Chilled Noodle Lunch Cups (Printable)

Cold noodles mixed with sesame, soy, cucumber, and chili for a tasty and easy midday meal.

# What You'll Need:

→ Noodles

01 - 7 oz dried soba noodles or rice noodles

→ Sauce

02 - 3 tbsp soy sauce (low sodium optional)
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 chopped fresh cilantro (optional)

# How-To Steps:

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

# Expert Suggestions:

01 -
  • You can make four lunches in about thirty minutes and actually look forward to eating them
  • The noodles actually get better as they sit in the sauce
02 -
  • Rinse the noodles until they are literally cold to the touch or they will keep cooking and turn into a gummy mess
  • The sauce separates in the fridge so shake your container hard before digging in
03 -
  • Use gluten free tamari and certified gluten free noodles if you need to avoid wheat
  • These are best within three days because the vegetables start to lose their snap
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