Macadamia Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built on fresh ginger, garlic, and golden turmeric. The coconut aminos bring a savory, umami-rich depth that you might not expect from such a short ingredient list, while a touch of honey and apple cider vinegar keep everything balanced and bright. One of the smartest moves in this recipe is salting and pressing the zucchini before it ever hits the pan — that step is what stands between limp, watery noodles and strands that actually hold their shape and soak up the sauce. Everything comes together in a single skillet in just a few minutes, making this a genuinely weeknight-friendly dish that still feels a little special. Finished with scallions and fresh cilantro, it's light, colorful, and packed with flavor without leaning on any heavy nuts or rich additions that could weigh it down. If you've been skeptical about vegetable noodles, this gingery, glossy bowl might be the one that converts you.
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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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