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Easy Cold Sesame Noodle Lunchbox Jars

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These make-ahead cold sesame noodle jars are the perfect grab-and-go lunch. Layered with chewy noodles, crunchy veggies, and a savory sesame sauce, they keep for days and taste even better as the flavors meld.

Ingredients

Scale
  • 8 oz dried ramen noodles (or lo mein, spaghetti, soba, or udon)
  • 1 large carrot, julienned or grated
  • 1 cucumber, seeded and cut into thin matchsticks
  • 2 green onions, thinly sliced
  • 1/2 cup shelled edamame (frozen, thawed)
  • 1/4 cup cilantro, roughly chopped (optional)
  • 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons creamy peanut butter (or tahini, sunflower seed butter)
  • 1 tablespoon honey (or maple syrup for vegan)
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 1 tablespoon sesame seeds (for garnish)

Instructions

  1. Cook the noodles: Bring a large pot of salted water to a rolling boil. Add noodles and cook according to package directions until al dente (about 3-4 minutes for ramen). Drain and rinse under cold running water until cool. Shake off excess water, then toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
  2. Make the sauce: In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, peanut butter, honey, minced garlic, and grated ginger until smooth and glossy. Taste and adjust—add a teaspoon of warm water if too thick, or a pinch of red pepper flakes for heat.
  3. Prep the veggies: Julienne the carrot into thin matchsticks. Seed the cucumber and cut into similar-sized pieces. Slice green onions. If using frozen edamame, thaw under warm water and pat dry.
  4. Layer the jars: Divide the sauce evenly among 4 wide-mouth 16 oz mason jars (about 2 tablespoons per jar). Add cold noodles on top of the sauce (do not stir). Layer edamame and carrot next, then cucumber and green onions. Top with cilantro and sesame seeds.
  5. Seal and refrigerate: Tightly seal jars and refrigerate for at least 1 hour (or up to 4 days). When ready to eat, shake jar vigorously or dump into a bowl and toss. Serve cold or at room temperature.

Notes

Layer sauce at the bottom to keep noodles dry until serving. For best flavor, let jars sit at least 1 hour. Double the sauce if you prefer extra dressing. Do not freeze. Cucumbers may soften by day 4 but are still edible.

Nutrition

Keywords: cold sesame noodles, lunchbox jars, make-ahead lunch, meal prep, Asian noodles, sesame noodles, vegetarian lunch

Find it online: https://piperplate.com/easy-cold-sesame-noodle-lunchbox-jars-best-make-ahead-meal/