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Miso Zucchini Noodles
Summery, light, healthy & delicious Miso Zucchini Noodles. Ready from start to finish in under 15 minutes & no cooking required!
Prep Time
15
mins
Total Time
15
mins
Course:
Entree, Main Course
Cuisine:
vegan
Servings:
2
serving
Calories:
226
kcal
Author:
Melanie McDonald
Ingredients
Zoodles & Veggies
2
large
zucchini
1
carrot
, julienned (or run it through the spiralizer too)
½
large
red pepper
, julienned
small
handful of cilantro
, chopped
1
tablespoon
toasted sesame seeds
Miso Sauce*
60mls | ¼
cup
vegetable broth
2
tablespoons
white miso paste
1
teaspoon
onion powder
1
clove
of garlic minced
¼
teaspoon
powdered ginger
1
tablespoon
toasted sesame oil
1
tablespoon
apple cider vinegar
1
tablespoon
tamari
(or soy sauce if you’re not gf)
½
teaspoon
maple syrup
Instructions
Spiralize the zucchini.
Add zoodles, carrots, and pepper to a large bowl.
Add all sauce ingredients to a blender and blend until smooth.
Pour about ½ or more of the sauce over zoodles (depending on your sauciness tastes)* and mix.
Top with sesame seeds and cilantro to serve.
Notes
* You’ll have some sauce left over but it will keep in the fridge for up to 5 days. I’ve used it as a dressing or to top more zoodles that week!
Nutrition
Serving:
1
serving
|
Calories:
226
kcal
|
Protein:
10
g
|
Fat:
11
g
|
Fiber:
8
g
|
Sugar:
16
g
|
Vitamin A:
7950
IU
|
Vitamin C:
149.3
mg
|
Calcium:
80
mg
|
Iron:
3.1
mg