Paleo Ginger Zucchini Noodles
Zucchini noodles can feel like a compromise, but this dish earns its place on the table in its own right. The sauce — built from coconut aminos, fresh ginger, garlic, and a touch of honey — is bright, savory, and just a little warming, with turmeric adding a subtle earthiness that ties everything together. Coconut aminos do the heavy lifting here as a soy-free swap that keeps the whole dish grain-free and compliant without sacrificing that deep, umami-forward flavor you'd expect from a noodle stir-fry. The technique matters too: salting and pressing the zucchini before cooking pulls out excess moisture so the noodles actually sauté instead of steam, giving you tender strands with a satisfying bite rather than a watery mess. A quick toss in a hot skillet with coconut oil and aromatics, and the sauce reduces just enough to cling to every strand. Scallions and fresh cilantro on top add a pop of color and freshness that makes the whole bowl feel restaurant-worthy. It comes together in minutes and works beautifully as a light main or a vibrant side.
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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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