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Miso-Sesame Zucchini Noodles

Name: Miso-Sesame Zucchini Noodles
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Vegan
Ingredients: 2 medium zucchini (spiralized or julienned); 2 tbsp miso paste (white or yellow miso works best); 1 tbsp sesame oil (for flavoring; can substitute with olive oil); 1 tbsp soy sauce (or tamari for a gluten-free option); 1 tsp maple syrup (for a hint of sweetness); 1 clove garlic (minced); 1 tbsp sesame seeds (toasted, for garnish); 2 stalks green onions (sliced, for garnish); to taste optional crushed red pepper flakes (if you like a bit of heat)

These Miso-Sesame Zucchini Noodles are a refreshing twist on pasta that’s quick, nourishing, and oh-so-delicious. I love how the miso adds a depth of flavor that makes the dish feel gourmet, yet it's super simple to whip up!

Prep Time: 10 min

Cook Time: 5 min

Total Time: 15 min

Servings: 2

Difficulty: easy

You know those days when you want something light but still satisfying?

This recipe has become my go-to for those moments.

I remember the first time I made these noodles; I was experimenting with my spiralizer and was amazed at how well zucchini could mimic pasta.

Plus, the flavor combo of miso and sesame is just heavenly!

Trust me, once you try this, you’ll be hooked.

What Makes This Recipe Special

✓Made with simple, plant-based ingredients that are easy to find
✓No animal products - completely vegan and cruelty-free
✓Perfect for beginners and experienced cooks alike
✓Delicious results that everyone will love, vegan or not

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Ingredients & Substitutions

Zucchini is such a versatile vegetable, and using it as a noodle alternative not only cuts carbs but adds a lovely crunch! Miso paste can vary in saltiness, so taste as you go and adjust the soy sauce accordingly. If you can find it, white miso is milder and sweeter, while yellow miso has a bit more depth. Toasting the sesame seeds enhances their flavor, so it’s worth that extra step!

Tips & Notes

•I love to prep my zucchini noodles ahead of time and keep them in a container in the fridge. They stay fresh for a couple of days and make meal prep a breeze!
•If you want to make it a heartier dish, feel free to add some sautéed tofu or chickpeas for extra protein.

Recipe Variations

•Sometimes I’ll add a splash of rice vinegar for a tangy kick – it really brightens up the flavors!
•If you're feeling adventurous, toss in some sautéed mushrooms or bell peppers for added texture and taste.

Storage & Freezing

These noodles are best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 2 days. Just remember, they might get a bit watery, so try to enjoy them quickly!

Frequently Asked Questions

Can I use other vegetables instead of zucchini?

Absolutely! You can use carrots or even cucumber for a refreshing twist. Just keep in mind that cook times might vary.

Is this dish gluten-free?

Yes, as long as you use tamari instead of soy sauce, this dish is gluten-free!

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2 medium zucchini (spiralized or julienned)
2 tbsp miso paste (white or yellow miso works best)
1 tbsp sesame oil (for flavoring; can substitute with olive oil)
1 tbsp soy sauce (or tamari for a gluten-free option)
1 tsp maple syrup (for a hint of sweetness)
1 clove garlic (minced)
1 tbsp sesame seeds (toasted, for garnish)
2 stalks green onions (sliced, for garnish)
to taste optional crushed red pepper flakes (if you like a bit of heat)

Instructions

1
Start by spiralizing your zucchini. If you don’t have a spiralizer, you can julienne them with a knife or use a box grater for long, thin strips.
2
In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3
Add the spiralized zucchini to the skillet. Toss gently and cook for about 2-3 minutes, just until the zucchini starts to soften.
4
In a small bowl, whisk together the miso paste, soy sauce, and maple syrup until smooth. If it's too thick, add a splash of water to loosen it.
5
Pour the miso sauce over the zucchini noodles, tossing everything together until well coated. Cook for another minute just to heat through.
6
Remove from heat and transfer to bowls. Top with toasted sesame seeds, sliced green onions, and a sprinkle of crushed red pepper flakes if you like a bit of spice.
7
Serve immediately and enjoy your deliciously vibrant meal!

#gluten-free#healthy#quick#vegan#whole-food-plant-based

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