Chilled Noodle Lunch Cups (Print View)

Cold noodles mixed with sesame, soy, and fresh vegetables for a bright, make-ahead meal.

# Ingredient List:

→ Noodles

01 - 7 oz dried soba noodles or rice noodles

→ Sauce

02 - 3 tbsp low-sodium soy sauce
03 - 2 tbsp toasted sesame oil
04 - 1 tbsp rice vinegar
05 - 1 tsp honey or maple syrup
06 - 1-2 tsp chili garlic sauce, adjusted to taste

→ Vegetables & Garnishes

07 - 1 cup julienned cucumber
08 - 2 medium carrots, julienned
09 - 2 green onions, thinly sliced
10 - 2 tbsp toasted sesame seeds
11 - 1 tbsp fresh cilantro, chopped (optional)

# Directions:

01 - Prepare noodles according to package directions, then drain and rinse under cold water until fully chilled. Drain thoroughly.
02 - Combine soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce in a small bowl, whisking until blended.
03 - Distribute the chilled noodles evenly into four meal prep containers.
04 - Top each portion with julienned cucumber, carrot, and sliced green onion.
05 - Drizzle the sauce over each container and gently toss to combine ingredients.
06 - Sprinkle toasted sesame seeds and optional cilantro on top, seal the containers, and refrigerate until serving.

# Expert Tips:

01 -
  • No reheating means no awkward waiting for the microwave at work
  • The noodles actually taste better after marinating in the sauce overnight
02 -
  • Rinsing the noodles with cold water is not optional because it stops the cooking and washes away starch that would make them clump together
  • The sauce looks thin when you first mix it but it thickens as it coats the noodles so do not be tempted to double the sesame oil
03 -
  • Use a julienne peeler or the grater attachment on your food processor to cut the vegetables in seconds
  • Double the sauce and store half in a jar to use as a quick dressing for salads or grain bowls all week
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