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Fresh Cold Sesame Noodle Lunch Box Recipe Easy Homemade with Cucumber and Edamame

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A quick, easy, and crowd-pleasing cold noodle dish featuring a creamy homemade sesame sauce, crunchy cucumber, and protein-rich edamame. Perfect for meal prep or a fuss-free lunch.

Ingredients

Scale
  • 8 oz (225 g) dried Chinese egg noodles or spaghetti
  • 3 tbsp tahini or smooth sesame paste
  • 2 tbsp soy sauce (low sodium recommended)
  • 1 tbsp rice vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp toasted sesame oil
  • 1 small garlic clove, minced
  • 1 tsp grated fresh ginger (optional)
  • 2–3 tbsp warm water
  • 1 medium cucumber, julienned or thinly sliced
  • 1 cup shelled edamame, cooked and cooled
  • 2 scallions, thinly sliced
  • Optional garnishes: toasted sesame seeds, chili flakes or chili oil, fresh cilantro or mint leaves

Instructions

  1. Bring a large pot of salted water to a boil. Add 8 oz (225 g) noodles and cook according to package instructions, usually 6-8 minutes, until al dente. Stir occasionally to prevent sticking.
  2. Drain noodles in a colander and rinse under cold running water to stop cooking and cool them down. Shake off excess water.
  3. Cook frozen edamame according to package instructions (usually boiling or steaming for 3-5 minutes). Drain and rinse under cold water to cool. Set aside 1 cup shelled edamame.
  4. In a mixing bowl, whisk together 3 tbsp tahini, 2 tbsp soy sauce, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp toasted sesame oil, minced garlic, and grated ginger (if using). Add 2-3 tbsp warm water gradually until the sauce is smooth and pourable but not too thin. Taste and adjust seasoning as needed.
  5. Julienne or thinly slice 1 medium cucumber and thinly slice 2 scallions.
  6. In a large bowl, toss the cooled noodles with the prepared sesame sauce until evenly coated. Gently fold in the cucumber, edamame, and scallions.
  7. Sprinkle toasted sesame seeds, chili flakes, and fresh herbs if desired. Serve chilled or at room temperature. For packed lunches, store in an airtight container and toss again before eating if dressing settles.

Notes

Rinse noodles with cold water to stop cooking and prevent clumping. Use warm water to thin the sesame sauce for smooth consistency. Toast sesame seeds for extra aroma. Adjust sauce thickness by adding water or more tahini/soy sauce. Cook edamame while noodles boil to save time. Keep sauce separate when packing lunch to avoid soggy noodles. Peanut butter can substitute tahini but changes flavor. Store leftovers in airtight container up to 3 days; toss with water or extra sauce before serving.

Nutrition

Keywords: cold sesame noodles, sesame sauce, edamame, cucumber, easy lunch, meal prep, quick recipe, vegetarian, vegan option, gluten-free option

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