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Summer Vegetable Sesame Noodles

  • 20 m
  • 20 m
Breana Killeen
“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.”


    • 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


  • 1 Put a large saucepan of water on to boil.
  • 2 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.
  • 3 Cook soba noodles in the boiling water according to package directions. Pour over the vegetables in the colander to drain.
  • 4 Meanwhile, combine ponzu, tahini, oil, vinegar and salt in a large bowl.
  • 5 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.
  • Equipment: Spiralizer
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