters down the sauce.
- Whisk the sauce:
- Mix the soy sauce sesame oil rice vinegar honey and chili garlic sauce in a small bowl until the honey dissolves completely. Taste it now and adjust anything that seems off because you cannot fix it once the noodles are sauced.
- Portion the base:
- Divide the cold noodles evenly among four containers making sure each one has about the same amount.
- Add the crunch:
- Pile the cucumber carrots and green onions on top of each portion but do not mix them in yet.
- Drizzle the sauce:
- Pour the sauce evenly over all four containers so each gets the same amount of dressing.
- Finish and store:
- Sprinkle the sesame seeds and cilantro over each cup then seal the containers and give them a gentle shake before storing them in the fridge.
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My sister stole the recipe after trying one cup and now she makes a batch every Sunday for her whole family. Even her picky eight year old asks for the noodle cups in his lunchbox which might be the highest endorsement a recipe can get.
These hold up perfectly for three days in the fridge but the vegetables start losing their crunch after that. If you need longer storage keep the sauce in a separate small container and toss it right before eating.
Cubed firm tofu works beautifully here because it soaks up the sauce without falling apart. Shredded rotisserie chicken or edamame also turns this from a side dish into a full meal that stays satisfying until dinner.
The base recipe is fantastic but I sometimes add shredded purple cabbage for color or thin slices of bell pepper for extra crunch. You can also swap the soba for whole wheat spaghetti if that is what you have in the pantry.
- Try adding crushed roasted peanuts on top for extra texture
- A squeeze of fresh lime right before eating brightens everything up
- Thinly sliced radishes add a peppery bite that cuts through the rich sauce
Save to Pinterest These noodle cups saved me from countless sad desk lunches and they might just do the same for you.
Recipe Q&A
- → What type of noodles work best?
Soba or rice noodles are ideal due to their texture and ability to hold the dressing well when chilled.
- → How should the noodles be cooled?
After cooking, rinse the noodles under cold water until fully chilled to stop cooking and achieve a refreshing temperature.
- → Can I make this dish in advance?
Yes, it holds well refrigerated for up to 3 days, making it convenient for meal prep lunches.
- → What adds crunch to the cups?
Julienned cucumber, carrots, and green onions provide fresh, crisp texture.
- → How spicy is this dish?
The chili garlic sauce can be adjusted to your preferred heat level or omitted for milder flavor.
- → Are there any useful substitutions?
For gluten-free versions, use tamari instead of soy sauce and select gluten-free noodles.