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.


  • 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
  • 1520 leaves fresh basil
  • 1520 leaves fresh mint


  1. Bring a large pot of salted water to a boil and cook the soba noodles according to package directions. Drain and set aside.
  2. 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.
  3. 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.