Easy Zucchini Noodles Recipe!
This zucchini noodles recipe was my lifesaver when we just moved to Hawaii. We didn’t have our stuff yet and the only cooking tools I had were a cutting board, medium-size pot, and a butter knife (if butter knife is a cooking “tool”). Not that you need a lot to make a meal in a kitchen but I had to use my imagination and be creative. One of the best meals I created during that time (I cooked like with those 3 tools for about 1 week) is these easy zucchini noodles. If I could cook this dish in that circumstance, you can absolutely make it in any situation!
Zucchini was my choice of vegetable at that time because summer zucchini and squash were in season. You can switch or add the vegetables as you want, like carrot, kale, asparagus, green beans, broccoli, cabbage, etc. Anything you want! Such a simple dish that you can make in 5 minutes but so satisfying! I used somen, it s thing wheat noodles. If you want to make it gluten-free, go ahead and use rice noodles! It will be as delicious!
This recipe will be perfect for a quick lunch, lazy day dinner, or when you don’t have much time to cook. It is as fast as fixing instant ramen noodles, so trust me!
Bring a large pot of water to a boil, add about 3 portions of somen to cook. Cook it by following the directions of the package you’re using. It’s usually 3 to 5 minutes of cooking time, but depending on the brand, it will be slightly different. No need to add salt in here, it’s not pasta.
Meanwhile, go ahead and slice 1/2 onion and 1 zucchini into a half-moon shape.
When the somen noodles have 1 minute to finish, add sliced onion & zucchini into the pot and boil them together.
Drain and rinse under cold water. When you rinsing the noodles, rub them like you will do a gentle handwashing laundry. I know it sounds funny but that’s what we do in the Korean kitchen! This way we can get rid of as much excess starch around the noodles. Drain the noodles completely and place them in a large mixing bowl.
Season with 4 tbsp soy sauce, 2 tbsp agave nectar (you can use maple syrup or raw sugar) 2 to 3 tbsp Seonkyoung’s famous chili oil or Lao Gan Ma
If you still haven’t made my chili oil, you are missing out BIG TIME!! It’s stable if you love Asian food!! You will find yourself make my chili oil recipe over and over and over again because it’s truly the BEST!
Mix everything well and transfer to a serving bowl. Garnish with some sesame seeds, I used white & black sesame seeds mixture. So pretty! 😍
Easy Zucchini Noodles
- Total Time: 5 mins
- Yield: 3 1x
- 3 portions dried somen
- 1 zucchini, half-moon sliced
- 1/2 onion, sliced
- 4 tbsp soy sauce
- 2 tbsp agave nectar, maple syrup, or raw sugar
- 2 to 3 tbsp Seonkyoung’s famous chili oil or Lao Gan Ma
- 1 tsp sesame seeds
- Bring a large pot of water to a boil, cook somen by following directions of package you’re using. When somen has 1 minute to finish, add zucchini & onion into pot and boil it together.
- Drain and rinse under cold water. Drain completely and place in a large mixing bowl. Add soy sauce, nectar, and chili oil then mix well. Garnish with sesame seeds and enjoy!
- Cook Time: 5 mins