This year has been a turning point for us. A new love has come into our lives. It has taken us by surprise, creating unexpected emotions. Maybe new isn’t quite the word. It had been hovering around – all grated for things like breads and muffins. But now we have a pure, unadulterated love for it. Oh, zucchini. I’m sorry I haven’t appreciated your awesomeness all these years. But I promise we will make it up to you. You will no longer be relegated solely to zucchini chocolate chip muffins. You can stand in the spotlight.
Ingredients
4 zucchini, sliced into ribbons with a mandolin
6 ounces soba noodles
1 ½ tablespoons unsalted butter
1 ½ teaspoons sesame oil
½ cup tahini
4 tablespoons fresh orange juice
1 tablespoon apple cider vinegar
5 tablespoons ponzu sauce
1 tablespoon honey
2 tablespoons minced ginger
1 tablespoon minced jalapeno
3 tablespoons chopped mint
sesame seeds, for serving
Instructions
Bring a large pot of water to boil. Cook the soba noodles for three minutes. Drain the water. Place the noodles back into the pot. Add the zucchini ribbons. Using tongs, mix the butter and sesame oil with cooked noodles and zucchini ribbons. In a small bowl, stir together tahini, orange juice, vinegar, ponzu, honey, ginger, jalapeno, and mint. Add to the noodles and zucchini. Turn heat on low and toss the sauce with the noodle mixture. Once the sauce coats the noodles and zucchini, take off heat. Sprinkle with sesame seeds and serve.
