Lupin Free Ginger Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

4.6

(27)

Zucchini noodles get a serious upgrade 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 trick of salting and squeezing the zucchini before it hits the pan is what separates soggy noodle disasters from the real thing — you end up with noodles that are tender but still have that satisfying bite. Coconut oil carries the aromatics beautifully, and the splash of apple cider vinegar keeps the whole sauce bright and balanced rather than heavy. For anyone navigating lupin concerns, this dish is naturally free of the legume-family flour that sneaks into so many packaged noodles and sauces — every ingredient here is straightforward and easy to verify. The whole thing comes together in one skillet, which means less cleanup and more time to scatter on those scallions and cilantro for a fresh, colorful finish. It works equally well as a light main or a vibrant side alongside grilled proteins.

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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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