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Cold Noodles With Zucchini

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These cold noodles with zucchini are crisp, light, and full of flavor, tossed in a sweet-savory dressing with a citrusy finish. Perfect for summer meals, this refreshing noodle dish pairs tender zucchini with chilled noodles for a quick and satisfying lunch or dinner.

  • Author: Julia
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 2–3 servings
  • Category: Main Course, Lunch, Side Dish
  • Method: No-Cook, Quick Cook
  • Cuisine: Asian-Inspired
  • Diet: Vegetarian

Ingredients

2 medium zucchini, cut into half-moons

½ tsp salt

1 tbsp neutral oil (canola or vegetable)

1 tbsp maple syrup

2 tbsp soy sauce

1 tsp fish sauce (or extra soy sauce for vegetarian)

¼ tsp garlic powder

6 oz cooked noodles (somen, soba, or spaghetti)

Ice cubes (about 4–5)

1 tbsp fresh citrus juice (lime, lemon, or yuzu)

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

Instructions

Sprinkle zucchini slices with salt and let sit for 5 minutes to draw out moisture. Pat dry with a towel.

Heat oil in a skillet over medium-high heat. Add zucchini and cook for 1–2 minutes on one side until lightly browned but still firm.

In a large mixing bowl, whisk together maple syrup, soy sauce, fish sauce, and garlic powder.

Cook noodles according to package instructions, then drain and rinse under cold water.

Toss noodles and zucchini with the dressing, then add ice cubes to quickly chill and slightly loosen the sauce.

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

Notes

Yellow squash or thinly sliced cucumbers can replace zucchini.

For a protein boost, add shredded chicken, shrimp, or tofu.

Salting and drying zucchini first helps keep it crisp-tender.

Nutrition

Find it online: https://juliameals.com/cold-noodles-with-zucchini/