I did employ a julienne peeler to turn the zucchini into noodles, but I bet a spiralizer would work even better. I have been lusting after a spiralizer for many months now. Even though it's not that expensive, I feel a little excessive buying a big, complicated-looking piece of equipment that does one thing: turn veggies into ribbons. Alas, when it is raining money and I have a giant kitchen (as opposed to the tiny galley of current times), perhaps I can live in such luxury.
I used purple bell peppers (oh, how I love you, farmer's market) and baby carrots to lend these "noodles" a pop of rainbow color, but feel free to use whatever other veggies you have on hand. Cucumbers, red or yellow bell peppers, or even some peas would be a nice addition.
Cold Sesame Squash Noodles
Serves 1-2 (see note)
- 1 zucchini
- 6 baby carrots (or 1 regular carrot)
- 1/2 purple pepper
- 1/4 cup cilantro, chopped
- 1 tbsp dark sesame oil
- 1 tbsp tahini
- 1.5 tbsp sesame paste (or 1 more tbsp tahini)
- 1.5 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 1 clove garlic, minced
- 1/2 inch ginger, minced
- 1 tsp agave or maple syrup
- Julienne the zucchini. Slice the carrots and pepper into thin strips, lengthwise.
- Mix all of the dressing ingredients together.
- Toss veggies with dressing and stir in cilantro. Chow down.
Note: This can serve 2 as a side dish, or 1 as a main meal. If you are enjoying this as a meal, stir in some beans (my go-to meal-maker). See below. I used mung beans, which can be found online, or at Asian supermarkets.