Sesame Zucchini Noodles with Edamame, Broccoli, and Carrots

This dish originally started out with plans to use a spaghetti squash, but apparently people really like spaghetti squash – Whole Foods was sold out. Since improvising can be fun, we decided to make zucchini noodles instead of the squash. I know its midterm season at Northwestern, and this time of the fall is busy in general, but in the time intakes you to drive somewhere and get take-out, you could already have made this dish. Zucchini noodles are fun and easy and require almost no preparation, a huge plus when you’re trying to make a healthy dinner fast. Don’t like zucchini? Try the same technique with carrots or cucumber (see the Cucumber Noodle dish I made).

2 zucchinis
2 cups broccoli
1 1/2 cups carrots
1/2 cup cooked edamame
2 tsp toasted sesame oil
2 tbsp soy sauce
1 tbsp Rice Vinegar
1 tsp lemon juice
1 tsp garlic
1 tbsp ginger
Sesame seeds for garnish

View the full recipe at Egginon →