Citrus Free Ginger Zucchini Noodles
Zucchini noodles get a serious flavor upgrade here, tossed in a warm, fragrant sauce built on coconut oil, fresh garlic, grated ginger, and golden turmeric. The sauce comes together with coconut aminos, a touch of apple cider vinegar, and honey — no citrus juice or zest anywhere in sight, which makes this a genuinely safe option when you need to avoid oranges, lemons, and limes without sacrificing brightness or depth. The apple cider vinegar does just enough work to lift the whole dish, giving it that lively, slightly tangy edge you might expect from a citrus-forward stir-fry. Salting and pressing the zucchini before cooking is the move that keeps everything from turning watery — it's a small step that makes a big difference in the final texture. Everything comes together in one skillet in just a few minutes, so this is weeknight-friendly without feeling like a shortcut. Finished with scallions and fresh cilantro, it's light, vibrant, and genuinely satisfying in a way that plant-forward dishes don't always manage to be.
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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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