Butternut and Zucchini Sesame Noodles

We always  try to start the New Year on a healthy note so we have been eating more vegetable-based dishes.   The Hubs is a good sport about it but he sometimes misses the main dish being meat-based.   Here’s a new recipe I whipped up that is good as a stir fry for dinner and then as a cold salad for lunch the next day.


Butternut & Zucchini Sesame Noodles



For dressing

  • 6 cloves garlic, peeled and smashed
  • 3 T. agave nectar
  • 6 T. white wine vinegar
  • 4 T. soy sauce
  • 2 T. sesame oil
  • 2 t. dried shallots

Prepare noodles

  • 2 T. sesame oil
  • 10.7 oz. Butternut Spirals
  • 10.7 oz. Zucchini Sprials
  • 2 T. sesame seeds


  1. Place garlic, agave nectar, vinegar, soy sauce and sesame oil in a blender and pulse until garlic is chopped and oil is emulsified.
  2. Stir in dried shallots. Set aside.
  3. Heat 2 T. of sesame oil in a wok or large skillet. Saute butternut and zucchini spirals for 3-4 minutes. (You could absolutely serve them raw as well.)
  4. While spirals cook, heat a small skillet and toast sesame seeds 1-2 minutes or until fragrant. Set aside.
  5. Turn off wok and toss the spirals with the dressing. Place in serving dishes and sprinkle with sesame seeds. Serve.

I used spirals from the Veggie Noodle Co. (Austin, TX).

I love their mission statement, that they are USDA organic and that each box came with some pretty cool sounding recipes using fresh herbs and other fresh and raw ingredients:  Garlicky Basil Butternut Spirals, Spiralized Butternut with Sage & Veggies, Arugula Salad with Goat Cheese (and butternut spirals), Zucchini Spirals with Basil & Mushrooms, Spicy Garlic-Parm Zucchini with Kale, and even a Sesame Zucchini Noodle Salad.  This latter dish I didn’t see until I had whipped up my dressing but I am keeping it close.  It’s vinaigrette calls for Tamari, ginger and garlic.  Yum!



I based this recipe on  Sesame Noodle with Broccoli from the archives.

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