Pork Free Ginger Zucchini Noodles
Zucchini noodles can feel like a compromise, but this version earns its place on the table with a punchy, aromatic sauce built from fresh ginger, garlic, and golden turmeric. Coconut aminos bring that savory, umami-rich depth you'd expect from a soy-based sauce — no wheat, no soy, and absolutely nothing to second-guess on the label. A touch of honey and apple cider vinegar round out the sauce with just enough sweetness and brightness to keep every bite interesting. The trick of salting and pressing the zucchini before cooking is what separates soggy noodles from ones that actually hold their shape and soak up the sauce properly. Everything comes together in a single skillet in just a few minutes, making this an ideal weeknight dish when you want something light but genuinely satisfying. Finish with scallions and fresh cilantro and you've got a bowl that looks as good as it tastes.
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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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