Monthly Fitness Goals: August // Green Tea and Zucchini Noodles with Honey-Ginger Sauce
Zucchini noodles are a great way to eat lots of veg, but I can’t quite get over the feeling that I’m being tricked out of eating pasta, so I like to mix them 50/50 with other noodles. This quick recipes mixes zucchini noodles with green tea soba, honey-ginger sauce, and lots of basil and mint.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 2-3 1x
Ingredients
- 8 oz. green tea soba noodles (or regular soba noodles)
- 1 large or 2 medium zucchini
- sea salt
- 3 TBS olive oil
- 1 TBS grated fresh ginger
- 3 cloves garlic, peeled and grated
- 2 tsp sesame oil
- 2 TBS honey
- 2 TBS soy sauce
- juice from 1 Meyer lemon
- 15–20 leaves fresh basil
- 15–20 leaves fresh mint
Instructions
- Bring a large pot of salted water to a boil and cook the soba noodles according to package directions. Drain and set aside.
- Use a julienne peeler to cut the zucchini into long noodles. Place zucchini noodles in a colander and salt liberally. Place colander over a bowl and let drain for at least 15 minutes.
- Heat the olive oil in a small pan over medium heat. Add the grated ginger and grated garlic and fry until golden brown and fragrant, about 2-3 minutes, stirring constantly to prevent sticking. Remove from heat and stir in the sesame oil, honey, soy, and Meyer lemon juice until a smooth sauce is formed. Add the sauce to the soba noodles and toss to coat.