Chilled Noodle Lunch Cups (Printable Version)

Cold noodles with sesame oil, soy, cucumber, and chili make for a tasty, make-ahead lunch option.

# What You Need:

→ Noodles

01 - 7 oz dried soba noodles (or rice noodles)

→ Sauce

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

→ Vegetables & Garnishes

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

# How To Make It:

01 - Prepare noodles according to package instructions. Drain and rinse under cold water until fully chilled, then drain thoroughly.
02 - In a small bowl, whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce until combined.
03 - Distribute chilled noodles evenly into four meal prep containers.
04 - Top each container with julienned cucumber, carrot, and sliced green onions.
05 - Drizzle sauce evenly over each portion and gently toss to combine all ingredients.
06 - Sprinkle toasted sesame seeds and optional cilantro atop. Seal containers and refrigerate until ready to serve.

# Expert Tips:

01 -
  • Makes four servings at once, which means less Sunday afternoon stress and four actual lunches waiting in your fridge.
  • The sauce tastes more complex than the five minutes it takes to whisk together.
  • Textures stay interesting even on day three because the noodles don't get soggy.
02 -
  • Rinsing the noodles completely is non-negotiable—warm noodles turn to mush in the fridge, and warm noodles keep cooking.
  • The vegetables release water as they sit, so don't let everything marinate together for hours before eating; assemble the day before and toss just before you eat.
03 -
  • Cook extra noodles on Sunday and freeze them in portions; you can thaw and chill them later in the week without compromising texture.
  • If you forget to add green onions and cilantro before refrigerating, add them when you're actually eating—they stay crisp and bright that way.
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