Emulsifier Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built from coconut oil, fresh ginger, garlic, and turmeric that smells absolutely incredible while it cooks. The sauce comes together with coconut aminos, apple cider vinegar, and a touch of honey — every single ingredient is straightforward and naturally free from the synthetic emulsifiers that sneak into so many bottled sauces and dressings. That's the real win: you get a glossy, well-seasoned coating on every strand without relying on anything processed to hold it together. The technique matters too — salting and squeezing the zucchini before it hits the skillet pulls out excess moisture so the noodles stay tender-crisp instead of turning watery and sad. A quick two-to-three minute toss over medium heat lets the sauce reduce just enough to cling beautifully to the noodles. Finish with scallions and fresh cilantro and you've got a vibrant, restaurant-worthy plate that comes together entirely from whole, clean ingredients.
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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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