Cold Noodles With Zucchini
Published June 21, 2024
- Total Time
- 15 minutes
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1large zucchini (about 8 ounces)
- Coarse kosher salt or fine sea salt
- 3 to 4ounces dried ramen, somen or capellini (see Tip)
- 2teaspoons maple syrup, plus more to taste
- 1½teaspoons soy sauce, plus more to taste
- 1teaspoon fish sauce, plus more to taste
- ⅛teaspoon garlic powder
- 1tablespoon avocado, grapeseed or canola oil
- ½cup cubed ice
- Lemon or lime wedges and thinly sliced scallions, for serving
Nutritional analysis per serving (1 servings)
642 calories; 32 grams fat; 9 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 77 grams carbohydrates; 5 grams dietary fiber; 16 grams sugars; 14 grams protein; 2778 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim off the tips of the zucchini, then halve lengthwise and slice into ⅓-inch half moons. Directly on the cutting board, sprinkle with ½ teaspoon salt, toss to combine and let sit for at least 10 minutes (and up to 30 minutes) to draw out excess moisture.
- Step 2
Meanwhile, bring a pot of water to a boil. Cook the noodles according to package instructions. Drain, then rinse under cold water until cool to touch. Transfer to an individual serving bowl.
- Step 3
In a medium bowl, stir together the maple syrup, soy sauce, fish sauce and garlic powder; set aside.
- Step 4
Pat the zucchini dry. Heat a large skillet over high, then add the oil. When you see a wisp of smoke, carefully arrange the zucchini in an even layer in the skillet and season with salt. Cook undisturbed until the zucchini is browned on one side, 1 to 2 minutes, then flip the pieces and cook until tender-crisp, about 1 minute.
- Step 5
Transfer the zucchini to the bowl with the sauce. Add the ice, then quickly toss a few times until the zucchini is cool. Taste for seasoning, adding more salt if needed. (The dressing should taste boldly salty at this stage, as the melting ice, and later the noodles, will dilute it.)
- Step 6
To eat, pour the zucchini and its dressing over the noodles. Spritz with citrus, top with scallions and eat immediately. (As you eat, you can add more maple syrup, soy sauce or fish sauce, if you’d like.)
- The world of Asian noodles is vast and varied. Readily available today in most supermarkets but especially in Asian grocery stores, dried noodles like somen (thin wheat noodles) and instant ramen (thicker, squigglier wheat noodles) often come packaged as convenient single-serving bundles.
Private Notes
Comments
Since using ice to cool this dish down anyway, make double the sauce and instead of rinsing noodles till cold, pour half of the sauce on hot drained noodles and continue recipe as directed. The hot noodles will absorb some of the liquid umami and be so much more flavorful. I used whole wheat ramen. I added ginger and chili garlic sauce to the sauce and I added a jammy egg, toasted cashews and green onion at the end. Finished with lime.
I am waiting to cut the zuke rounds in half until after they are crisped…less to turn in the pan.
Beat the heat suggestions: Cook the ramen in the early morning, cool and toss with a little sesame oil (great suggestion, Cooker!), then refrigerate. Remove it when you get home so it can come to room temp. Slice or grate the zucchini and put it on top of the noodles. Add the sauce and stir. Zucchini is fine raw, but if you really want to cook it, briefly heat the sauce and pour it over the noodles and squash. No boiling water, no standing over a hot skillet.
Made as directed, except no fish sauce (wife doesn't care for it) and subbed sesame oil. Pulled the extra ice cubes right when plating, and didn't find it overly watery at all. Be careful not to overcook the zukes! After flipping they basically need only 30 sec. They won't be crispy on both sides, but attempting to cook longer will break them down too much. Delicious.
This was insanely delicious for such little effort. Made with one bundle of soba noodles, and followed everything else (with the exception of vegan fish sauce). Would add some frozen edamame in with the noodles for some protein next time (which might be... tomorrow!). Thanks Eric for so many single-serving recipes!
Eric, thanks for 1-serving meals. Very good lunch on a hot August afternoon. Had some extremely thin spears of blanched asparagus in the fridge so cut into 1.5" pieces and subbed for the zucchini, otherwise followed your recipe. Sprinkled some pine nuts along with the scallions and a light touch of gochugaru to finish.