Chilled Noodle Lunch Cups (Printable version)

Cold noodles combine sesame oil, soy, cucumber, and chili for a savory, refreshing lunch option.

# 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 - 1–2 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)

# Directions:

01 - Boil noodles according to package instructions until al dente. Drain and rinse with cold water until chilled. Drain thoroughly.
02 - Whisk together soy sauce, sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce in a small bowl.
03 - Divide chilled noodles evenly into four meal prep containers.
04 - Top each serving with julienned cucumber, carrot, and sliced green onions.
05 - Drizzle sauce evenly over each portion and toss gently to combine.
06 - Sprinkle with toasted sesame seeds and cilantro if using. Seal containers and refrigerate until ready to eat.

# Expert Advice:

01 -
  • These sit happily in your fridge for three days, which means four lunches where you actually feel like you're eating something intentional instead of whatever you grabbed in a panic.
  • The cold noodles stay springy and the sauce tastes even better the next day when everything gets cozy together, unlike hot dishes that can turn mushy and sad by Wednesday.
02 -
  • Keep the sesame seeds separate until you're actually eating—they go from crispy to soft in about six hours and it changes the whole texture experience in a way that matters.
  • Don't toss everything together before putting it in containers or the vegetables will weep liquid and the noodles will get gummy by day two, even though it feels more convenient in the moment.
03 -
  • Cold noodles are always better slightly overcooked than undercooked because they firm up as they chill, and nobody wants noodles that snap between their teeth.
  • Toast your own sesame seeds in a dry pan for about two minutes and the flavor becomes so much rounder and deeper than anything pre-toasted.
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