Chilled Noodle Lunch Cups (Print)

Cold noodles dressed with sesame, soy, cucumber, and chili—a vibrant lunch cup perfect for make-ahead meals.

# Components:

→ 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 - 1–2 tsp chili garlic sauce, adjusted to taste

→ Vegetables & Garnishes

07 - 1 cup cucumber, julienned
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 - Cook noodles according to package directions. Drain and rinse under cold water until completely chilled. Drain thoroughly.
02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce until well combined.
03 - Divide chilled noodles evenly into four individual containers.
04 - Top each noodle portion with julienned cucumber, carrot, and thinly sliced green onions.
05 - Drizzle sauce over each portion. Toss gently to coat noodles and vegetables evenly.
06 - Sprinkle with toasted sesame seeds and optionally chopped cilantro. Seal containers and refrigerate until serving.

# Expert Advice:

01 -
  • It tastes even better the next day when the noodles fully absorb the sesame-soy flavor.
  • Four containers prepped on Sunday means you actually eat lunch instead of ordering takeout all week.
  • The contrast between soft noodles and crisp vegetables keeps every bite interesting.
02 -
  • If you skip the sesame seeds until you eat it, they stay crunchy instead of softening into the noodles—small detail, big difference.
  • Sesame oil burns easily and tastes bitter if you ever heat it, so drizzle it in after everything is cool, never before.
03 -
  • Buy a mandoline or a sharp vegetable peeler for julienning if you're making these regularly—your fingers will thank you and the cuts stay consistent.
  • If your sesame oil smells rancid or off, replace it immediately—it's one of the first oils to go bad once opened, especially in warm weather.
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