Recipe of the Week: Japanese Vegetarian Noodles and Sauce

Indulge in the exquisite flavors of Japanese cuisine with this delightful vegetarian sauce recipe. Bursting with a harmonious blend of traditional seasonings, this sauce will effortlessly elevate your plant-based dishes to a new level of culinary excellence. Plus earn up to 1,029 Points!


2 cloves garlic, minced
1/3 cup Mizkan Ponzu Citrus Seasoned Soy Sauce (earn up to 1,020 Points)
½ cup white onion, cut into wedges (earn 3 Points)
¼ cup sweet red pepper, cut into strips
1 Tbsp. fresh ginger, minced
1 Tbsp. sesame oil
1 ½ Tbsp. cornstarch
14 oz. tomatoes in juice, diced
10 oz. Japanese-style buckwheat, green tea noodles, or thin spaghetti (earn 3 Points)
black pepper, to taste

1-quart assorted vegetables:
Green and yellow zucchini, sliced
Crookneck squash, sliced
Small cauliflower flowerets
Small broccoli flowerets (earn 3 Points)


  1. Place vegetables and ginger into 1 1/2-quart microwave-safe casserole dish. Sprinkle lightly with pepper and toss with oil. Cover and microwave on high (100%) for 5 minutes.
  2. Drain tomatoes well, reserving 1/2 cup liquid. Stir drained tomatoes into vegetables. Microwave, covered, on high 4-5 minutes or until vegetables are cooked tender-crisp. In a small saucepan, heat tomato juice to boiling.
  3. Stir corn starch into Mizkan Ponzu Citrus Seasoned Soy Sauce; add to hot liquid, stirring with wire whisk and cooking until thick. Combine cooked vegetables and sauce.
  4. Cook noodles according to package directions while vegetables are microwaving; drain. Serve sauce over cooked noodles.

See full recipe here.

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