Legume Free Ginger Zucchini Noodles
Zucchini noodles get a serious glow-up here, tossed in a fragrant sauce built on fresh ginger, garlic, coconut aminos, and a touch of honey that caramelizes just enough to cling to every strand. The whole dish is completely free of beans, lentils, peas, and any other legume — no hidden soy sauce, no edamame garnish, nothing that would trip up someone navigating a strict legume-free lifestyle. Coconut aminos do the heavy lifting where soy sauce typically would, delivering that savory, slightly sweet depth without any of the usual concerns. The trick to getting the texture right is salting and thoroughly drying the zucchini before it ever hits the pan, which keeps the noodles tender-crisp instead of watery and limp. A bloom of turmeric in the hot oil adds a warm, earthy undertone that makes the sauce feel layered and intentional rather than one-note. Finished with scallions and fresh cilantro, the whole bowl is bright, aromatic, and genuinely satisfying — the kind of weeknight dish that looks far more impressive than the effort it actually takes.
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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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