High Fructose Corn Syrup Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built on coconut oil, fresh garlic, grated ginger, and a touch of turmeric that turns everything a gorgeous golden hue. The sauce comes together with coconut aminos, apple cider vinegar, and a small drizzle of honey — every single ingredient is straightforward and naturally free of the sneaky sweeteners that hide in so many bottled sauces and stir-fry condiments. That's the real win: you know exactly what's going in the pan. Salting and pressing the zucchini before cooking is the move that keeps things from turning watery, so the sauce actually clings to each strand instead of pooling at the bottom of the bowl. The whole thing comes together in minutes, finishing with fresh scallions and cilantro for a bright, herby pop. It's light enough to feel virtuous but packed with enough ginger-garlic punch to feel genuinely satisfying — the kind of weeknight dish you'll find yourself coming back to again and again.
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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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