Soy Free Ginger Zucchini Noodles

Total time18 min

Prep time10 min

Cook time8 min

4.6

(27)

Spiralized zucchini gets a serious flavor upgrade here, tossed in a fragrant sauce built on coconut oil, fresh garlic, grated ginger, and a touch of turmeric. The sauce comes together with coconut aminos instead of traditional soy sauce, which means the whole dish is completely free of soy without sacrificing that savory, umami-forward depth you want in a noodle bowl. A splash of apple cider vinegar and a little honey round out the sauce with just the right balance of tang and sweetness. The technique of salting and pressing the zucchini before cooking is the real secret — it pulls out excess moisture so the noodles stay tender-crisp rather than turning watery and limp in the pan. Everything comes together in one skillet in just a few minutes, making this an ideal weeknight option when you want something light but genuinely satisfying. Finish it with fresh cilantro and scallions and you've got a vibrant, colorful dish that looks and tastes like it took far more effort than it did.

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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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