Introduction

This refreshing Cold Noodles With Zucchini recipe is perfect for warm days when you want something light and flavorful. Tender sautéed zucchini meets cool noodles dressed in a tangy, savory sauce with a touch of sweetness. It’s a simple yet vibrant dish that’s quick to prepare and sure to satisfy.

Cold Noodles with Sautéed Zucchini in Maple Soy Dressing Recipe - Recipe Image

Ingredients

1 large zucchini (about 8 ounces)
Coarse kosher salt or fine sea salt
3 to 4 ounces dried ramen, somen, or capellini noodles
2 teaspoons maple syrup, plus more to taste
1 1/2 teaspoons soy sauce, plus more to taste
1 teaspoon fish sauce, plus more to taste
1/8 teaspoon garlic powder
1 tablespoon avocado, grapeseed, or canola oil
1/2 cup cubed ice
Lemon or lime wedges, for serving
Thinly sliced scallions, for serving

Instructions

Step 1: Trim the zucchini tips, then halve the zucchini lengthwise and slice into 1/3-inch half moons. Sprinkle 1/2 teaspoon salt over the slices on the cutting board, toss to combine, and let sit for at least 10 minutes to draw out moisture.
Step 2: Bring a pot of water to a boil and cook the noodles according to package instructions. Drain and rinse under cold water until cool. Transfer the noodles to a serving bowl.
Step 3: In a medium bowl, mix together the maple syrup, soy sauce, fish sauce, and garlic powder; set aside.
Step 4: Pat the zucchini dry. Heat oil in a large skillet over high heat until just smoking. Arrange zucchini in a single layer, season with salt, and cook undisturbed until browned on one side, about 1 to 2 minutes. Flip and cook until tender-crisp, about 1 minute more.
Step 5: Transfer the zucchini to the bowl with the sauce. Add the cubed ice and toss quickly a few times until cooled. Taste and adjust salt if needed, keeping the dressing boldly salty to balance as the ice and noodles dilute it.
Step 6: Pour the zucchini and dressing over the noodles. Serve with citrus wedges and scallions, and enjoy immediately. Add extra maple syrup, soy sauce, or fish sauce as desired while eating.

Tips & Variations

Use somen or capellini noodles for a delicate texture; ramen works well for a heartier bite.
To add crunch, sprinkle toasted sesame seeds or chopped peanuts on top before serving.
Swap fish sauce with tamari or additional soy sauce for a vegetarian-friendly version.
For more depth, add a splash of rice vinegar or a pinch of chili flakes to the dressing.

Storage

Store leftover noodles and zucchini separately in airtight containers in the refrigerator for up to 2 days. Reheat zucchini briefly in a skillet if desired, but noodles are best enjoyed cold or at room temperature. Toss the components together just before serving to maintain freshness and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh zucchini instead of sautéing it?

Yes, you can thinly slice the zucchini and toss it raw in the dressing for a crisp texture, though sautéing softens the zucchini and adds a lovely caramelized flavor.

What if I don’t have fish sauce?

If you don’t have fish sauce, you can substitute with extra soy sauce or tamari. Keep in mind this will slightly change the depth of flavor but will still result in a tasty dish.

Cold Noodles with Sautéed Zucchini in Maple Soy Dressing Recipe

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★★★★★

4.8 from 141 reviews

A refreshing and flavorful cold noodle dish featuring tender zucchini sautéed to perfection and tossed in a tangy, slightly sweet dressing. Served chilled over noodles and accented with citrus and scallions, this easy-to-make recipe is perfect for a light lunch or dinner on warm days.

Author: Ella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Asian Fusion
Diet: Low Fat

Ingredients

Scale

Vegetables

1 large zucchini (about 8 ounces)
Coarse kosher salt or fine sea salt, as needed
Lemon or lime wedges, for serving
Thinly sliced scallions, for serving

Noodles

3 to 4 ounces dried ramen, somen, or capellini noodles

Dressing

2 teaspoons maple syrup, plus more to taste
1 1/2 teaspoons soy sauce, plus more to taste
1 teaspoon fish sauce, plus more to taste
1/8 teaspoon garlic powder
1 tablespoon avocado, grapeseed, or canola oil
1/2 cup cubed ice

Instructions

Prepare the Zucchini: Trim off the zucchini tips, then cut the zucchini lengthwise in half and slice into 1/3-inch half-moons. Sprinkle 1/2 teaspoon salt over the sliced zucchini on the cutting board, toss to combine, and let it sit for at least 10 minutes (up to 30 minutes) to draw out excess moisture.
Cook the Noodles: Bring a pot of water to a boil and cook the noodles according to the package instructions. Drain and rinse under cold water until cool to the touch. Transfer the noodles to an individual serving bowl and set aside.
Make the Dressing: In a medium bowl, combine the maple syrup, soy sauce, fish sauce, and garlic powder. Stir well and set aside.
Sauté the Zucchini: Pat the zucchini dry with a towel. Heat a large skillet over high heat and add the oil. When the oil starts to smoke slightly, add the zucchini in an even layer and season with a pinch of salt. Cook undisturbed for 1 to 2 minutes until browned on one side, then flip and cook for another minute until tender-crisp.
Combine Zucchini and Dressing: Transfer the cooked zucchini to the bowl with the dressing. Add the cubed ice and quickly toss a few times until the zucchini is cooled. Taste and adjust the seasoning with more salt as needed. The dressing should be boldly salty to account for dilution from the ice and noodles.
Assemble and Serve: Pour the zucchini and its dressing over the prepared noodles. Squeeze lemon or lime wedges over the top and garnish with thinly sliced scallions. Serve immediately. Add extra maple syrup, soy sauce, or fish sauce while eating to customize the flavor.

Notes

Use a high smoke point oil like avocado, grapeseed, or canola for sautéing the zucchini.
To keep the noodles from sticking, rinse well under cold water after cooking.
The ice in the dressing cools the zucchini rapidly and helps maintain the cold temperature of the dish.
If you prefer, substitute soy sauce with tamari for gluten-free option.
Adjust the sweetness and saltiness of the dressing to your taste by adding more maple syrup or fish sauce.
Somen or capellini noodles work best for a light texture that complements the zucchini.

Keywords: Cold noodles, zucchini, Asian noodle salad, sautéed zucchini, summer noodles, quick healthy meal