Eggless Ginger Zucchini Noodles
These zucchini noodles are bright, fragrant, and packed with bold flavor from fresh ginger, garlic, and a glossy coconut aminos sauce that comes together in just minutes. The trick to getting the texture right is in the salting step — drawing out moisture from the spiralized zucchini before it ever hits the pan means you end up with noodles that are tender with a satisfying bite, not a soggy mess. Coconut oil carries the aromatics beautifully, and the turmeric adds a warm, golden hue that makes the whole dish look as good as it tastes. The sauce is a simple whisked blend of coconut aminos, apple cider vinegar, and honey, and it reduces quickly in the skillet to cling to every strand. Naturally free from eggs at every step — no binders, no coatings, nothing hidden — this is a clean, wholesome dish that doesn't require any substitutions or workarounds. Finish it with sliced scallions and fresh cilantro and you've got a vibrant plate that works as a light main or a standout side. It's the kind of weeknight recipe that feels a little special without asking much of you at all.
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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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