Nutmeg Free Ginger Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

4.6

(27)

Fresh zucchini noodles get a serious flavor upgrade here, tossed in a glossy sauce built on coconut aminos, honey, apple cider vinegar, and a generous hit of fresh ginger. The technique of salting and pressing the zucchini before cooking is the real secret — it pulls out excess moisture so the noodles stay tender with a satisfying bite instead of turning watery and limp. Coconut oil carries the garlic and ginger beautifully, and a quick bloom of turmeric adds warmth and a gorgeous golden hue without any of the spices that can sneak into pre-made sauces. The whole dish comes together in just a few minutes once the pan is hot, making it an ideal weeknight option that feels a lot more special than the effort involved. Finished with scallions and fresh cilantro, it's bright, savory, and just a little sweet — the kind of bowl you'll want to make on repeat.

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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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