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Cold Noodles With Zucchini
By Eric Kim · cooking.nytimes.com
1 serving
30 min
Chilled ramen or somen topped with quick-seared zucchini in a salty-sweet dressing, finished with citrus and scallions.
| prepBring a pot of water to a boil | ||||
| 1 large zucchini (about 8 oz / 225 g) | Salt zucchini, rest 10–30 min | Sear zucchini 1–2 min per side | Toss zucchini with dressing & ice until cool | Pour over noodles, top with citrus & scallions |
| Coarse kosher salt or fine sea salt | ||||
| 3 to 4 oz / 85–115 g dried ramen, somen or capellini | Cook noodles, cool & drain | |||
| 2 teaspoons maple syrup, plus more to taste | Whisk dressing | |||
| 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 | ||||
| 1/2 cup / 120 ml cubed ice | ||||
| Lemon or lime wedges and thinly sliced scallions, for serving | ||||
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