Although technically a recipe, this is so simple that I’d put it under the “not a recipe category”. This was inspired by a “recipe” I’d often do in culinary school, which was tossing soba noodles in a dash of shoyu and some toasted sesame oil. Toasted sesame oil has such a robust flavor that not much else is needed.
Although you could serve this warm, I prefer it cold. It’s refreshing yet filling because of the sesame oil and avocado, making it a perfect side for a summer lunch or dinner. I even have it as a snack sometime to hold me over in between meals. For a full meal, I recommend serving it with a pan seared fish, like this miso glazed salmon.
Sesame Oil Zucchini Noodles
- 2 medium zucchini or yellow squash, spiralized
- 2 tablespoon toasted sesame oil
- 1 teaspoon shoyu or soy sauce
- 1 avocado, diced
- pinch of sea salt
- sprinkle of black or white sesame seeds
Place spiralized zucchini and squash in a large bowl. Toss in sesame oil and soy sauce. Add in avocado, sea salt and toss lightly. Top with sesame seeds and serve cold.