Xanthan Gum Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a fragrant sauce built from coconut oil, fresh garlic, grated ginger, and a touch of turmeric. Coconut aminos bring that savory, umami depth you'd expect from a soy-based sauce, while a hit of apple cider vinegar and honey keep things bright and balanced. The whole dish comes together in one skillet in just a few minutes, making it as weeknight-friendly as it is impressive. One of the smartest moves in this recipe is salting and squeezing the zucchini before it ever hits the pan — that step pulls out excess moisture so the noodles stay tender-crisp instead of turning watery and limp. Every ingredient here is naturally free from thickeners and binders, so there's no need to scan labels or worry about hidden additives sneaking into your bowl. The sauce clings beautifully on its own as it reduces, proving you don't need any stabilizers to get a glossy, well-coated noodle. Finish with scallions and fresh cilantro and you've got a vibrant, feel-good dish that looks like it took way more effort than it did.
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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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