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5 from 1 vote

Miso Zucchini Noodles

Summery, light, healthy & delicious Miso Zucchini Noodles. Ready from start to finish in under 15 minutes & no cooking required!
Prep Time15 mins
Total Time15 mins
Course: Entree, Main Course
Cuisine: gluten-free, vegan
Servings: 2 serving
Calories: 226kcal
Author: Melanie McDonald


Zoodles & Veggies

  • 2 large zucchini
  • 1 carrot , julienned (or run it through the spiralizer too)
  • ½ large red pepper , julienned
  • small handful of cilantro , chopped
  • 1 tablespoon toasted sesame seeds

Miso Sauce*


  • Spiralize the zucchini.
  • Add zoodles, carrots, and pepper to a large bowl.
  • Add all sauce ingredients to a blender and blend until smooth.
  • Pour about ½ or more of the sauce over zoodles (depending on your sauciness tastes)* and mix.
  • Top with sesame seeds and cilantro to serve.


* You’ll have some sauce left over but it will keep in the fridge for up to 5 days. I’ve used it as a dressing or to top more zoodles that week!


Serving: 1serving | Calories: 226kcal | Protein: 10g | Fat: 11g | Fiber: 8g | Sugar: 16g | Vitamin A: 7950IU | Vitamin C: 149.3mg | Calcium: 80mg | Iron: 3.1mg