Yeast Free Ginger Zucchini Noodles
Spiralized zucchini gets a serious glow-up here, tossed in a warm, fragrant sauce built on coconut oil, fresh ginger, and garlic. The combination of coconut aminos, a touch of apple cider vinegar, and honey creates a savory-sweet glaze that clings to every strand without a drop of soy sauce or anything fermented beyond that single splash of vinegar. For anyone navigating a yeast-free lifestyle, that distinction matters — many Asian-inspired sauces lean heavily on ingredients that don't fit the bill, but this one is thoughtfully built from the ground up. Salting and pressing the zucchini before cooking is the secret move that keeps everything from turning watery, so you get noodles that are tender with just enough bite rather than a soggy pile. Turmeric adds a gorgeous golden hue and earthy depth, while the scallions and cilantro on top bring a fresh, herby finish that makes the whole bowl feel restaurant-worthy. It comes together in one skillet, moves fast once the aromatics hit the pan, and tastes bright and satisfying in a way that's hard to believe is this simple.
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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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