Rice Free Ginger Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

4.6

(27)

Zucchini noodles are one of those brilliant swaps that actually deliver on texture when you treat them right, and this recipe does exactly that. Salting and pressing the spiralized strands before they hit the pan is the move that keeps everything from turning watery and limp — it's a small step that makes a big difference. The sauce comes together from coconut aminos, a touch of apple cider vinegar, and honey, giving you that savory-sweet balance without a single grain in sight. Fresh ginger and garlic bloom in coconut oil until they're just golden and impossibly fragrant, and the turmeric adds a warm, earthy depth that makes the whole dish feel a little more special than a weeknight stir-fry has any right to be. Everything comes together in just a few minutes of tossing over heat, so the noodles stay tender with a satisfying bite rather than going soft and sad. Finished with scallions and fresh cilantro, it's bright, bold, and genuinely craveable. Whether you're navigating a grain-free lifestyle or just looking for something lighter, this one earns a permanent spot in the rotation.

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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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