Cold Noodles With Zucchini

Why You’ll Love This Recipe

I love this recipe because it balances texture and flavor so well. The zucchini stays crisp-tender thanks to quick cooking, and the noodles soak up the bold dressing of maple syrup, soy sauce, and fish sauce. The ice trick cools everything down quickly and slightly dilutes the dressing for a smooth, drinkable finish. It’s a dish I can enjoy as a full meal or as part of a summer spread.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Zucchini, cut into half-moons

• Salt

• Neutral oil (such as canola or vegetable)

• Maple syrup

• Soy sauce

• Fish sauce

• Garlic powder

• Cooked noodles (somen, soba, or spaghetti)

• Ice cubes

• Fresh citrus juice (lime, lemon, or yuzu)

• Optional: toasted sesame seeds, furikake, or shichimi togarashi for garnish

Directions

1. I sprinkle the zucchini slices with salt and let them sit for about 5 minutes to draw out moisture. I pat them dry with a clean towel.

2. I heat oil in a skillet over medium-high heat and add the zucchini, cooking mostly on one side for 1–2 minutes until lightly browned but still firm.

3. In a large mixing bowl, I whisk together maple syrup, soy sauce, fish sauce, and garlic powder to make the dressing.

4. I cook the noodles according to package instructions, then drain and rinse under cold water to stop cooking.

5. I toss the noodles and zucchini in the dressing, then add a few ice cubes to quickly chill and slightly loosen the sauce.

6. Just before serving, I squeeze fresh citrus juice over the noodles and sprinkle with sesame seeds, furikake, or shichimi togarashi if desired.

Servings and timing

This recipe serves 2–3 people and takes only 15 minutes—5 minutes for prep and 10 minutes for cooking.

Variations

Sometimes I swap zucchini for yellow squash or add thinly sliced cucumbers for extra crunch. For a vegetarian version, I replace fish sauce with soy sauce or a dash of mushroom soy. I also like tossing in shredded chicken, tofu, or shrimp for more protein.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 2 days. I eat them cold or let them come to room temperature before serving—reheating isn’t recommended, as it changes the texture and freshness of the dish.

FAQs

Can I make this ahead of time?

Yes, I prepare the components and assemble just before serving for the best texture.

What noodles work best?

I prefer thin noodles like somen or soba, but spaghetti works well if that’s what I have.

Can I skip the ice cubes?

Yes, but they help chill the noodles quickly and slightly mellow the dressing.

Is the citrus really necessary?

Absolutely—it brightens the dish and balances the sweet, salty flavors.

How do I keep the zucchini from getting soggy?

I salt and dry them first, then cook quickly on high heat without overcrowding the pan.

Conclusion

I find cold noodles with zucchini to be a perfect blend of refreshing and savory, ideal for hot days or quick meals. The crisp-tender zucchini, chilled noodles, and vibrant dressing make it a dish I can come back to again and again, always with that irresistible balance of flavor and texture.

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