Noodles with Zucchini and Sriracha Dressing
- Total Time: 15 mins
- Yield: 2 1x
Description
Serve this salad hot or cold, but ensure that it is tossed when the noodles are warm.
Ingredients
- Wheat noodles - 1 nest
- Green Zucchini - 1/2 , grated
- Yellow Zucchini - 1/2 , grated
- Black lentils (Black chana) - 1/2 C, soaked in water overnight and pressure cooked
- Coriander leaves or basil leaves - a handful, for garnish
For the dressing
- Sriracha sauce - 2 tbsp (30 ml)
- Lemon juice - juice of half lemon
- Salt - to taste
- Rice wine vinegar - 1 tbsp (15 ml)
- Sesame oil - 1/2 tsp
Instructions
- Mix all the dressing ingredients together.
- Cook the noodles per the instructions on the box.
- Drain the noodles and while they are still hot, toss with the veggies, lentils and dressing.
- Garnish with coriander leaves or shredded basil and serve hot.
- Prep Time: 15 mins
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 340
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Frequently Asked Questions
Why must the noodles be tossed with the dressing while they’re still hot?
The recipe excerpt and instructions both specify tossing the drained noodles with the vegetables, lentils, and sriracha dressing while the noodles are still hot. Hot noodles absorb the dressing more readily — the heat opens the starches and allows the sriracha, lemon juice, rice wine vinegar, and sesame oil to coat and penetrate rather than sitting on the surface. Once cold, the noodles tighten up and resist absorption.
Do the black lentils need to be prepared in advance?
Yes — the ingredients list specifies 1/2 cup of black lentils (black chana) that have been soaked in water overnight and pressure cooked before the recipe begins. This is not a same-day step: plan to soak the lentils the night before and pressure-cook them before you start the rest of the recipe.
