Mustard 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 sauce comes together with coconut aminos, a touch of apple cider vinegar, and just enough honey to balance the savory depth — and every single ingredient is naturally free of mustard in any form, no label-scanning required. That matters more than it sounds, since condiment-style sauces are one of the sneakiest places mustard hides, often under the radar in store-bought versions. The trick to getting these noodles just right is salting and pressing the zucchini first, which pulls out excess moisture so the sauce actually clings instead of pooling at the bottom of the bowl. A quick two-to-three minute toss in the hot skillet keeps everything tender with just enough bite — no soggy strands in sight. Finished with sliced scallions and fresh cilantro, it's bright, aromatic, and feels far more indulgent than a pile of vegetables has any right to. Light enough for a weeknight but bold enough to genuinely satisfy, this one earns a permanent spot in the rotation.
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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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