A plant-based version of chilled sesame noodles using cucumbers and summer squash with a tangy sesame and miso dressing. It’s vegan, gluten free, and mostly keto.
Peel and trim 2 cucumbers and run them through a spiralizer using the medium noodle setting. If zucchini is zoodles, are these coodles?
How to store cucumbers: Cucumbers like to be cold but often the fridge is too cold for them. Try storing them in the warmer part of your fridge and away from ethylene emitting produce, if you are in a warmer climate. Or you can store them at room temperature, like I do. Keep them away from ethylene produce still and store them in a cool place away from sunlight.
Take the 1 yellow squash, also trim the ends, and run through the spiralizer. Are these yoodles? Sqoodles?
How to store summer squash: They like it colder than cukes do. Place summer squash in a bag in the fridge. If you have a crisper drawer, even better. They like high humidity.
In a mixing bowl, add 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of turbinado sugar (white or brown sugar is fine), ¼ teaspoon of white miso and mix until fully combined.
How to store sesame oil: The oil will keep for a year past the Best By date if unopened. Once opened, just six months stored in a cool dry place. If you keep it in the fridge, it can last up to a year after opening.
How to store rice vinegar: Unseasoned rice vinegar can last about 5 years in the pantry but up to 10 years in the fridge.
Because the saltiness of miso can vary, add half of the ¼ teaspoon of salt and mix to combine. Add remaining salt if desired.
Add the coodles and yoodles (ya, I went there) to the sesame dressing and toss to fully coat. Cover and refrigerate for 1 hour.
To serve, top with sesame seeds and chopped cilantro. This dish will keep for a day maybe two in an airtight container in the fridge.