Chilled Noodle Lunch Cups (Printer-friendly)

Cold noodles mixed with sesame, soy, cucumber, and chili create a refreshing and flavorful lunch.

# 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 to 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)

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse thoroughly under cold water until fully chilled. Drain well.
02 - Whisk soy sauce, toasted sesame oil, rice vinegar, honey (or maple syrup), and chili garlic sauce in a small bowl until well combined.
03 - Divide chilled 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 evenly over each container and toss gently to combine.
06 - Sprinkle with toasted sesame seeds and chopped cilantro if using. Seal containers and refrigerate until serving.

# Expert Advice:

01 -
  • It's genuinely more delicious cold than hot, so meal prep actually works in your favor.
  • The sesame oil and chili create this addictive flavor that makes you eat lunch instead of snacking all afternoon.
  • You can prep an entire week's worth of lunches in the time it takes to watch one episode of something.
02 -
  • Don't rinse your noodles in warm water and call it a day—they need to be genuinely cold, or the whole thing tastes like lazy reheating.
  • If you're making these more than a day ahead, keep the sauce separate and add it right before eating, or the noodles will absorb everything and turn into a dense, saltier version of themselves.
03 -
  • The secret to noodles that don't clump is getting them completely dry after that cold rinse—use a salad spinner if you have one, or pat them gently with a clean kitchen towel.
  • Make your sauce a day ahead if you can; the flavors meld overnight and taste even rounder and more intentional.
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