cold noodles with zucchini
Cold noodles with zucchini bring a refreshing, light twist to traditional noodle dishes. Perfect for warm weather or a quick, nutritious meal, this recipe combines chilled noodles with crisp zucchini, all tossed in a flavorful, tangy dressing. This dish is versatile, allowing for various toppings and dressings to suit different tastes and dietary needs. With minimal prep, it’s an easy and healthy option for lunch, dinner, or even a picnic.
Ingredients
- 1 large zucchini spiralized or julienned
- 4 oz soba ramen, or somen noodles (or use additional zucchini noodles for low-carb)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp fish sauce optional
- 1 tbsp sesame oil
- 1 tsp grated ginger
- Fresh lime wedges for serving
- Toppings: sliced scallions toasted sesame seeds, chili flakes
Instructions
- Prepare the Zucchini: Spiralize or julienne zucchini, sprinkle with salt, let sit for 10 minutes, then pat dry.
- Cook the Noodles: Boil according to package instructions, then rinse under cold water and drain.
- Make the Dressing: Mix soy sauce, rice vinegar, fish sauce, sesame oil, and ginger.
- Combine Ingredients: Toss noodles and zucchini with the dressing until well-coated.
- Add Toppings: Garnish with sesame seeds, scallions, and chili flakes. Serve with lime wedges.
Notes
- Zucchini Texture: To keep zucchini noodles from becoming watery, salt and drain them first, then pat them dry. This ensures they stay crisp and pair well with the noodles.
- Dressing Variations: Customize the dressing to your taste. Peanut sauce adds creaminess, while a miso-based dressing brings extra umami.
- Storage: This dish is best served fresh but can be refrigerated in an airtight container for up to two days.
- Noodle Options: Soba, ramen, or somen noodles work great, but you can also use spiralized zucchini alone for a lower-carb meal.