Sweet, tangy sesame noodles and crunchy veggies make an easy make-ahead lunch that’s just as good straight from the bowl as it is tucked into crisp lettuce leaves.
These sweet and tangy noodles can be mixed up at the beginning of the week and dipped into for days. They’re delicious plain, or add leftover roast chicken or pork and any veggies your kids are into—carrots, broccoli, cucumber, pea pods—anything goes! Pack them with lettuce leaves for kids to fill and wrap.
Ingredients for Sesame Noodles in Lettuce Wraps
1/2 lb fresh thin Chinese egg noodles or rice noodles
1/2 red, orange or yellow bell pepper, seeded and thinly sliced
1 carrot, peeled and coarsely grated
1/2 cucumber, cut into ribbons or matchsticks
1/2 cup pea pods or broccoli florets
2 tbsp sesame seeds, toasted (optional)
Dressing
1/4 cup canola or other mild vegetable oil
2 tbsp rice vinegar
2 tbsp tahini
2 tbsp soy sauce
1 tbsp honey or brown sugar
1 tbsp sesame oil
small lettuce leaves (butter lettuce works well)
Directions for Sesame Noodles in Lettuce Wraps
1. Cook or soak noodles according to the package directions; drain and run under cool water to stop them from cooking. Drain well and transfer to a large bowl. Add the veggies and sesame seeds.
2. In a small bowl or jar, whisk or shake together the oil, vinegar, tahini, soy sauce, honey and sesame oil until well blended and smooth. Pour over the noodles and veggies and toss to coat. Serve immediately or store in the fridge until needed, for up to 5 days.
Serves 4.
Originally published in ParentsCanada magazine, August/September 2012. Updated August 2026.
