Dinner for one tonight so I'm going extra simple but still healthy (or healthy enough).
Source: Eating Well | Serves: 2 | Time: 20 min
Changes: skipped yellow squash; halved everything but the zucchini; replaced ponzu sauce with coconut aminos
1 medium #zucchini
1/2 cup #corn kernels, fresh or frozen
4 oz soba noodles
2 tbsp coconut aminos
1 tbsp tahini
1 tbsp toasted sesame oil
1/2 tbsp rice vinegar
Pinch of salt
1 cup cherry #tomatoes, halved
Sliced green onion, garnish
Sesame seeds, garnish
Put a large saucepan of water on to boil.
Spiralize zucchini into medium-thick "noodles." Place the vegetable noodles and corn in a large colander.
Cook soba noodles in the boiling water according to package directions. Pour over the vegetables in the colander to drain.
Meanwhile, combine aminos, tahini, oil, vinegar and salt in a medium bowl.
Add the soba and vegetable noodles to the bowl along with tomatoes. Toss to combine. Serve topped with green onion and sesame seeds.