9Ingredients
110Calories
15Minutes

Ingredients

  • 4 zucchini (large)
  • 1 carrot (large)
  • 2 scallions (chopped)
  • 1/4 cup cilantro (chopped)
  • 1/3 cup ponzu sauce
  • 1 tablespoon miso paste
  • 1 tablespoon rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
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NutritionView more

110Calories
Sodium8%DV190mg
Fat5%DV3.5g
Protein6%DV3g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories110Calories from Fat35
% DAILY VALUE*
Total Fat3.5g5%
Saturated Fat0.5g3%
Trans Fat
Cholesterol
Sodium190mg8%
Potassium620mg18%
Protein3g6%
Calories from Fat35
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars14g28%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Bethany O. 13 Feb 2016
Love this recipe! I've also repurposed the sauce as a tofu marinade and a dressing for a cabbage salad.
Adam Rench 6 Jan 2016
A titch too salty for me. Also, I'm not a huge fan of cold zucchini noodles so I stir fried this for a minute or so just to heat up and it was incredible. My wife, who doesn't care for veggies much at all, said that we should start making this every week. Again, maybe hold off on some of the ponzu sauce. Other than, this was awesome!