20-MINUTE MAINS
Summer Vegetable Sesame Noodles
ACTIVE: 20 min TOTAL: 20 min
Squash noodles elbow out some of the starchy
ones to give this cool salad a veggie boost.
1 medium yellow squash
1 medium zucchini
1 cup corn kernels, fresh or frozen
8 ounces soba noodles
¼ cup ponzu sauce (see Tip)
2 tablespoons tahini
2 tablespoons toasted sesame oil
1 tablespoon rice vinegar
¼ teaspoon salt
1 pint cherry tomatoes, halved
3 scallions, sliced
2 teaspoons sesame seeds
- Put a large saucepan of water on to boil.
- Spiralize squash and zucchini into medium-
thick “noodles.” (Alternatively, cut them length-
wise into long, thin strips with a vegetable peeler.
Stop when you reach the seeds in the middle—
seeds make the strips fall apart.) Place the vege-
table noodles and corn in a large colander.
- Cook soba noodles in the boiling water ac-
cording to package directions. Pour over the
vegetables in the colander to drain.
- Meanwhile, combine ponzu, tahini, oil, vine-
gar and salt in a large bowl.
- Add the soba and vegetable noodles to the
bowl along with tomatoes and scallions. Toss to
combine. Serve topped with sesame seeds.
SERVES 4: 2 cups each
CAL 387 / FAT 13G (SAT 2G) / CHOL 0MG / CARBS 61G /
TOTAL SUGARS 6G (ADDED 0G) / PROTEIN 15G /
FIBER 6G / SODIUM 629MG / POTASSIUM 621MG.
28 EATINGWELL JULY/AUGUST 2019
LEIGH BEISCH; STYLING: EMILY CANEER (FOOD), GLENN JENKINS (PROPS). RECIPE BY BREANA KILLEEN
Ponzu pointer
This Japanese soy sauce
blend gets complex fl avor
from tangy vinegar and
citrus, plus some have
added umami-packed fi sh
fl akes and seaweed. If
you’re vegan, look for one
that skips the fi sh or make
a substitute by combining
2 Tbsp. each soy sauce
and lemon juice with a
splash of rice vinegar.
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spiralized
vegetable
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