Chestnut Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built on fresh ginger, garlic, coconut aminos, and a touch of honey that comes together in just a few minutes in a hot skillet. The turmeric adds a warm, golden hue and a subtle earthiness that makes the whole dish feel a little more special than your average weeknight veggie situation. One of the smartest moves in this recipe is salting and pressing the zucchini before it ever hits the pan — that step pulls out excess moisture so the noodles stay tender-crisp instead of turning watery and limp. Everything in the sauce is naturally derived and straightforward, so there's no need to scrutinize labels for hidden tree nut ingredients or worry about cross-contact from processed products. The coconut aminos bring a savory, slightly sweet depth that plays beautifully off the brightness of the apple cider vinegar, and the whole thing finishes with fresh scallions and cilantro for a pop of color and freshness. It's light enough to feel virtuous but bold enough in flavor that you won't miss anything.
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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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