Let me tell you about a little unrational fear that I have.
At the start of every season I have this tiny moment of panic and get worried that I am going to run out of recipe ideas. What else can you possibly make with kale?! Or zucchini?! Or… whatever is in season?!
And, over the course of the last three and a half years of writing this blog, it never fails that I have amazing inspiration in my kitchen every single week. So I think it’s time to put this fear to rest.
The fear recently came up with my continued exploration of zucchini noodles. How many ways can you really cook zucchini pasta? This past summer I learned the answer: a lot. And I know it’s not even technically summer anymore, but I still have more zucchini recipes. So here you go: zucchini yakisoba, folks!
This yakisoba has a fun little ingredient that I can’t believe I’ve never featured on the blog before: black radishes. Aren’t these beautiful?
Black radishes are slightly larger than the colorful red and purple radishes you usually see, but they can be prepared in the same way as any other radish. They certainly give this yakisoba a nice little crunch and if you can’t find black radishes, feel free to use any other radish of your choice.
This dish is perfect as a quick weeknight meal and you can add a protein option of your choice to make it a bit heartier as an entree. Feel free to add any other seasonal veggies of your choosing and enjoy!
Note: You will need a cool gadget called a spiralizer to create your zucchini pasta. You can see my full tutorial here on How to Spiralize Zucchini.
- 2 tablespoons sesame oil, divided
- ½ medium yellow onion, thinly sliced
- 2 green onions, sliced
- 1 tablespoon fresh ginger, minced
- 2 garlic cloves, minced
- 4 medium black radishes, grated
- 2 medium zucchini, spiralized
- 1.5 cups shredded cabbage
- 2 carrots, grated
- 2 tablespoons coconut aminos or soy sauce
- Sea salt and black pepper to taste, if desired
- Sesame seeds for garnish (optional)
- Add 1 tablespoon sesame oil to a pan over medium heat.
- Add the yellow onion, green onions, ginger, and garlic and saute for 1 – 2 minutes, until fragrant.
- Add the radishes, zucchini, shredded cabbage and carrots, and saute for about 6 – 8 minutes, until zucchini is just tender.
- Remove from heat. Mix the remaining tablespoon of sesame oil with the coconut aminos (or soy sauce) and toss with the yakisoba.
- Add salt and pepper to taste, and garnish with sesame seeds, if desired. Serve hot.