Chilled Noodle Lunch Cups (Printable Version)

Savory cold noodles tossed with sesame, soy, cucumber, and chili for a fresh 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, adjusted to taste

→ Vegetables & Garnishes

07 - 1 cup julienned cucumber
08 - 2 medium julienned carrots
09 - 2 green onions, thinly sliced
10 - 2 tbsp toasted sesame seeds
11 - 1 tbsp chopped fresh cilantro (optional)

# How To Make It:

01 - Cook noodles according to package directions. Drain and rinse under cold water until noodles are completely chilled. Drain thoroughly.
02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce in a small bowl.
03 - Divide cold noodles evenly among four meal prep containers.
04 - Top each portion with julienned cucumber, carrots, and sliced green onions.
05 - Drizzle sauce evenly over each container and toss gently to combine all ingredients.
06 - Sprinkle toasted sesame seeds and optional cilantro over each serving. Seal containers and refrigerate until ready to eat.

# Expert Advice:

01 -
  • Make it Sunday, eat it all week without getting bored because cold noodles somehow taste better the next day.
  • The sauce-to-noodle ratio stays perfect because everything gets portioned before you seal the lid, unlike tossing a big bowl that gets soggy.
  • It feels fancy enough to impress whoever sees you eating at your desk, but simple enough that you're not stressed about meal prep.
02 -
  • The noodles absolutely must be completely cold before you add the sauce, or the sesame oil turns funky and the whole thing gets slimy—ice-cold water rinsing is not optional.
  • Keep the sesame seeds and cilantro separate until you're about to eat, otherwise they get sad and soft by day two.
  • If you're adding protein, do it at the bottom of the container under the noodles so it doesn't dry out on top.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have time—they taste exponentially better than pre-toasted and the smell reminds you why you're bothering with meal prep.
  • Buy good quality sesame oil and store it in the fridge after opening because it goes rancid faster than you'd expect, and rancid sesame oil ruins the entire vibe.
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