Artificial Flavors Free Ginger Zucchini Noodles
Fresh zucchini gets spiralized and tossed in a bright, aromatic sauce built from real ingredients you can actually pronounce — coconut aminos, fresh ginger, garlic, a touch of turmeric, and a drizzle of honey. The result is a light but deeply savory bowl that feels restaurant-worthy without any of the mystery additives that sneak into bottled sauces and pre-seasoned noodle kits. Salting and pressing the zucchini before cooking is the move that keeps everything from turning watery, so the sauce clings to every strand the way it should. Coconut aminos bring that umami depth you'd expect from soy sauce, but without the synthetic flavor enhancers that conventional versions often contain. The whole thing comes together in one skillet, with fresh scallions and cilantro finishing it off in a way that feels genuinely vibrant. It's the kind of weeknight dish that tastes like you put in way more effort than you actually did.
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Learn more →Ingredients
4 servings
- 4 medium zucchini (about 2 lb total)
- ½ tsp fine sea salt
For the sauce
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, finely grated
- ¼ tsp ground turmeric
- 3 tbsp coconut aminos
- 1 tsp apple cider vinegar
- 1 tsp honey
For serving
- 2 scallions, thinly sliced (optional)
- 1–2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Place the spiralized zucchini noodles in a colander, toss with the salt, and let stand for 5 minutes. Squeeze the noodles firmly in a clean kitchen towel or press with paper towels until most of the released moisture is removed — the noodles should feel noticeably drier and no longer slick.
- 2
In a small bowl, whisk together the coconut aminos, apple cider vinegar, and honey until the honey dissolves. Set aside.
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