Chicken Free Ginger Zucchini Noodles
These spiralized zucchini noodles are tossed in a warm, fragrant sauce built on coconut oil, fresh garlic, grated ginger, and a touch of turmeric — the kind of dish that smells incredible the moment it hits the pan. The sauce comes together with coconut aminos, apple cider vinegar, and honey, giving you a savory-sweet glaze that clings beautifully to every strand. One key technique makes all the difference: salting the zucchini and pressing out the moisture before cooking keeps the noodles from turning watery and ensures the sauce actually coats them instead of pooling at the bottom of the pan. The whole thing comes together in just a few minutes of active cooking, making it a genuinely fast weeknight option that still feels a little special. Finished with scallions and fresh cilantro, it's bright, herby, and satisfying without feeling heavy. This is an entirely plant-based dish, so there's no need to swap anything out or worry about hidden animal proteins — every ingredient is straightforward and easy to source.
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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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