Lactose Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious flavor upgrade here, tossed in a fragrant sauce built on coconut oil, fresh ginger, and garlic that blooms in the pan until golden and impossibly aromatic. The sauce itself — coconut aminos, a splash of apple cider vinegar, and a touch of honey — is completely dairy-free by nature, so there's no swapping or substituting required. That's genuinely rare for a saucy noodle dish that still feels rich and satisfying. The trick of salting and pressing the zucchini before cooking is what keeps everything from turning watery, giving you noodles that actually hold their shape and soak up every bit of that gingery glaze. A pinch of turmeric adds a warm, earthy depth and a gorgeous golden hue that makes the whole bowl look as good as it tastes. Finish with scallions and fresh cilantro and you've got something that feels restaurant-worthy but comes together in one skillet with minimal fuss.
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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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