CUT cucumber lengthwise in half; run tip of spoon down center of each piece to remove seeds. Use vegetable peeler to cut cucumbers and carrots into thin lengthwise slices for the "noodles"; place in resealable container. Spoon dressing into small resealable container. Pack in insulated lunch bag. Add small plastic fork.
PLACE crackers, meat and Singles in separate stacks. Place in second resealable container. Add to lunch bag.
TOSS vegetables with dressing just before serving. Top crackers with meat and Singles; serve with "noodle" mixture.