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Asian-Inspired Cold Noodle Lunch Boxes

Asian-Inspired Cold Noodle Lunch Boxes

Lunch
Prep Time
20min
Cook Time
10min
Servings
6
Calories
385
Chef's Note

These lunch boxes are perfect for busy sports nights! For best results, keep the dressing separate until ready to eat to prevent the noodles from becoming soggy. You can prep all components up to 3 days in advance. For extra flavor, toast the sesame seeds in a dry pan for 2-3 minutes before sprinkling over the noodles.

Tags
asian
cold noodles
meal prep
to-go
lunch box
chicken
tofu
vegetarian option
quick
make-ahead
Ingredients

  • 1 pound rice noodles

  • 3 tablespoons sesame oil

  • 2 tablespoons rice vinegar

  • 3 tablespoons low-sodium soy sauce

  • 1 tablespoon honey

  • 1 tablespoon, freshly grated ginger

  • 2 cloves, minced garlic

  • 1 teaspoon (optional) sriracha sauce

  • 1 large, thinly sliced red bell pepper

  • 1 medium, julienned cucumber

  • 2 medium, julienned carrots

  • 4 thinly sliced green onions

  • 1/2 cup, chopped cilantro

  • 1 cup, shelled and cooked edamame

  • 2 cups, shredded (for meat eaters) cooked chicken breast

  • 14 ounces, pressed and cubed (for vegetarians) firm tofu

  • 1 cut into wedges lime

  • 2 tablespoons sesame seeds

Instructions
  • 1

    Cook 1 pound of rice noodles according to package directions until al dente, about 4-5 minutes. Drain and rinse under cold water to stop cooking.

  • 2

    In a small bowl, whisk together 3 tablespoons sesame oil, 2 tablespoons rice vinegar, 3 tablespoons soy sauce, 1 tablespoon honey, 1 tablespoon grated ginger, 2 minced garlic cloves, and 1 teaspoon sriracha (if using) to make the dressing.

  • 3

    Toss the cooled noodles with half of the dressing and set aside.

  • 4

    For the vegetarian protein: Press 14 ounces of firm tofu between paper towels to remove excess moisture. Cut into 1/2-inch cubes and toss with 1 tablespoon of the dressing. Place in a non-stick pan and cook over medium heat for 5 minutes until lightly browned on all sides.

  • 5

    Prepare all vegetables: thinly slice 1 red bell pepper, julienne 1 cucumber and 2 carrots, slice 4 green onions, and chop 1/2 cup cilantro.

  • 6

    Assemble 6 lunch containers: Place a portion of dressed noodles in each container.

  • 7

    For 4 meat-eater containers: Top with 1/2 cup shredded chicken per container.

  • 8

    For 2 vegetarian containers: Top with half of the tofu per container.

  • 9

    Divide the vegetables evenly among all containers: red bell pepper, cucumber, carrots, edamame, and green onions.

  • 10

    Sprinkle each container with cilantro and sesame seeds.

  • 11

    Pack the remaining dressing in small containers to drizzle over just before eating.

  • 12

    Include a lime wedge in each container to squeeze over the noodles before eating.

  • 13

    Store in the refrigerator for up to 3 days. Serve cold.

Nutrition Information (per serving)
385
Calories
22g
Protein
48g
Carbs
12g
Fat
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