March 2, 2015

Miso-Ginger Zucchini Noodles


a delayed opening calls for an early blogpost ;) 
if you're looking to make this completely vegan, simply omit the poached egg! 

i really like the strong flavor of the miso-ginger dressing (i use it for my salads too), but if you're sensitive to ginger or you're serving to kids, go a little easier on the amount of ginger you add.




Recipe: Miso-Ginger Zucchini Noodles
By: Hannah Claudia
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1 zucchini, spiralized
1/4 cup frozen corn, cooked
1/4 cup frozen peas, cooked
handful of dried cherries
(opt:) 1 egg, poached

Dressing:
2 inch piece of ginger, grated
2 tablespoons of miso paste
1 tablespoon of warm water
1 tsp of rice vinegar
1 tablespoon of sesame oil

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1. Mix all of the dressing ingredients together.
2. Toss the zucchini noodles in the dressing (use as much dressing as you'd like)
3. Toss in all of the other ingredients and top with the poached egg.


xoxo, han



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