Beef Free Ginger Zucchini Noodles
These spiralized zucchini noodles are tossed in a fragrant, golden sauce built from fresh garlic, grated ginger, and a touch of turmeric — bright, warming, and completely plant-based. The sauce comes together with coconut aminos, a splash of apple cider vinegar, and just enough honey to balance the savory depth, so every strand gets coated in something genuinely craveable. Salting the zucchini first and pressing out the moisture is the move that keeps things from turning watery, giving you noodles that are tender but still have a satisfying bite. Coconut oil carries the aromatics beautifully, and the whole skillet comes together in just a few minutes once everything is prepped. Finished with scallions and fresh cilantro, it's the kind of dish that looks like you put in way more effort than you actually did. Whether you're keeping things light or just looking for a vibrant, meat-free weeknight dinner, this one delivers on flavor without any compromise.
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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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