Capsaicin Free Ginger Zucchini Noodles
Zucchini noodles get a serious flavor upgrade here, thanks to a fragrant sauce built on fresh ginger, garlic, turmeric, and coconut aminos. The combination is warm and deeply savory without a single chile, pepper flake, or hot sauce in sight — making it a genuinely satisfying option for anyone who needs to avoid capsaicin without sacrificing bold taste. Coconut aminos bring a mellow, slightly sweet umami depth that pairs beautifully with the brightness of apple cider vinegar and a touch of honey. The technique of salting and pressing the zucchini before cooking is a small but crucial step — it pulls out excess moisture so the noodles stay tender-crisp rather than watery and limp. Everything comes together in one skillet in just a few minutes, making this as practical as it is delicious. Finish with scallions and fresh cilantro if you like, and serve it straight away while the sauce still clings to every strand.
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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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