Put large saucepan of water on to boil. Spiralize the squash into med thick "noodles". Place the squash noodle and corn in large colander.
Cook soba noodles in the boiling ater til tender.Pour over the vegetables in the colander to drain.
Meanwhile combine ponzu,oil, vinegar, Salt in large bowl. Add the soba & vegetable noodles to this bowl along with tomatoes and scallions. Toss to combine. Serve topped with white sesame seeds.
Ponzu: 2 tbsp soy sauce, 2 tbsp lemon juice with splash of rice vinegar.Added 8/19
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|Serving Size: 1 Serving (116g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (29%)|
|Amt Per Serving||% DV|
|Total Fat 9.4g||12 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 3.6g|
|Cholesterol 47.6mg||15 %|
|Sodium 17mg||1 %|
|Potassium 269.5mg||7 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 39.7g|
|Protein 8.6g||12 %|
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Calories per serving: 286
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