Soy-Miso Zucchini Noodles with Sesame

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

A vibrant, quick dish of zucchini noodles tossed in a savory soy-miso sauce, finished with a nutty sesame crunch. This asian-inspired vegetarian (lowcarb) ready in about 10 minutes pairs zucchini, white miso paste, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.4 (14 ratings) Prep: 5 min Cook: 5 min Serves 2 Asian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 2 medium zucchinis (about 12 oz total) into noodles using a spiralizer and set aside.
  2. Step 2: In a small bowl, whisk together 2 tbsp white miso paste, 1 tbsp soy sauce, 1 tsp sesame oil, and 1/4 cup water until smooth.
  3. Step 3: Heat a large skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant, being careful not to brown.
  4. Step 4: Pour the miso sauce into the skillet and bring to a gentle simmer. Add the zucchini noodles and cook for 2-3 minutes, stirring gently until heated through and coated in sauce.
  5. Step 5: Remove from heat, stir in 1/2 cup fresh basil leaves until wilted, then transfer to plates. Sprinkle with 1 tbsp toasted sesame seeds.

Frequently asked questions

How long does Soy-Miso Zucchini Noodles with Sesame take to make?

Total time is about 10 minutes (5 min prep + 5 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 Soy-Miso Zucchini Noodles with Sesame?

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 zucchini from drying out.

Can I substitute ingredients in Soy-Miso Zucchini Noodles with Sesame?

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 Soy-Miso Zucchini Noodles with Sesame 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 Soy-Miso Zucchini Noodles with Sesame vegetarian?

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

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