Thai Chicken Noodle Brown Bag Lunch

It’s hard to come up with lunch ideas outside of the typical sandwich. Now that I occasionally pack lunches for my kindergartener, as well as my husband, I have been trying to think of quick and easy lunches that give some variety to the brown bag lunch.

I’ve seen elaborate bento lunches on Pinterest and although they are cute, I don’t possibly have the time or patience to make the art-like lunch only to have it destroyed by a hungry kindergartener a few hours later. When packing lunches, I want the perfect combination of quick and healthy. That’s why I love this Thai Chicken Noodle dish because you can brown bag the leftovers and they can be eaten hot or cold. One of my favorite Litehouse dressings is the Thai Peanut Dressing. It can be a salad dressing, a sauce, or even a marinade. It isn’t too exotic or spicy, so my six-year-old picky eater enjoys it. We all know the typical ramen noodles, maybe from our college days, but you can find Japanese-style ramen noodles that are probably just a tad healthier than their dorm-room-favorite microwave meal. You can find these in the Asian section at your local grocery store. The great thing about this dish is you can easily substitute the broccoli and zucchini for any vegetables you have on hand or tailor it to your family’s tastes. I’m lucky that my family likes zucchini and broccoli, because I have a garden full to use up!

Save money and time by brown bagging your leftovers. Or you could make this Thai chicken dish at the beginning of the week to use for lunches for several days. Do you brown bag your lunch? What do you like to pack beyond the typical sandwich?

Thai Chicken Noodle Brown Bag Lunch

Serves 4-6 | Finish in 25 minutes

Make this Thai Chicken Noodle dish for supper and bring the leftovers to work the next day! Eaten hot or cold- this is the perfect way to get out of that sandwich rut!


2 cups rotisserie chicken diced,
1 package of Japanese ramen (found in Asian aisle),
1 small zucchini, sliced,
2 cups of broccoli,
½ cup of cashews or peanuts,
¼ cup of diced green onions,
½ cup of Litehouse Thai Peanut Dressing,
1 ½ Tbls. Litehouse Instantly Fresh Cilantro,
1 Tbls. Extra virgin olive oil,
Salt and pepper,


1. Prepare the ramen noodles as directed on the package.

2. Meanwhile, slice zucchini and broccoli and sauté over medium heat with the olive oil until cooked, but still slightly crunchy.

3. Drain the ramen noodles once they are cooked and place into a large bowl.

4. Add the sautéed veggies and the rest of the ingredients. Toss together and serve.

Related Recipes