Chilled noodle lunch cups (Printable View)

A flavorful chilled noodle dish tossed in sesame soy sauce with crisp cucumber and carrot.

# What You Need:

→ Noodles

01 - 7 oz dried soba noodles or rice noodles

→ Sauce

02 - 3 tbsp low sodium soy sauce
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, 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 with cold water until chilled; drain well.
02 - Combine soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce in a small bowl; whisk until smooth.
03 - Distribute chilled noodles evenly into four containers.
04 - Top each portion with cucumber, carrot, and green onions.
05 - Pour the sauce over each cup and toss gently to combine all ingredients.
06 - Sprinkle with toasted sesame seeds and optional cilantro. Seal containers and refrigerate until served.

# Expert Tips:

01 -
  • It's genuinely better made ahead, meaning less scrambling during your busy week.
  • The flavors are bold enough to feel indulgent but light enough that you'll want to eat it again tomorrow.
  • There's something deeply satisfying about opening a prepared container and finding exactly what you're hungry for.
02 -
  • Rinse the noodles thoroughly after cooking, or they'll turn into a stuck-together clump—cold water is your friend here.
  • Don't dress the noodles and vegetables together until you're about to eat, or the vegetables will soften and weep; keep the sauce separate in the container and toss just before opening.
  • The sauce flavors deepen and harmonize after a day in the fridge, so these actually taste better on day two than day one.
03 -
  • Toasted sesame oil is potent—a little goes a long way, and using the toasted version (not plain) is what makes this taste restaurant-quality in your own kitchen.
  • Slice your vegetables just before assembly if you have time, or prep them the morning of and store them separately so they stay crisp and don't release water into the noodles.
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