Ingredients

1 large zucchini (about 8 ounces)

Coarse kosher salt or fine sea salt

3 to 4 ounces dried ramen, somen, or capellini

2 teaspoons maple syrup, plus more to taste

1 1/2 teaspoons soy sauce, plus more to taste

1 teaspoon fish sauce, plus more to taste

1/8 teaspoon garlic powder

1 tablespoon avocado, grapeseed, or canola oil

1/2 cup cubed ice

Lemon or lime wedges, for serving

Thinly sliced scallions, for serving

Instructions

Step 1: Trim off the tips of the zucchini, then halve lengthwise and slice into 1/3-inch half moons. Sprinkle with 1/2 teaspoon salt directly on the cutting board, toss to combine, and let sit for at least 10 minutes (up to 30 minutes) to draw out excess moisture.

Step 2: Bring a pot of water to a boil. Cook the noodles according to package instructions. Drain and rinse under cold water until cool to the touch. Transfer to an individual serving bowl.

Step 3: In a medium bowl, stir together the maple syrup, soy sauce, fish sauce, and garlic powder. Set aside.

Step 4: Pat the zucchini dry. Heat a large skillet over high heat and add the oil. When the oil starts to smoke slightly, arrange the zucchini in an even layer and season with salt. Cook undisturbed until browned on one side, about 1 to 2 minutes, then flip and cook for another minute until tender-crisp.

Step 5: Transfer the zucchini to the bowl with the sauce. Add the cubed ice and quickly toss a few times until the zucchini is cool. Taste and adjust seasoning with more salt if needed, keeping the dressing boldly salty at this stage.

Step 6: Pour the zucchini and dressing over the noodles. Spritz with lemon or lime, top with scallions, and serve immediately. Add more maple syrup, soy sauce, or fish sauce to taste as you eat.

Tips & Variations

Use somen or capellini noodles for a delicate texture, or ramen for more bite. Any thin pasta will work well.

For a vegan version, substitute the fish sauce with additional soy sauce or tamari.

Adding a sprinkle of toasted sesame seeds or a drizzle of chili oil can boost flavor and add texture.

Letting the zucchini sit with salt ensures it’s crisp and not watery in the final dish.

FAQs

Can I use other vegetables instead of zucchini?

Yes, thinly sliced cucumber, bell peppers, or blanched green beans can be good substitutes, though zucchini’s texture and flavor are particularly suited for this dish.

How do I prevent the noodles from sticking together?

Rinse cooked noodles under cold water and toss them with a little oil if you’re not serving immediately. This keeps them separate and smooth for the cold dish.