MSG Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a fragrant sauce built on fresh garlic, grated ginger, and golden turmeric. The real flavor magic comes from coconut aminos — a naturally brewed, savory condiment that delivers that deep, umami-rich punch without any added glutamates, making it a smart swap for anyone avoiding conventional soy sauce. A touch of honey and apple cider vinegar round out the sauce with just enough sweetness and brightness to keep every bite interesting. The technique of salting and pressing the zucchini before cooking is a small but crucial step — it pulls out excess moisture so the noodles stay tender-crisp instead of turning watery and limp in the pan. Everything comes together in one skillet in just a few minutes, with the sauce reducing down to a glossy, clinging coat over each strand. Finished with fresh scallions and cilantro, it's light, vibrant, and genuinely satisfying — the kind of weeknight dish that looks far more impressive than the effort it 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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