Rainbow Noodle Bento Box

Name: Rainbow Noodle Bento Box
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6
Cuisine: Asian-Inspired
Ingredients: ⅓ cup olive oil; ⅓ cup rice vinegar; ⅓ cup soy sauce; ¼ cup sesame oil; ¼ cup honey; Other Ingredients:; 1 16 oz package Grandma’s wide frozen egg noodles; 3 cups diced rotisserie chicken; 2 cups diced mango; 1 cup shredded red cabbage; 1 cup carrots, shredded or cut into thin matchsticks; 1 cup cucumber, cut into thin matchsticks or sliced; 1 cup red bell pepper, diced; Sesame seeds (optional, for garnish)

Annie Weisz of Peak to Plate

Servings

4-6

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Asian-Inspired

Category

Quick & Easy

Looking for a colorful, kid-friendly lunch that’s as fun to eat as it is to pack? These Rainbow Noodle Bowls feature tender egg noodles tossed in a sweet and savory sesame dressing, paired with colorful, fresh toppings. Perfect for school lunches or a quick dinner, this colorful meal is loaded with protein and fiber to keep you and your kids energized.

These chilled noodle bowls use Grandma’s wide frozen egg noodles, which stay perfectly chewy and soak up the homemade dressing. Served with juicy rotisserie chicken and a medley of rainbow-colored fruits and veggies, each bite is a perfect mix of sweet, savory, and crunchy.

The best part? These bowls are totally customizable. Keep the components separate for picky eaters or pile everything into one container for a ready-to-eat meal. Feel free to switch out the fruits and veggies for your kid’s go-to picks. Drizzle the dressing just before serving, or pack it on the side for dipping fun. Running short on time? Swap out the homemade dressing for a store-bought sesame dressing.

You can prep everything in about 30 minutes, and if you chop the veggies ahead of time, the assembly is even faster. Bonus points for cutting the veggies into fun shapes or adding a food pick or two. Tiny details turn an ordinary lunch into something extra special!

These Rainbow Noodle Bowls are a refreshing change from the usual sandwich routine and a great way to pack in color, nutrition, and yummy kid-friendly flavors. Whether you’re packing lunch for school, work, or a weekend outing, this is a meal everyone will look forward to!

Ingredients

⅓ cup olive oil
⅓ cup rice vinegar
⅓ cup soy sauce
¼ cup sesame oil
¼ cup honey
Other Ingredients:
1 16 oz package Grandma’s wide frozen egg noodles
3 cups diced rotisserie chicken
2 cups diced mango
1 cup shredded red cabbage
1 cup carrots, shredded or cut into thin matchsticks
1 cup cucumber, cut into thin matchsticks or sliced
1 cup red bell pepper, diced
Sesame seeds (optional, for garnish)

Directions

Fill a large pot with 6 quarts of water and 2 tablespoons of salt. Bring to a boil. Cook the noodles according to the package directions while you prepare the other ingredients. Drain the noodles, then rinse under cold water until completely cooled. Drain thoroughly.
Add all dressing ingredients to a glass jar. Secure the lid and shake until the dressing is well-combined.
Toss the noodles with ½ cup of the dressing and set aside.
Optional: Toss the chicken with ½ cup of dressing before serving.
Serving option 1: Arrange noodles in the large compartment of the divided container.
Place diced chicken and cut fruits and vegetables in the remaining compartments.
Sprinkle sesame seeds over the noodles and chicken.
Serve dressing in a small container on the side.
Children can add the toppings to their noodles or eat the components separately. Extra dressing can be drizzled over the top or used for dipping.
Bonus: cut fruits and vegetables into fun shapes and add decorative food picks for extra flair!
Serving Option 2: Place noodles in a 1-compartment lunch container.
Arrange diced chicken and cut fruits and vegetables over or around the noodles.
Sprinkle sesame seeds over the bowl and drizzle with extra dressing.