Sesame Oil Zucchini Noodles



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
Serves 4.

  • 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.


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