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Jun 14, 2011 12:35 PM

Cold noodle for lunch

I want to start bringing lunch to my work to save some $$ of the items I love for summer is cold noodle dish. I recently had cold udon with soy citrus sauce at a local Japanese restaurant and loved it. Would the udon get soggy if left it out for overnight? What other cold noodle dishes can I bring?

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  1. I don't understand about the left out for overnight.....don't you have refrigeration available?

    1 Reply
    1. re: escondido123

      I meant left fridge..

    2. Leftover peanut dip (basically, an Asian peanut sauce) tossed with udon has made it on my work lunch list in the past. No issues at all wrt overnight fridge storage.

      1. Soba noodles, with a dressing of lime juice, soy sauce and a touch of sugar, and a mixture of chopped peanuts with a little garlic and chili (I always just threw 'em in the food processor). Topped with chopped cilantro.

        1. Sometimes I'll take Korean BBQ marinade

          - set some aside to use as a dressing base (to which I usually add a little water, vinegar and extra oil),
          - marinate chicken breast in the marinade (hour tops - I don't like to marinate breast meat too long) and grill
          - and make a cold noodle salad of that, mixed greens, a little bit of chopped green onion and sliced cucumber over angel hair pasta cooked al dente and tossed in a little oil, with a light sprinkling of toasted sesame seeds.

          There's also bun, which is Vietnamese noodle salad. Usually some grilled pork chops or other protein and/or fried spring rolls with rice noodles (bun), lettuce, fresh bean sprouts, pickled carrots and radish, fresh mint and cilantro, and a fish sauce based dressing. That's one of my favorites.

          And I also second the soba recommendation. Holds up well. :)

          1. Keep the noodles and sauce separate and toss when you're ready to eat. My favorite cold noodle dishes are:

            Korean: Bibim Naeng Myun
            Japanese: Soba in Tsuyu
            Chinese: sesame peanut noodles
            Vietnamese: Any bun variation.

            7 Replies
            1. re: joonjoon

              Just had bibim naengmyun last weekend. Almost forgot how much I love that stuff!

              1. re: inaplasticcup

                I go through a crate of these every summer:

                Love it super cold on ice!

                1. re: joonjoon

                  Ooooh. Now I'm intrigued. My non-Asian friends have a hard time understanding my affinity for instant/packaged noodles, but they grew up with Maruchan and Cup Noodles and just have no idea the variety, and sometimes, deliciousness, of the many and varied instant noodles out there.

                  BTW, I saw "Bibim MEN" up top as the page was loading and thought I might be in for a whole 'nother treat...

                  1. re: inaplasticcup

                    You must try them if you haven't...they're one of my favorite instant noodles. Great with just a little julienne cucumber, but even better with some shredded scallions, bitter greens and lettuce, plus a little drizzle of sesame oil.

                    And rofl @ bibim MEN! Oh the mental image!

                  2. re: joonjoon

                    I've tried that and wow, it was so spicy!!

                2. re: joonjoon

                  Agree with joonjoon. Cook the noodle al dente and coat with some cooking oil to make it non-stick. When ready just mix in the sauce.
                  My favorite cold noodle dressing is the Sichuan spicy flavor which is a spicy, sour, and a little bit sweet.