Chilled Noodle Lunch Cups (Printable)

Flavorful cold noodles with sesame, soy, cucumber, and chili for a bright midday meal.

# What You'll Need:

→ Noodles

01 - 7 oz dried soba noodles or rice noodles

→ Sauce

02 - 3 tbsp soy sauce (low sodium if 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)

# How-To Steps:

01 - Prepare noodles according to package directions. Drain and rinse under cold water until fully cooled. Drain well.
02 - Combine soy sauce, toasted sesame oil, rice vinegar, honey (or maple syrup), and chili garlic sauce in a small bowl and whisk until blended.
03 - Divide chilled 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 gently toss to combine all ingredients.
06 - Sprinkle toasted sesame seeds and optional cilantro atop. Seal containers and refrigerate until serving.

# Expert Tips:

01 -
  • No reheating needed—just pull from the fridge and eat straight from the container when you're too busy to think about lunch.
  • The sesame oil and chili give it enough flavor that it never feels boring, even on day three.
  • You can prep four meals in less time than it takes to scroll through your phone, which honestly might be the best part.
02 -
  • If you toss everything together the moment you assemble the cups, the cucumbers will release water and make the noodles mushy by tomorrow, so keep vegetables slightly separate and toss just before eating.
  • The sauce will seem thick and concentrated at first, but it seasons the noodles as they sit and actually tastes better on day two when all the flavors have mingled together.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes if you have them whole—they taste exponentially better and it takes practically no time.
  • Keep the sauce separate in a little container if you're traveling, and toss the noodles right before eating to keep them from getting soggy in your bag or desk drawer.
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