Rating: 4.5 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Source: EatingWell Magazine, July/August 2019


Recipe Summary

20 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

Equipment: Spiralizer

Nutrition Facts

2 cups
387 calories; protein 15.1g; carbohydrates 61g; dietary fiber 5.5g; sugars 6.1g; fat 12.6g; saturated fat 1.9g; vitamin a iu 947.4IU; vitamin c 27.4mg; folate 76.2mcg; calcium 60.9mg; iron 2.4mg; magnesium 67.6mg; potassium 621.2mg; sodium 628.9mg.

3 1/2 starch, 2 fat, 1 vegetable