Green Tea & Zucchini Noodles with a Sweet Ginger Sesame Sauce

Zoodles are perfect for light, fresh summer lunches, and the addition of sweet ginger sesame sauce and green tea are sure to give you a boost to keep you going all afternoon long. 

Green Tea & Zucchini Noodles with a Sweet Ginger Sesame Sauce

Green Tea & Zucchini Noodles with a Sweet Ginger Sesame Sauce

Serves: 2

Ingredients

  • 1 packet green tea soba noodles
  • 1/2 teaspoon BLOOM Matcha Green Tea Powder
  • 2 tablespoon edamame beans
  • 1/2 cup fresh coriander (cilantro)
  • 2 small courgettes (zucchini), julienned
  • 1 fresh red chili
  • lime wedges
  • 400ml filtered water
  • salt & fresh cracked black pepper to taste

Ginger Sesame Sauce:

  • 3 spring onions, thinly sliced
  • 2 tablespoon fresh ginger, grated or minced
  • 2 tablespoons sesame seeds
  • 3 tablespoons rice vinegar
  • 2 tablespoons pure maple syrup
  • 1 tablespoon sesame oil
  • 1 – 2 tablespoons tamari or soy sauce
  • 1 – 2 teaspoons chilli flakes to taste

Method 

  1. In a small bowl, combine the ingredients for the sauce and set aside.
  2. Parboil the green tea soba noodles for 2 minutes in a pan on a medium heat, then drain and set aside.
  3. In a separate bowl mix 400ml filtered water and 1/2 teaspoon BLOOM Matcha and bath the noodles in the Matcha ‘bath’ for 15 minutes.
  4. While the noodles soak in the Matcha bath, prepare your courgette noodles using either using a julienne tool or a spiralizer. Cut them into approximately 1/4 inch x 1 1/2 inch matchsticks pieces if you don’t have a julienne tool.
  5. Once noodles have soaked, drain well, return to pot they cooked in, add courgette noodles, coriander, edamame beans and about 3/4 of the sauce and toss well. Top with the remaining sauce, plus a sprinkling of sesame seeds, freshly chopped chilli rings and salt and pepper to taste. Add as much lime juice as you like – this gives the dish an added ‘zing’!

Written by

Vegan Food & Living

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