BHA & BHT Free Ginger Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

Fresh zucchini noodles tossed in a fragrant coconut oil base with garlic, ginger, and turmeric — this dish is bright, satisfying, and comes together entirely from whole, recognizable ingredients. That matters a lot when you're avoiding synthetic preservatives like BHA and BHT, which tend to sneak into packaged sauces, bottled dressings, and processed noodle products. Here, every component is straightforward: coconut aminos instead of conventional soy sauce, a touch of apple cider vinegar, and a little honey to round out the sauce. The technique of salting and pressing the zucchini first is a small but important step — it pulls out excess moisture so the noodles actually sauté rather than steam, giving you that satisfying tender-but-still-toothy texture. The ginger and turmeric hit warm and earthy, while the garlic blooms quickly in the coconut oil and perfumes the whole pan. Finished with scallions and fresh cilantro, it's the kind of weeknight dish that looks and tastes like you put in way more effort than you actually did.

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Ingredients

4 servings

4 medium zucchini (about 2 lb total)
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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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