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WW Recipe of the Day: Chilled Asian Sesame Zucchini Noodles
This chilled zoodle bowl with Asian flavors makes a deliciously light lunch on a warm day. It’s filling enough on it’s own, but you can always toss in a little extra protein. Chopped lean chicken breast, shrimp, or tofu would all make tasty additions.
If you’ve never made your own zucchini noodles, I think you’ll be pleasantly surprised just how easy (and fun) it is. We’ve written more about how to make zoodles here.
How Many Calories and WW Points in this Chilled Sesame Zucchini Noodle Bowl?
According to my calculations, each serving has about 137 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
3 SmartPoints (Purple plan)
4 PointsPlus (Old plan)
How to Make Chilled Sesame Zoodles
Step 1: Gather and prepare all ingredients.
Step 2: In a mixing bowl, whisk together soy sauce, rice vinegar, peanut butter powder (affiliate link), sesame oil, sweetener (if using), garlic and ginger until thoroughly combined.
Step 3: Add zucchini noodles to sesame oil mixture and toss to coat all zoodles.
Step 4: Cover bowl and refrigerate for at least 15 minutes.
Step 5: Remove bowl from fridge, stir zoodles and top with green onions and sesame seeds.
Recipe Notes
- This recipe can easily be doubled or tripled.
- If you’re not going to enjoy the zoodles right away, store the sauce and spiralized zucchini separately and then toss and chill before serving. Otherwise, your dish may become watered-down as the zucchini noodles will release water as they sit.
- To keep these noodles gluten-free, substitute reduced-sodium tamari for the soy sauce.
- Rice vinegar is made from fermented rice and has a slightly sweet and delicate taste. You should find it with other vinegars, or near the Asian food products in your grocery store. If you can’t find it, apple cider vinegar would make a nice substitution.
Serving Suggestions
Enjoy these noodles as is or with your favorite protein—lean chopped chicken breast, shrimp, tofu, etc. would all be delicious!
If you’ve made this Chilled Asian-Style Zucchini Noodle Bowl, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chilled Sesame Zucchini Noodles Recipe
Equipment
Ingredients
- 1 tablespoon reduced-sodium soy sauce
- 1-1/2 teaspoons rice vinegar
- 1-1/2 teaspoons powdered peanut butter (affiliate link)
- 1 teaspoon sesame oil
- Pinch no-calorie sweetener (optional)
- 1/4 teaspoon crushed garlic
- 1/8 teaspoon ground ginger
- 1 medium zucchini (about 10 ounces) spiralized into noodles, roughly chopped
- 2 tablespoons chopped green onion
- 1 teaspoon sesame seeds
Instructions
- In a mixing bowl, whisk together soy sauce, rice vinegar, peanut butter powder (affiliate link), sesame oil, sweetener (if using), garlic and ginger until thoroughly combined.
- Add zucchini noodles to sesame oil mixture and toss to coat all zoodles.
- Cover bowl and refrigerate for at least 15 minutes.
- Remove bowl from fridge, stir zoodles and top with green onions and sesame seeds.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 3 SmartPoints (Purple plan) 4 PointsPlus (Old plan) Recipe Tips:
- This recipe can easily be doubled or tripled.
- If you’re not going to enjoy the zoodles right away, store the sauce and spiralized zucchini separately and then toss and chill before serving. Otherwise, your dish may become watered-down as the zucchini noodles will release water as they sit.
- To keep these noodles gluten-free, substitute reduced-sodium tamari for the soy sauce.
- Rice vinegar is made from fermented rice and has a slightly sweet and delicate taste. You should find it with other vinegars, or near the Asian food products in your grocery store. If you can’t find it, apple cider vinegar would make a nice substitution.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Hungry Girl Magazine (affiliate link) Spring 2021
Delish! We really liked this salad. The sesame oil and soy sauce added lots of flavor.
Hi Martha
Can this recipe be made with frozen zucchini noodles?
Hi Deb, I haven’t tried it with frozen zucchini noodles. If you try it would love to know how it turns out for you. ~Martha
I’m excited to make this recipe! My question is do you ever serve it as a main dish with an added protein or if you serve it as a side, what do you serve with it?
Hi Anita, Yes I often serve it with some type of cooked protein on top – chicken (grilled or leftover rotisserie), shrimp and cubes of baked tofu are favorites but lean pork or beef would be good too. So would grilled salmon. If served as a side, again any of these protein options would be good alongside. Hope this helps. ~Martha