Save to Pinterest I stumbled onto this noodle lunch concept on a sweltering Thursday when my fridge felt as uninspiring as my meal prep plans. Rather than order takeout again, I grabbed a handful of soba noodles, some vegetables that needed using, and a bottle of sesame oil gathering dust on the shelf. What emerged was something so refreshingly simple and satisfying that I've been making it in bulk ever since—cold noodles that taste even better the next day, flavors deepening as they sit together in their little containers.
I brought these cups to a friend's garden party one summer evening, and they disappeared faster than anything else on the table—even the elaborate salads. Someone asked for the recipe, then another person, and I realized I'd accidentally created the meal prep solution everyone was secretly hoping for. Now it's my go-to when I need to contribute something that's both impressive and honest.
Ingredients
- Dried soba or rice noodles (200 g): Soba has an earthy, slightly nutty character that sesame oil adores, but rice noodles work beautifully if that's what you have—they're lighter and more delicate.
- Soy sauce (3 tbsp): Use low-sodium if you prefer to control the salt; the flavor remains just as savory and complex.
- Toasted sesame oil (2 tbsp): This is non-negotiable—the toasted version carries so much more depth than plain sesame oil, and a little goes far.
- Rice vinegar (1 tbsp): It brings a gentle brightness that prevents the sauce from feeling heavy.
- Honey or maple syrup (1 tsp): Just enough sweetness to balance the soy and sesame, rounding out the flavors without being noticeable.
- Chili garlic sauce (1–2 tsp): Start with the smaller amount if heat isn't your constant companion, and adjust once you taste it.
- Cucumber, julienned (1 cup): The crisp snap is crucial—it keeps the whole dish from feeling soft and one-note.
- Carrots, julienned (2 medium): They add sweetness, color, and a satisfying texture that survives the first day and beyond.
- Green onions, thinly sliced (2): Slice them just before assembly so they stay bright and sharp rather than fading into the background.
- Toasted sesame seeds (2 tbsp): These are the final touch that makes people lean in and ask what makes it taste so good.
- Fresh cilantro, chopped (1 tbsp, optional): If you're a cilantro person, it adds a clean finish; if you're not, skip it without guilt.
Instructions
- Cook and chill the noodles:
- Bring a pot of water to a rolling boil and cook the noodles according to the package—soba usually needs about 4 to 5 minutes, rice noodles a touch longer. The moment they're tender, drain them in a colander and rinse under cold running water, letting them cool completely and shaking off excess water so they don't clump together.
- Build your sauce:
- In a small bowl, whisk together the soy sauce, toasted sesame oil, rice vinegar, honey, and chili garlic sauce until the honey dissolves and everything mingles into one glossy, fragrant mixture. Taste it straight from the whisk—this is where you adjust the heat and salt to your preference.
- Divide and layer:
- Place an equal portion of the chilled noodles into each of four containers, then distribute the cucumber, carrot, and green onion evenly across the four servings. Drizzle the sauce gently over each cup, using about 2 tablespoons per container.
- Finish and store:
- Give each cup a gentle toss so the noodles and vegetables are coated evenly, then sprinkle sesame seeds and cilantro if using over the top. Cover the containers and refrigerate until you're ready to eat—they're wonderful cold from the fridge and will keep for up to three days.
Save to Pinterest There's a quiet moment that happens when you open one of these cups at your desk or by a window—the aroma of sesame rises up, the textures come alive again with a little tossing, and suddenly lunch feels like something you chose for yourself rather than something you tolerated. That's when I know this recipe has won.
Customizing Your Cups
The beauty of this recipe is how readily it welcomes additions without losing its balance. If you want protein, tofu cubes (pressed and lightly pan-fried until crispy) add wonderful texture, or shredded rotisserie chicken brings heartiness, or steamed edamame for a vegetarian boost. Some days I've added crumbled peanuts or cashews for crunch, other times a soft-boiled egg that adds richness when you break into it. The sauce carries all these additions gracefully, never competing or becoming muddled.
Meal Prep and Storage Wisdom
I learned early on that these containers are forgiving friends for a busy week. The noodles don't dry out the way some grain bowls do, and the vegetables stay surprisingly crisp if you pack them before the sauce. If you're prepping for the full four days, consider making the sauce fresh on day three rather than keeping it dressed the whole time—it takes thirty seconds and guarantees brightness. The containers seal tightly, travel well, and never leak all over the rest of your bag.
Flavor Adjustments and Variations
Once you've made this a few times, you'll notice where your preferences live and adjust accordingly. Perhaps you love more heat and use the full 2 teaspoons of chili sauce, or you dial it back to just a half teaspoon. Maybe you swap the rice vinegar for a splash of lime juice for brightness, or add a tiny bit of peanut butter to the sauce for depth. These cups are a canvas, and the base recipe is sturdy enough to hold your experiments without falling apart.
- For a gluten-free version, use tamari instead of soy sauce and choose gluten-free noodles—the flavor remains just as satisfying.
- If sesame isn't your flavor, try a light drizzle of neutral oil mixed with ginger and garlic, swapping the sesame seeds for crushed cashews.
- Cucumber and carrot are your foundation, but raw bell pepper, shredded zucchini, or thinly sliced radish all bring their own crisp, fresh energy.
Save to Pinterest These chilled noodle cups have become my answer to that Sunday afternoon question of what to eat all week. There's something wonderful about knowing exactly what's waiting for you, made with your own hands, ready to nourish you without fuss.
Ask About This Recipe
- → What type of noodles work best for this dish?
Soba or rice noodles are ideal due to their texture and ability to absorb flavors while remaining firm when chilled.
- → Can I make the chilled noodle cups ahead of time?
Yes, these noodle cups hold well in the refrigerator for up to 3 days, making them convenient for meal prep.
- → How spicy is the chili garlic sauce in this dish?
The chili garlic sauce adds a gentle heat that can be adjusted to your preference by increasing or reducing the amount used.
- → Are there suitable protein options to add?
Tofu, shredded chicken, or edamame can be added to boost protein while complementing the flavors and textures.
- → Is this dish suitable for gluten-free diets?
Yes, by using gluten-free tamari and noodles, it can easily be adapted to gluten-free preferences.