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Colourful Summer Veggie Noodles

Hi friends,

I am back in Switzerland after spending a lovely time in Ibiza with my family, catching up with friends and eating yummy food. The weather was so hot and sticky, we usually craved for something light and fresh for lunch.

While we were staying at our friend's house, my friend Eliza asked if I wanted to try a recipe together. She said someone had given her a dressing recipe for zoodles (zucchini noodles) and she wanted to re-create it. I immediately said yes! Her kitchen is so well-equipped and well thought out, it was perfect for experimenting recipes.

Funnily enough on that day, I thought of making her some Asian inspired dish, so I had bought white miso paste. I asked if I could make a Miso Ginger dressing. In the end, we decided to make 2 different dressings that goes well with veggie noodles.

We started off by char grilling some cherry tomatoes in the oven. Next we spiralized some zucchini, beetroot and carrots and we finished off by blending the dressings for the veggie noodles. The result turned out well, this recipe is simple, fresh and crunchy. Just perfect for a hot summer's lunch or dinner!

I hope you have as much fun making this recipe as we did! :)

P/S: You can buy spiralizers on Amazon. I got mine at a supermarket, it is handheld and easy to use. Though the zucchini spirals are not as pretty as the ones seen below. My friend has a proper stand up spiralizer.


4 large zucchini, spiralized

2 beetroots, spiralized

2 carrots, spiralized

10 cherry tomatoes, halved

2 Lemons, juiced

Toasted sesame seeds

Pine nuts (optional)

Sesame Ume Boshi Dressing (Serves 4)

5 tbsp of Olive oil

2 tbsp of Liquid Amino

2 tbsp of sesame oil

2 tbsp of Ume Boshi Seasoning

5 tbsp of lemon juice

Miso Ginger Dressing (Serves 4)

5 tbsp of olive oil

2 tbsp of White Miso paste

4 tbsp of lemon juice

1 tbsp of sesame oil

1 thumb of ginger

Serves 4


1. Preheat oven at 200C degrees

2. Prepare cherry tomatoes, wash and halved them

3. Start spiralizing your zucchini, beetroot and carrots

4. Pop the cherry tomatoes in the oven and grill for 10-15mins

5. Prepare dressing ingredients and blend them well (I used a Nutribullet)

6. Mix the veggie noodles and dressing together

7. Sprinkle sesame seeds and pine nuts, serve immediately

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