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Zucchini Somen Noodle with Mizuna Salad (Meal Prep)

Watch how to make it here

Looking for an easy, delicious, and healthy noodle meal prep? This Zucchini Somen Noodle Bowl with Mizuna Salad is light, refreshing, and perfect for a weekday lunch. 

A few notes:

  1. Somen noodles can be found at the nearest Asian grocery store. If somen noodles are inaccessible, soba noodles can be a substitute. 
  2. Right before serving, take the salad out and microwave the noodles for 2 minutes. Meanwhile, drizzle lemon juice and olive oil on the salad. 
  3. Store the noodle bowl with salad in an airtight container for up to 4 days. 

 

 

Zucchini Somen Noodle With Mizuna Salad (Meal Prep)

1. Somen noodles can be found at the nearest Asian grocery store. If somen noodles are inaccessible, soba noodles can be a substitute. 
2. Right before serving, take the salad out and microwave the noodles for 2 minutes. Meanwhile, drizzle lemon juice and olive oil on the salad. 
3. Store the noodle bowl with salad in an airtight container for up to 4 days.

Prep Time

15 min

cooking time

30 min

Servings

4

total time

45 min

Difficulty

Ingredients

1
Noodles
2
4 zucchini, sliced into 1-inch cylinder
3
1 tbsp garlic salt
4
1 tbsp black pepper
5
2 tbsp extra virgin olive oil
6
9.5 oz Dry Somen Noodles
7
1 green onion, roughly chopped
8
2 tbsp sesame oil
9
2 tbsp soy sauce
10
2 tbsp maple syrup
11
1 tbsp sesame seeds
12
1 tbsp black pepper
13
Salad
14
4.5 oz Mizuna mix, Spring mix, or any greens
15
1-2 Radish, thinly sliced
16
1 carrot, shredded
17
1 cucumber, julienned
18
1 can heart of palm, roughly chopped in bite-sized pieces
19
1 lemon + 1 tbsp extra virgin olive oil

Cooking Instructions

1
Step 1
Preheat the oven to 420 degrees Fahrenheit. Prep the zucchini by slicing it into one-inch cylinder pieces. Add the zucchini to a large bowl and season with garlic salt, black pepper, extra virgin olive oil, and mix well. After the zucchini is evenly coated with the seasonings, lay each zucchini piece side by side on a parchment paper-lined baking tray. Bake the zucchini for 30 minutes in total and flip halfway.
2
Step 2
Cook the dry somen noodles according to the package instructions. Since the noodles are thin, they should cook fairly quickly. It is also best to cook the noodles a minute less than what is suggested since they can get soggy rather easily. When the noodles are ready, drain the water, and set the noodles to the side to cool down for about 10 minutes. After 10 minutes, add the chopped green onions, sesame oil, soy sauce, maple syrup, sesame seeds, black pepper, and mix well.
3
Step 3
Prep the radish, carrot, cucumber, and heart of palm. In a large salad bowl, add the mizuna mix, radish, carrot, cucumber, heart of palm and mix well. Add a juice of ¼ of lemon and extra virgin olive oil right before eating. It is best to keep the salad dry to maintain its freshness.
4
Step 4
At this point, the zucchini should be done. Arrange 4 Tupperware side by side to begin assembling the noodle bowls. Add the somen noodles on one side of each Tupperware, layer an even amount of zucchini pieces on the noodles, and fill the other half with the salad. Sprinkle more sesame seeds if desired. Enjoy! 🙂
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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