Cold Noodles with Sautéed Zucchini and Lime Recipe
A refreshing and light cold noodle dish featuring tender sautéed zucchini with a savory and slightly sweet dressing made from maple syrup, soy sauce, and fish sauce. Perfect for a quick, flavorful meal served chilled with a bright citrus finish and fresh scallions.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Scale
Zucchini
- 1 large zucchini (about 8 ounces)
- Coarse kosher salt or fine sea salt (for salting zucchini and seasoning)
Noodles
- 3 to 4 ounces dried ramen, somen, or capellini noodles
Dressing
- 2 teaspoons maple syrup, plus more to taste
- 1 1/2 teaspoons soy sauce, plus more to taste
- 1 teaspoon fish sauce, plus more to taste
- 1/8 teaspoon garlic powder
- 1 tablespoon avocado, grapeseed, or canola oil
Additional
- 1/2 cup cubed ice
- Lemon or lime wedges, for serving
- Thinly sliced scallions, for serving
Instructions
- Prepare the zucchini: Trim off the tips of the zucchini, then halve lengthwise and slice into 1/3-inch half moons. Sprinkle with about 1/2 teaspoon salt directly on the cutting board, toss to combine, and let sit for at least 10 minutes, up to 30 minutes, to draw out excess moisture from the zucchini.
- Cook the noodles: Bring a pot of water to boil. Cook the dried noodles according to the package instructions. Once cooked, drain and rinse under cold water until the noodles are cool to the touch. Transfer them to an individual serving bowl and set aside.
- Make the dressing: In a medium bowl, combine the maple syrup, soy sauce, fish sauce, and garlic powder. Stir well to combine and set this dressing aside.
- Sauté the zucchini: Pat the salted zucchini dry with a paper towel. Heat a large skillet over high heat. Once hot (when you see a wisp of smoke), add the oil and carefully arrange the zucchini in an even layer. Season with salt. Cook undisturbed until the zucchini is browned on one side, about 1 to 2 minutes, then flip the pieces and cook for another 1 minute until tender-crisp.
- Cool the zucchini: Transfer the sautéed zucchini to the bowl with the dressing. Add the cubed ice and quickly toss a few times to cool the zucchini rapidly. Taste and adjust seasoning with more salt if needed; the dressing should be boldly salty to account for dilution from the ice and noodles.
- Assemble and serve: Pour the zucchini and dressing over the cold noodles. Spritz with lemon or lime juice and top with thinly sliced scallions. Serve immediately. Adjust flavors with additional maple syrup, soy sauce, or fish sauce as desired while eating.
Notes
- Salting the zucchini helps remove excess water, preventing soggy noodles and improving texture.
- Using ice cubes rapidly cools the zucchini after sautéing, preserving its crispness and preventing cooking from residual heat.
- You can substitute the noodles with any thin dried noodle such as somen or capellini as preferred.
- The dressing is designed to be strongly flavored before dilution; tasting and adjusting at different stages ensures a balanced taste.
- Add fresh herbs like cilantro or mint for an additional flavor twist if desired.
Keywords: cold noodles, zucchini noodles, sautéed zucchini, ramen noodles, Asian dressing, healthy noodle recipe, quick lunch, maple syrup dressing
