Squash noodles elbow out some of the starchy ones to give this cool sesame noodle salad a veggie boost. This easy healthy recipe comes together in just 20 minutes, so it's great for weeknight dinners. Pack up any leftovers for lunch.
Nutrition per serving may change if servings are adjusted.
1 medium yellow squash
1 medium zucchini
1 cup corn kernels, fresh or frozen
8 ounces soba noodles
¼ cup ponzu sauce (see Tip)
2 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
¼ teaspoon salt
1 pint cherry tomatoes, halved
3 scallions, sliced
2 teaspoons sesame seeds
Put a large saucepan of water on to boil.
Spiralize squash and zucchini into medium-thick "noodles." (Alternatively, cut them lengthwise into long, thin strips with a vegetable peeler. Stop when you reach the seeds in the middle—seeds make the strips fall apart.) Place the vegetable noodles and corn in a large colander.
Cook soba noodles in the boiling water according to package directions. Pour over the vegetables in the colander to drain.
Meanwhile, combine ponzu, tahini, oil, vinegar and salt in a large bowl.
Add the soba and vegetable noodles to the bowl along with tomatoes and scallions. Toss to combine. Serve topped with sesame seeds.
Tip: Ponzu, a Japanese soy sauce blend, gets complex flavor from tangy vinegar and citrus, plus some have added umami-packed fish flakes and seaweed. If you're vegan, look for a brand that skips the fish or make a substitute by combining 2 Tbsp. each soy sauce and lemon juice with a splash of rice vinegar.
387 calories;13 g fat(2 g sat); 6 g fiber; 61 g carbohydrates; 15 g protein; 76 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 947 IU vitamin A; 27 mg vitamin C; 61 mg calcium; 2 mg iron; 629 mg sodium; 621 mg potassium