Chilled Noodle Lunch Cups

# What You’ll Need:

→ Noodles

01 - 7 oz dried soba noodles or rice noodles

→ Sauce

02 - 3 tbsp soy sauce (low sodium optional)

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, adjusted 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)

# Directions:

01 - Prepare noodles according to package directions. Drain and rinse thoroughly under cold water until noodles are completely chilled. Drain well.

02 - Whisk together soy sauce, toasted sesame oil, rice vinegar, honey or maple syrup, and chili garlic sauce in a small bowl.

03 - Divide chilled noodles evenly into four meal prep containers.

04 - Top each portion with julienned cucumber, carrot, and sliced green onion.

05 - Drizzle sauce evenly over each cup and toss gently to combine ingredients.

06 - Sprinkle toasted sesame seeds and chopped cilantro if desired. Seal containers and refrigerate until ready to serve.

# Expert Advice:

01 -

They come together faster than you can scroll through your phone, yet feel fancy enough for a desk lunch that actually satisfies.
Make them once on a weekend and you've solved the mid-week lunch crisis for days, with zero boring reheating.
The sesame oil does something almost magical—it transforms plain noodles into something you actually crave.

02 -

The sauce should be added to each cup individually rather than mixed into all the noodles at once—this keeps your vegetables from getting soggy and lets you control the spice level for your own preferences.
Don't skip the final drain after rinsing the noodles; water pooling at the bottom of your container will dilute the sauce by day two and turn everything watery.

03 -