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Fresh Cold Sesame Noodle Lunch Box Recipe with Edamame and Cucumber

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A light, refreshing, and satisfying cold noodle lunch box featuring tender wheat noodles, protein-rich edamame, crisp cucumber, and a creamy nutty sesame sauce. Perfect for a quick lunch or light dinner, easy to pack and customize.

Ingredients

Scale
  • 8 oz thin wheat noodles (somen or spaghetti)
  • 1 cup shelled edamame, steamed or boiled
  • 1 medium cucumber, thinly sliced or julienned
  • 3 tbsp tahini (or smooth peanut butter)
  • 2 tbsp soy sauce (low sodium preferred)
  • 1 tbsp rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp honey or maple syrup
  • 1 tsp grated fresh ginger (optional)
  • 1 garlic clove, minced
  • Toasted sesame seeds (for garnish)
  • Thinly sliced green onions (for garnish)
  • Optional: pinch of red pepper flakes
  • Optional: chopped cilantro

Instructions

  1. Bring a large pot of water to a boil. Add 8 oz (225g) of noodles and cook according to package instructions until al dente (usually 4–6 minutes). Stir occasionally to prevent sticking. Drain and rinse under cold water immediately to stop cooking and cool the noodles. Set aside in a colander to drain well.
  2. If using frozen shelled edamame, boil or steam for about 3–5 minutes until tender but still bright green. Drain and rinse under cold water. Drain thoroughly.
  3. Thinly slice or julienne 1 medium cucumber. If the cucumber has many seeds, scoop them out to avoid sogginess. Place cucumber in a bowl, sprinkle with a pinch of salt, let sit for 5 minutes, then drain excess water.
  4. In a mixing bowl, combine 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp toasted sesame oil, 1 tbsp honey, 1 tsp grated fresh ginger, and 1 minced garlic clove. Whisk until smooth and creamy. If sauce is too thick, add water 1 tsp at a time to loosen to preferred consistency.
  5. In a large bowl, combine cooled noodles, edamame, and cucumber. Pour sesame sauce over and toss gently but thoroughly to coat all noodles. Taste and adjust seasoning if needed.
  6. Sprinkle toasted sesame seeds and sliced green onions on top. Add red pepper flakes if desired. Pack into lunch box, keeping sauce-coated noodles separate from crunchy toppings if preferred.

Notes

Rinse noodles under cold water immediately after cooking to prevent sticking and maintain texture. Salt cucumber slices and drain excess water to avoid soggy noodles. Whisk tahini thoroughly before adding other sauce ingredients to prevent clumps. Keep garnishes separate until serving to maintain crunch. Can be made ahead and flavors improve overnight.

Nutrition

Keywords: cold sesame noodles, edamame, cucumber, lunch box recipe, easy lunch, healthy noodles, sesame sauce, vegetarian, vegan option

Find it online: https://cookluma.com/fresh-cold-sesame-noodle-lunch-box-recipe-with-edamame-and-cucumber-tips/