Zucchini Noodles With Avocado-Miso Sauce

Zucchini: Spiralized to create a noodle-like texture, providing a low-carb alternative to pasta.

Avocado: Adds creaminess and healthy fats to the sauce.

White miso paste: A fermented soybean paste that brings umami flavor to the dish.

Lemon juice: Freshly squeezed to add a bright, tangy note to the sauce.

Garlic: Minced to give a subtle pungent flavor.

Water: Used to adjust the consistency of the sauce.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of spice and depth.

When spiralizing zucchinis, make sure they are firm and fresh to achieve the best texture. If the zucchinis are too soft, they may not hold their shape well. Additionally, after spiralizing, you can lightly salt the zucchini noodles and let them sit for about 10 minutes to draw out excess moisture. This will help prevent the noodles from becoming too watery when mixed with the avocado-miso sauce.

• spiralized zucchinis - Substitute with spiralized carrots: Carrots provide a similar texture and can be spiralized easily, offering a slightly sweeter taste.

• spiralized zucchinis - Substitute with spiralized cucumber: Cucumber has a refreshing crunch and can be spiralized to mimic the texture of zucchini noodles.

• ripe avocado - Substitute with silken tofu: Silken tofu provides a creamy texture and neutral flavor, making it a good alternative for avocado in the sauce.

• ripe avocado - Substitute with Greek yogurt: Greek yogurt offers a creamy consistency and a tangy flavor that can complement the miso sauce.

• white miso paste - Substitute with yellow miso paste: Yellow miso has a similar flavor profile and can be used interchangeably with white miso.

• white miso paste - Substitute with soy sauce: Soy sauce can provide the umami flavor, though it will be less creamy than miso paste.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, making it a good alternative to lemon juice.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a tangy flavor that can mimic the acidity of lemon juice.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it will be less pungent than fresh garlic.

• minced garlic - Substitute with shallots: Shallots offer a milder garlic flavor and can be used as a substitute in the sauce.

• water - Substitute with vegetable broth: Vegetable broth can add extra flavor to the sauce while maintaining the desired consistency.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and maintain the liquid consistency needed for the sauce.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the dish.

• pepper - Substitute with cayenne pepper: Cayenne pepper can add a bit of heat and spice, providing a different but complementary flavor profile.

• For short-term storage, place the zucchini noodles in an airtight container. Store them in the refrigerator for up to 3 days. Keep the avocado-miso sauce separate in another airtight container to maintain its freshness and prevent the noodles from becoming soggy.

• To store the avocado-miso sauce, transfer it to a small airtight container. Press a piece of plastic wrap directly onto the surface of the sauce to minimize exposure to air, which can cause browning. Refrigerate for up to 2 days.

• If you need to freeze the zucchini noodles, blanch them first. Bring a pot of water to a boil, add the noodles, and cook for 1-2 minutes. Immediately transfer the noodles to an ice bath to stop the cooking process. Drain well and pat dry with a paper towel. Place the noodles in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer the noodles to a freezer-safe bag or container. They can be stored for up to 3 months.

• Freezing the avocado-miso sauce is not recommended due to the high fat content of the avocado, which can cause the sauce to separate and change texture upon thawing. Instead, make the sauce fresh when you plan to use the frozen noodles.

• When ready to serve, thaw the zucchini noodles in the refrigerator overnight. Gently reheat them in a skillet over medium heat for a few minutes until warmed through. Prepare a fresh batch of avocado-miso sauce and toss with the warmed noodles. Season with salt and pepper to taste before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of water or olive oil to the skillet.
  3. Add the leftover zucchini noodles and avocado-miso sauce.
  4. Stir gently for 2-3 minutes until warmed through. Be careful not to overcook, as the zucchini can become mushy.

• Microwave Method:

  1. Place the zucchini noodles with avocado-miso sauce in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check the temperature and microwave in additional 30-second intervals if needed.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the zucchini noodles with avocado-miso sauce in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, checking occasionally to ensure it's heated evenly.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the zucchini noodles with avocado-miso sauce in the steamer basket.
  3. Cover and steam for 3-5 minutes until warmed through.
  4. Stir gently before serving to ensure even heating.

• Spiralizer: A tool used to create long, noodle-like strands from zucchini.

• Blender: Used to combine and blend the avocado, miso paste, lemon juice, garlic, and water into a smooth sauce.

• Knife: Necessary for peeling and pitting the avocado, as well as mincing the garlic.

• Cutting board: Provides a safe surface for cutting and preparing the avocado and garlic.

• Mixing bowl: Used to toss the spiralized zucchini noodles with the avocado-miso sauce.

• Measuring spoons: Ensures accurate measurement of the miso paste, lemon juice, and water.

• Serving bowl: For presenting the finished zucchini noodles with avocado-miso sauce.

• Tongs: Useful for tossing the zucchini noodles with the sauce evenly.

Pre-spiralize the zucchini: Spiralize the zucchinis in advance and store them in an airtight container in the fridge.

Use a food processor: Blend the avocado, miso paste, lemon juice, garlic, and water in a food processor for a quicker, smoother sauce.

Prep ingredients ahead: Mince the garlic and squeeze the lemon juice ahead of time to streamline the process.

Store-bought spiralized zucchini: Purchase pre-spiralized zucchini from the store to save time on preparation.

Batch make the sauce: Make a larger batch of the avocado-miso sauce and store it in the fridge for up to three days.