• March 22, 2015
  • Kathleen
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8 ounces Soba or Udon noodles
Small zucchini squash
2 tablespoons olive oil
3 tablespoons soy sauce
1 tablespoon sesame oil
¼ tub Bear Pond Farm Vegan Pesto


Thinly slice zucchini into roughly 20 rounds. Sauté zucchini in the oil in a frying pan, turning once, to brown both sides.

Mix soy sauce and sesame oil and set aside.

Bring a pot of water to a boil, and cook the noodles as directed on package (typically about 8 minutes).

Drain the noodles and return to pot. Add the zucchini with its oil to the pot. Mix in the soy-sesame sauce. Spoon noodles and zucchini into a serving dish.

Serve with Vegan Pesto as a “swirling” or dipping sauce.

Makes about2 servings.