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Prepare a large bowl of cold water.
Cook the noodles according to the instructions. Don't take the cooking time indicated on the packet as gospel though - mine required only 3 minutes of cooking, whilst the packet stated 4-5 minutes. Also be sure to stir them gently a few times during cooking to prevent clumping.
Drain the noodles - save a tablespoon of cooking water - and refresh them under a cold tap. Then quickly plunge them into a bowl with cold water. Agitate them a bit with your hands to stop them from sticking to each other. Once drained, stir a teaspoon of sesame oil through them.
Cut the zucchini into 3 equal segments and then place each piece on a chopping board, cut side down, and cut each piece into 6 long wedges.
Heat up a griddle pan. Once hot, brush it with a little bit of neutral tasting oil and place the zucchini pieces on it, cut side down.
Grill for 4-5 minutes and then turn to the other side. Grill until charred on both sides. Chop into bite size pieces.
Mix all the dressing ingredients together, adjusting the level of spiciness to taste. Add 1 tbsp of noodle cooking water.
Place the zucchini, edamame, radishes, spring onions and cold noodles in a bowl and stir the dressing through.
Divide the noodles between two bowls. Top with a clump of pickled ginger strands and black sesame seeds.