Chilled Noodle Lunch Cups (Print version)

Cold noodles dressed with sesame oil, soy sauce, fresh veggies, and a hint of chili for a vibrant lunch.

# What you'll 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, 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. 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 - Divide the chilled noodles evenly among four meal prep containers.
04 - Top each portion with julienned cucumber, carrot, and sliced green onions.
05 - Drizzle the sauce evenly over each noodle cup and toss gently to combine.
06 - Sprinkle with toasted sesame seeds and chopped cilantro if desired. Seal containers and refrigerate until consumption.

# Expert Tips:

01 -
  • It actually tastes better the next day once the sauce settles into the noodles, which means you can make it on Sunday and feel like a meal prep champion all week.
  • The whole thing comes together in 30 minutes flat, and you'll have four perfectly portioned lunches ready without any cooking stress.
  • It's flexible enough to customize based on what's in your fridge, but disciplined enough that even beginners nail it on the first try.
02 -
  • If you don't rinse the cooked noodles thoroughly, they'll clump into a solid mass by day two, and no amount of sauce will fix it.
  • The sauce tastes stronger cold than it does warm, so err on the side of underseasoning and let people adjust at their table.
  • Sesame oil is potent; two tablespoons is enough to flavor this entire batch without making it slick or overwhelming.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you buy them raw; the difference in flavor is absolutely worth those two minutes.
  • Keep the sauce and noodles separate until the last possible moment if you're not eating within a few hours, and you'll maintain the best texture and freshness.
Go back