Sesame Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a bright, aromatic sauce built on coconut aminos, fresh ginger, and a touch of honey. The coconut aminos do all the heavy lifting that soy sauce typically would — delivering that savory, umami-rich depth without any wheat or sesame in sight, which makes this a genuinely stress-free swap. Garlic and ginger bloom in coconut oil until just golden, then turmeric adds a warm, earthy note that makes the whole dish feel a little more special than your average weeknight veggie situation. The salting-and-squeezing step is worth every second — it pulls excess moisture from the zucchini so the sauce actually clings to the noodles instead of pooling at the bottom of the pan. A splash of apple cider vinegar keeps everything lively and balanced, cutting through the richness just enough. Finish with scallions and fresh cilantro and you've got a dish that looks gorgeous on the plate and comes together in minutes.
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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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