Quick No-Cook Asian Zucchini Noodles

Say hello to Mr. Microplane Spiral Cutter; my newest kitchen gadget. Notice I referred to it as a Mr. and not a Mrs. or Ms.; there is a very good reason for this. It’s because this gentleman is not very competent when doing the one task he was made for, and he will most likely be screamed at to get out of the kitchen, because there is no room for him in the future. I encountered this lousy little guy in a store, sitting lonely on an end cap waiting for an unsuspecting future owner to wander by, and thought I’d give him a try, because I just wasn’t ready to invest in a big clunky zoodle making machine. I have a tiny kitchen. A very tiny kitchen. And then there’s B.O.B. Bob who is getting tired of my kitchen gadgets sneakily finding their way to the garage to hide out while not in use. Mr. Microplane Spiral Cutter won’t even make it to the garage. I have a feeling that he is going to make a trip to the land of Goodwill, where some other unknowing individual will decide whether or not he is worth the trouble of living with. Say goodbye to Mr. Microplane Spiral Cutter.

One night this week, while on vacation, I had the pleasure of watching a real zoodle making machine at work. Yes, it certainly knew how to do its job the right way, meaning that clearly this machine should be named Mrs. Spiralizer. But who am I to name another individuals zoodle maker. That would just be inappropriate, right? Long story short, if you are the type of person who is really searching for a zoodle making machine, you should probably go ahead and fork out the money for one that works decently. You can douse your homemade zoodles liberally in Garden Tomato Sauce with Italian Sausage and Prosciutto, make a zoodle version of Sweet Onion Mac and Cheese, or even make a “Meatless Monday” version of Zucchini Noodles with Creamy Roasted Red Pepper Cream Sauce, which was recently featured on The Mountain Kitchen. I’m not sure if I’m at that point yet, after all, it will most likely result in a very strongly worded conversation with Mr. B.O.B. Bob, including many heavy sighs and dirty looks on his part. I think perhaps it’s too soon for me to put my faith and trust in another zoodle making machine. Maybe next year.

Ingredients:

1 Medium Zucchini
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Low-Sodium Soy Sauce
1 Tablespoon Rice Wine Vinegar
1/4 Teaspoon Freshly Ground Black Pepper
1 Pinch of Sea Salt
1 Pinch of Crushed Red Pepper Flakes
1/2 Teaspoon Black Sesame Seeds
1/2 Teaspoon White Sesame Seeds

Directions:

Use a Zoodle Slicer to make Zoodles out of your zucchini.
Place the Zoodles in a medium bowl; set aside.
In a small bowl, whisk together all of the remaining ingredients.
Pour the sauce over the Zoodles, and use a fork to toss until evenly coated.
Serve immediately.

Suggestions:

Fair warning, if you leave the noodles sit they will become watery. Make this dish right before serving.
If you want to make these ahead of time, there is a simple way to get rid of most of the excess water. Spread the Zoodles out in a single layer on top of a double layer of paper towels, sprinkle with a little bit of salt, and then place another double layer of paper towels on top of the Zoodles. Allow to sit for 30 minutes, before ringing any excess moisture out of the Zoodles with the paper towels.