Miso-Glazed Carrot and Zucchini Noodles

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, savory Asian-inspired dish where spiralized vegetables are coated in a umami-rich miso glaze for a quick weeknight dinner. This japanese-inspired asian (gluten-free) ready in about 23 minutes pairs sesame oil, white miso paste, rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 8 min Serves 2 Japanese cuisine 210 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large skillet over medium heat. Add carrot noodles and zucchini noodles, stirring frequently for 3-4 minutes until vegetables are tender-crisp and slightly wilted.
  2. Step 2: In a small bowl, whisk together 3 tbsp white miso paste, 1 tbsp rice vinegar, 1 tbsp honey, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1/4 cup water until smooth.
  3. Step 3: Pour miso sauce over vegetable noodles in the skillet, stirring to coat evenly. Cook for 2-3 minutes until sauce thickens slightly and vegetables are well coated.
  4. Step 4: Remove from heat, garnish with 2 tbsp chopped scallions and 1 tbsp sesame seeds, and serve immediately.

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Frequently asked questions

How long does Miso-Glazed Carrot and Zucchini Noodles take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Miso-Glazed Carrot and Zucchini Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sesame oil from drying out.

Can I substitute ingredients in Miso-Glazed Carrot and Zucchini Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Miso-Glazed Carrot and Zucchini Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Miso-Glazed Carrot and Zucchini Noodles gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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