Hello from sweet California! I am currently enjoying my week of summer break doing all the things I love most in the world: swimming in an outdoor pool, coaching my old summer league youth swim team, and spending time with our adorable foster kittens. I came home and was greeted with 4 rambunctious bundles of fur, named Chai, Chamomile, Earl Grey, and Jasmine (the Tea family). Who can resist these adorable faces? If you’re in the Bay Area, check them out at Companions in Waiting, because they’re up for adoption and looking for a loving home!
Anyway, onto the food portion of this post I made sesame noodles a couple weeks ago, since the weather was so nice and warm. This is a light and healthy meal that requires very minimal cooking, and can be served chilled. This also happens to be a vegan recipe, and would be a great addition to any summer barbecue or picnic as a side dish, or as a main dish on those too-hot-to-cook days. Here’s the recipe!
Zucchini Sesame Noodles
Makes 5-6 servings
8 oz spaghetti (1/2 a package)
12 oz frozen edamame (I use Trader Joe’s)
4 medium or 3 large zucchini, spiralized
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar
1 tsp minced garlic
1 tbsp fresh ginger, finely chopped
1/2 tsp white pepper
Sesame seeds, for garnishing
Bring a large pot of salted water to a boil. Add the spaghetti and edamame, and bring to a boil, then allow to cook until the noodles are just cooked, about 5-7 minutes depending on your preference. Place the spiralized zucchini in a colander and drain the spaghetti and edamame by pouring it with the hot water over the zucchini. (You can just skip this and just drain the pasta and edamame normally, I just did it to very slightly cook the zucchini noodles.)
Whisk together the soy sauce, sesame oil, vinegar, garlic, ginger, and white pepper. Toss with the noodles, edamame, and zucchini until the sauce is coating the noodles. Garnish with sesame seeds. Serve room temperature or chilled. Enjoy!