Chilled Noodle Lunch Cups (Printable)

Cold noodles mixed with sesame, soy, cucumber, carrot, and a hint of chili for a fresh, flavorful meal.

# 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 carrots, julienned
09 - 2 green onions, thinly sliced
10 - 2 tbsp toasted sesame seeds
11 - 1 tbsp fresh cilantro, chopped (optional)

# How To Make It:

01 - Prepare noodles according to package directions. Drain and rinse thoroughly under cold water until chilled. Drain again.
02 - Combine soy sauce, sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce in a small bowl. Whisk until well blended.
03 - Distribute chilled noodles evenly into four meal prep containers.
04 - Top each container with julienned cucumber, carrot, and sliced green onions.
05 - Drizzle the prepared sauce over each portion. Toss gently to mix the ingredients evenly.
06 - Sprinkle toasted sesame seeds and chopped cilantro on top if desired. Seal containers and refrigerate until serving.

# Helpful Tips:

01 -
  • They're ready to grab straight from the fridge, no reheating required, which means actual lunch breaks become possible.
  • The noodles stay tender and absorbent, soaking up that sesame-forward sauce while everything around them stays crisp.
  • Four different textures in one cup makes your mouth feel engaged instead of bored.
02 -
  • Rinse the noodles thoroughly after cooking—this removes starch and prevents them from turning into a solid mass by day two.
  • The sauce thickens slightly as sesame oil cools, so it should look generous when you pour it; by tomorrow it'll cling to the noodles perfectly.
03 -
  • Toast your own sesame seeds in a dry pan for thirty seconds if you have time—the difference is subtle but real, and the kitchen smells like a place where good decisions are made.
  • Keep the sauce separate from the noodles and vegetables until you're actually eating if you prefer maximum crunch, or mix it all together the night before if you like a more cohesive, marinated texture.
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