Summer Vegetable Sesame Noodles
Put a large saucepan of water on to boil.Advertisement
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.
3 1/2 starch, 2 fat, 1 vegetable