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