Oodles of Zoodles and Delicious Noodles
Who doesn’t love a delicious bowl of noodles? Here’s a recipe for Asian inspired Cold Miso Sesame Noodles with Oodles of Zoodles too. It’s a nice way to reduce the carb load and still enjoy all the delicious flavors of your favorite noodles without sacrifice. I make mine with 50% zoodles and 50% noodles. You can completely omit all the noodles and use only zoodles if you prefer. Or, if you really love noodles, just use the noodles and omit to zoodles…got it? It’s Miso Sesame Noodles and Zoodles.
This is the perfect recipe for a cool and refreshing lunch or dinner. A most tasty dressing, over noodles and zoodles and tons of fresh vegetables.
Another one of my favorite noodle dishes is Pad Thai. For that recipe, here’s a quick link: https://wp.me/p9KEfL-1Ru
Miso Sesame Noodles (and Zoodles)
Zoodles is a fun world for making “noodles” out of zucchini. In order to make them, you need a spiralizer. If you don’t have one, you can buy zoodles in some grocery stores now.
First, make the noodles according to the package instructions. I like to use flat asian style noodles, but you can also use linguini or other Asian style noodles of your choice. Rinse the noodles well after cooking and set aside. Make your zoodles using 2 medium sized zucchini. Set them aside.
Cut a small Fresno chili in half. Remove the seeds and the white ribs. Add other vegetables you like. This is good with cucumber, carrots, mushrooms etc.
For the Dressing:
Into a blender, add 1/2 cup white (mild) miso paste with 1 tablespoon each of sesame oil and brown sugar. Peel and finely mince or grate 3 cloves of garlic and 1 tablespoon of fresh ginger, add to the blender. Next, zest 2 limes and add the juice 3 limes for a total of 1/3 cup lime juice. Blend for about 15 seconds to combine. Next, Slowly add 1/3 cup of your preferred cooking oil. You can use vegetable oil, light olive oil, grapeseed etc. Just add the oil very slowly while the blender is on low. Next, continue to blend until it’s very smooth.
Add the noodles and the zoodles to a large bowl and add the chopped vegetable 1/4 cup freshly chopped cilantro and the chili pepper. Top with the dressing and toss well to coat everything.
Top each serving with lightly toasted sesame seeds and a few cilantro leaves. Serve with extra lime wedges too.
Enjoy!
Miso Sesame Chilled Noodles and Zoodles
Ingredients
- 1/2 lb thin noodles (use Asian or Fetuccini Noodles, rice or wheat)
- 2 medium sized zucchini (spiralized)
- 1/2 cup white miso paste
- 4 limes (divided) plus zest of 2 limes
- 1 tablespoon toasted sesame oil
- 1 tablespoon light brown sugar
- 3 cloves garlic
- 1 tablespoon grated fresh ginger
- 1/3 cup vegetable oil (or substitute light olive oil or grapeseed oil)
- 1/4 cup fresh cilantro, chopped
- 1 Fresno chili, seeds and white removed
- 2 bunches scallions
- 2 cups bean sprouts
- 1 carrot, peeled and diced
Vegetable options: 1/2 cup each sliced cucumber, mushrooms, carrots
Garnish:
- Toasted sesame seeds
- Fresh Cilantro Leaves
- Lime wedges
Instructions
- First, make the noodles according to the package instructions. I like to use flat Asian style noodles, but you can also use linguini or other type of noodles you like.
- Rinse the noodles well after cooking and set aside.
- Make your zoodles using 2 medium sized zucchini. Set them aside.
- Cut a small Fresno chili in half. Remove the seeds and the white ribs.
- Chop the vegetables to about 1/4 inch thick, set aside.
For the Dressing:
- Into a blender, add 1/2 cup white (mild) miso paste with 1 tablespoon each of sesame oil and brown sugar.
- Peel and finely mince or grate 3 cloves of garlic.
- Mince 1 tablespoon fresh ginger
- Next zest 2 limes and add the juice 3 limes for a total of 1/3 cup lime juice.
- Blend for about 15 seconds to combine.
- Add the oil very slowly while the blender is on low.
- Once added, increase the speed and blend until very smooth.
- Add the noodles and the zoodles to a large bowl and add the chopped vegetables (carrots, bean sprouts and any others)
- Add 1/4 cup freshly chopped cilantro and the sliced chili pepper.
- Top with the dressing and toss well to coat everything.
- Top each serving with lightly toasted sesame seeds and a few cilantro leaves and a lime wedge.
- Enjoy!
Karen Harris https://www.bittersaltysoursweet.com
