Black Pepper Free Ginger Zucchini Noodles
Zucchini noodles get a serious glow-up here, tossed in a fragrant sauce built on fresh ginger, garlic, coconut aminos, and a touch of honey. The result is bright, savory, and just a little sweet — the kind of bowl that feels light but genuinely satisfying. Skipping black pepper doesn't mean skipping bold flavor; the combination of turmeric, ginger, and apple cider vinegar does all the heavy lifting and then some. One key technique makes this dish work beautifully: salting the spiralized zucchini and squeezing out the excess moisture before cooking keeps the noodles from turning watery and lets the sauce cling to every strand. The whole thing comes together in one skillet in just a few minutes, making it an ideal weeknight option when you want something fresh without a lot of fuss. Finish with scallions and cilantro if you have them on hand — they add a pop of color and a herby lift that rounds out the dish perfectly.
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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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