This dish originally started out with plans to use a spaghetti squash, but apparently people really like spaghetti squash – Whole Foods was sold out. Since improvising can be fun, we decided to make zucchini noodles instead of the squash. I know its midterm season at Northwestern, and this time of the fall is busy in general, but in the time intakes you to drive somewhere and get take-out, you could already have made this dish. Zucchini noodles are fun and easy and require almost no preparation, a huge plus when you’re trying to make a healthy dinner fast. Don’t like zucchini? Try the same technique with carrots or cucumber (see the Cucumber Noodle dish I made).
Sesame Noodles with Edamame, Broccoli, and Carrots
2 cups broccoli
1 1/2 cups carrots
1/2 cup cooked edamame
2 tsp toasted sesame oil
2 tbsp soy sauce
1 tbsp Rice Vinegar
1 tsp lemon juice
1 tsp garlic
1 tbsp ginger
Sesame seeds for garnish
Use a vegetable peeler to cut zucchini into long ribbons (If you don’t have a vegetable peeler, just got zucchini into long strips). Divide between two plates.
Stir fry the broccoli and carrots until cooked (about 8 minutes depending on heat). Cook edamame according to directions on package. Once cooked, put veggies onto zucchini noodles.
Meanwhile make the sauce: combine sesame oil, soy sauce, vinegar, lemon juice ginger and garlic. Add hot sauce if desired (I used a little bit of tabasco). Top noodles with sauce and garnish with sesame seeds. I added some seitan on the side for a little extra protein (I use Upton’s seitan and cooked it in a frying pan for about 2 minutes on each side).