Shellfish Free Ginger Zucchini Noodles
Zucchini noodles get a serious upgrade here, tossed in a fragrant sauce built on coconut oil, fresh ginger, and garlic that blooms in the pan until golden and impossibly aromatic. The coconut aminos bring a savory, umami-rich depth — similar to soy sauce but naturally sweeter — balanced by a touch of apple cider vinegar and honey that keeps every bite bright and complex. A pinch of turmeric gives the whole dish a warm, golden hue and an earthy undertone that ties everything together beautifully. The technique of salting and pressing the zucchini before cooking is the real secret weapon here, pulling out excess moisture so the noodles stay tender-crisp rather than watery and limp. Everything in this dish is straightforward and plant-based, so there's zero concern about hidden shellfish lurking in a sauce packet or a pre-made seasoning blend — you control every ingredient from start to finish. Finished with fresh scallions and cilantro, it's light enough to feel virtuous but satisfying enough to stand on its own as a weeknight meal. If you've been skeptical about zucchini noodles, this gingery, glossy sauce is exactly what it takes to become a believer.
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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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