Chilled Noodle Lunch Cups (Printable Version)

Cold noodles with sesame, soy, cucumber, and chili create a refreshing, savory lunch option.

# The Ingredients 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 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)

# Step-by-Step Instructions:

01 - Cook noodles according to package directions, then drain and rinse thoroughly under cold water until completely 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 well blended.
03 - Divide chilled noodles evenly among four containers for meal prep.
04 - Top each portion with julienned cucumber, carrots, and thinly sliced green onions.
05 - Drizzle the prepared sauce over each noodle cup and gently toss to combine all ingredients evenly.
06 - Sprinkle with toasted sesame seeds and optional chopped cilantro. Seal containers and refrigerate until served.

# Additional Tips::

01 -
  • It's the rare meal prep that tastes better on day two or three, as the sauce soaks into every strand.
  • Five minutes of cooking means you can make four lunches while your coffee is still hot.
  • It's endlessly customizable without falling apart—add what you have, subtract what you don't.
02 -
  • If the noodles stick together after cooking, it's not a tragedy—a light drizzle of sesame oil while they're still warm prevents this without making them greasy.
  • The vegetables release liquid as they sit, which is actually the secret to why day-two noodles taste better; the extra moisture mingles with the sauce and softens everything just slightly.
03 -
  • Cook your noodles the night before and store them in the fridge unadorned; they're actually easier to portion when they're fully cold.
  • If you find the sauce tastes too intense, it's usually because you haven't added enough noodles—the carbs are what balance the salty and spicy.
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